History

• In the early 1800s, European immigrants began farming the fertile Wisconsin soil. Soon after, the production of dairy cattle led to an increase of production of milk and the necessity to make cheese as a method of preserving their milk products. By 1860, a full-fledged cheese factory was running. In 1889, the University of Wisconsin began offering college courses in dairy farming and cheese making. Currently, more than 15,000 dairy farms produce the milk for the annual production of almost 2.5 billion pounds of cheese.
  
  

Agriculture

• The state of Wisconsin is an optimal setting for raising dairy cattle. The soil is fertile and hay production is abundant. With quality feed available at affordable prices, the dairy industry in Wisconsin produces over 250 billion pounds of milk every year for use in cheese making.
  
  

Method

• Approximately 10 pounds of milk are required for every pound of cheese produced. After heating the milk to purify it, cheese culture is added and the milk coagulates. The result is a semi-solid substance that cheese makers separate from the liquid before processing the milk curd with heat. The substance is then used to make both soft and hard cheeses by pressing out some of the liquid and adding salt and other flavors. Some cheese is marketed immediately and other cheeses are aged for one or more years before selling.
  
  

Artisan

• In addition to the mass production of cheese, in the 1990s, a new trend of artisan cheese production began in Wisconsin. Small farmsteads with dairy cattle expanded their livelihoods to include the production of specialty cheeses, made on-site. These small-name producers offer one-of-a-kind cheeses and travelers to Wisconsin are welcome to tour the artisan farmsteads. (See Resources)
  
  

Handling

• Store cheese in a refrigerator with an interior temperature between 34 degrees and 38 degrees. After opening, wrap the cheese tightly in plastic wrap to prevent contact with air. Cheese may be frozen but the texture will change when thawed. Allow frozen cheese to thaw in a refrigerator. Soft cheeses and cheese spreads melt easily and hard cheeses resist melting. To add hard cheese to soup or stew, grate it finely and add to the hot mixture after removing it from the heat.