New data reveals that more than half of the nation’s specialty cheese is crafted in Wisconsin.
Data from the Wisconsin Agricultural Statistics Service, U.S. Department of Agriculture, National Agricultural Statistics Service, says specialty varieties now make up 28.3% of Wisconsin’s total cheese production, a growing share that rose 7.6% over the previous year, a reflection not only of scale, but also of Wisconsin’s deep-rooted commitment to craftsmanship that blends tradition with innovation.
“This growth in specialty cheese isn’t just a statistic; it speaks to the culture of cheesemaking excellence that defines Wisconsin,” says Chad Vincent, chief executive of Dairy Farmers of Wisconsin, Madison, WI. “As the home to more than 1,200 licensed cheesemakers, the country’s only Master Cheesemaker program, and the Center for Dairy Research, it’s a reflection of the unmatched expertise and dedication driving our industry forward.”
While Wisconsin continues to lead the nation in total production, with 3.6 billion pounds of cheese produced in 2024, or 25% of the nation’s supply, its true impact is seen in the diversity and caliber of what’s produced. Wisconsin wins more awards for its cheese than any other state or country, underscoring the excellence of its craft.
Wisconsin ranks No. 1 in the United States in producing feta, Parmesan, provolone, Muenster, Romano, cheddar, and other American cheeses, including Colby, Colby Jack, and Monterey Jack. It also holds the No. 2 national rank for Hispanic-style cheeses and mozzarella. Wisconsin cheesemakers craft over 600 types, styles, and varieties of cheese.
