Wisconsin Cheese

Get to Know Wisconsin Cheese Americas Dairyland and Its World-Famous Cheese Heritage

Wisconsin, often referred to as Americas Dairyland, is one of the most renowned cheese-producing regions in the United States. Blessed with fertile land, proximity to Lake Michigan, and a climate ideal for dairy farming, the state is home to a wide variety of high-quality cheeses.

A Legacy Rooted in Immigration and Agriculture

The story of Wisconsin cheese began in the mid-18th century with the arrival of European immigrants who brought with them a strong tradition of dairy farming and cheesemaking. Wisconsins expansive grasslands, abundant fresh water sources, and rich soil provided the perfect setting for raising dairy cows. As a result, dairy farms quickly spread across the state.

Thanks to Wisconsins lush pastures, dairy cows were able to produce a large volume of milk. To preserve the excess, farmers began transforming it into cheese. Many of the early settlers were of German and Swiss descent, so the first cheeses produced in the region were primarily Swiss-style varieties.

The Rise of Commercial Cheesemaking

In 1841, Anne Pickett became a pioneer in Wisconsins dairy industry by founding the states first commercial cheese factory. She sourced milk from nearby farms and produced cheese for local sale in the Lake Mills area. Seventeen years later, John J. Smith opened a larger cheese factory, which was the first to ship Wisconsin cheese to other states. This marked the beginning of Wisconsin cheeses national popularity.

As demand grew, more dairy farmers began producing cheese, focusing on improving its quality. Within a century, Wisconsin had become home to more than 1,500 cheese factories, producing over 500 million pounds (approximately 2.27 billion kilograms) of cheese annually.

National Recognition and Awards

Wisconsin cheese gained even greater prominence in 1893, when local cheesemakers showcased their products at the Worlds Columbian Expositionalso known as the Chicago Worlds Fair. Their outstanding cheeses won numerous awards, bringing national attention and acclaim to Wisconsins dairy craftsmanship.

Quality First: The Master Cheesemaker Program

In 1921, Wisconsin became the first state in the U.S. to implement official cheese grading based on quality. To this day, it remains the only state that requires licensed oversight of cheesemaking processes. Only certified cheesemakers, known as Master Cheesemakers, are permitted to supervise production to ensure the highest standards.

The Master Cheesemaker designation is the pinnacle of achievement in the American cheese industry. Wisconsin is the only state offering this certification. To qualify, a cheesemaker must have at least 5 to 10 years of professional experience and must undergo a rigorous 3-year training program to perfect specific cheese varieties. Upon completion, they receive formal recognition as a Master Cheesemaker.

Certified Masters are entitled to use the Masters Mark® on their productsa symbol of trust, quality, and craftsmanship. Today, there are more than 1,200 Master Cheesemakers working in Wisconsin.

A State of Innovation and Variety

Wisconsin cheesemakers are not only preserving traditional European-style cheesemaking but also exploring innovative styles and techniques. This creative spirit has led to the production of over 600 different types of cheese, including:

• Colby Cheese
• Monterey Jack Cheese
• Mozzarella Cheese
• Cheddar Cheese
• Cheese Curds
• Cold Pack Cheese
• Red Rock Cheese
• SarVecchio Parmesan
• And many more.