Wisconsin Cheese

Wisconsin Cheese refers to cheese produced in the state of Wisconsin, USA, a state famously known as Americas Dairyland. It is the largest producer of milk and cheese in the country and has upheld a remarkable cheesemaking heritage spanning more than a century.

The Origins of Wisconsin Cheesemaking

The story of Wisconsin cheese began with the arrival of European immigrants who settled in the state during the mid-18th century. Most of these settlers came from Germany, Switzerland, and Scandinavia regions deeply rooted in dairy farming and cheesemaking traditions. They brought with them the techniques, craftsmanship, and passion for producing high-quality cheese.

Wisconsins vast grasslands, clean water sources, and favorable climate made it an ideal location for dairy farming. Cows raised in this environment produced abundant, high-quality milk. Farmers began seeking ways to preserve surplus milk, which led to the creation of cheese as a way to extend its shelf life.

Since many early immigrants came from Germany and Switzerland, the first cheeses made in Wisconsin were traditional European styles such as Swiss Cheese and Brick Cheese.

In 1841, Anne Pickett, a farmer from Lake Mills, founded the first commercial cheese factory in Wisconsin. She collected milk from neighboring dairy farms to produce and sell cheese locally.

Seventeen years later, John J. Smith established a larger cheese factory the first in Wisconsin to export cheese to other states. His success helped make Wisconsin cheese widely known and loved across the country.

As demand for cheese continued to grow, dairy farmers throughout Wisconsin turned increasingly to cheesemaking, emphasizing quality improvement and adopting European methods alongside modern food science and aging techniques.

In 1893, Wisconsin cheesemakers showcased a variety of cheeses at the Worlds Columbian Exposition (Chicago Worlds Fair), earning numerous awards and national recognition.

By 1910, Wisconsin made history by surpassing New York, which had previously been the nations cheesemaking hub, to become Americas leading cheese-producing state a title it has proudly held for over 100 years.

Commitment to Quality The Master Cheesemaker Program

Wisconsin is the only state in the U.S. that legally requires licensed cheesemakers to oversee production, ensuring exceptional quality at every stage. This system has become a model for cheesemaking standards across the nation.

The Wisconsin Master Cheesemaker Program is the highest level of certification for professional cheesemakers. To qualify, applicants must have at least 510 years of cheesemaking experience, followed by an additional three years of specialized training to perfect their craft. Upon completion, they are officially recognized as Master Cheesemakers.

Graduates of this program are authorized to use the Masters Mark® on their products a symbol of excellence owned by the Dairy Farmers of Wisconsin. Each Master Cheesemaker receives a unique, personalized mark that represents their expertise and craftsmanship.

The Diversity of Wisconsin Cheese

Wisconsin cheese is celebrated for its quality, flavor, and diversity, reflecting both time-honored European traditions and modern innovation. The state produces more than 600 varieties of cheese, from classic styles to award-winning artisanal creations.

Examples include:

• Colby Cheese
• Monterey Jack Cheese
• Mozzarella Cheese
• Cheddar Cheese
• Cheese Curds
• Cold Pack Cheese
• Red Rock Cheese
• Sarvecchio Parmesan, and many more.

Wisconsin cheesemakers continue to explore new forms and flavors, blending creativity with craftsmanship ensuring Wisconsin remains the worlds foremost cheesemaking region.

USDA Standards and Quality Assurance

The United States Department of Agriculture (USDA) plays a vital role in setting and maintaining cheese quality standards nationwide through its Agricultural Marketing Service (AMS).

The USDA establishes U.S. Grade Standards for various cheese types, including Cheddar, Swiss, and Bulk American Cheese.

Additionally, the USDA Quality Approved Inspection Program allows manufacturers who meet all requirements to display the USDA Quality Approved Shield on their packaging an official mark certifying that the product has passed USDA inspection and meets federal quality standards.

For Processed Cheese Products, production facilities must be USDA-approved and comply with 7 CFR Part 58, Subpart B, which mandates that all raw cheese used as ingredients must be at least of U.S. Standard Grade quality.