The State of the Dairy State

 Last week we touched on the important role that bees play in Wisconsin agriculture. This week, we’re continuing the agriculture theme and venturing into the world of dairy. In fact, we will spend the next few days learning about the science of milk, cheese, butter and whey, but first, let’s explore some fun facts about the Dairy State. A special thanks to the Wisconsin Center for Dairy Research and the Wisconsin Milk Marketing Board for providing these facts. 

THE FACTS

• Dairy contributes more than $43.4 billion to Wisconsin’s economy. That’s more than citrus contributes to Florida and potatoes contribute to Idaho. 

 

Chart is based on data from the Wisconsin Milk Marketing Board

• If Wisconsin were a country, it would place 4^th in world cheese production.  

• Wisconsin cheesemakers produce >600 varieties of cheese 

Juustoleipa is just one of the many specialty cheese varieties made in Wisconsin. Juustoleipa, often called bread cheese, tastes best when baked or microwaved. Due to the unique chemistry of this cheese, it won't melt when warmed but instead maintains a slightly chewy texture like that of a fresh cheese curd. 

• Wisconsin produces about 50 percent of the specialty cheese in the US. 

Specialty cheese includes varieties such as Limburger, which is a semi-soft cheese that is known for its unique taste (and smell). Wisconsin is home to the only U.S. plant making Limberger. Fans of this cheese variety like to enjoy it on a Limburger sandwich which include rye bread, sweet onions and mustard.

•  In 2014, at the World Champion Cheese Contest, Wisconsin took home gold in 33 out of the 90 categories. 

Chart is based on data from the Wisconsin Cheese Makers Association and the Wisconsin Milk Marketing Board

•  Wisconsin is home to Pleasant Ridge Reserve, the only cheese to ever win the American Cheese Society Best of Show three times.  

          (Hungry? Order some here: https://www.uplandscheese.com/) 

•  In 2016, the Wisconsin’s own Emmi Roth USA beat out nearly 3,000 other entries to win Best in Show at the World Champion Cheese Contest for its Grand Cru Surchoix. (Need more information? 

          Check it out here: http://www.rothcheese.com/cheese/grand-cru/#grand-cru-original)

Want to Learn More? 

Be sure to check back later this week as we learn the science of milk. In the meantime, visit the link below for more Wisconsin Dairy facts. 

http://www.wmmb.com/assets/images/pdf/WisconsinDairyData.pdf

Special Note: In journalism, integrity is everything. So, in the spirit of full disclosure, it’s important to note that I am currently employed as a science writer at a food & dairy research center. While this blog is all about the facts, it’s important to note that much of the information I will be sharing over the next few weeks comes from my place of employment and its partners.