The Cheese Powerhouse That Outproduces Entire Countries

The Cheese Powerhouse That Outproduces Entire Countries

When you think about cheese, your mind might wander to classic European cheese hubs—France, Italy, or maybe even Switzerland. But did you know the United States is actually the world’s top cheese producer? And within the U.S., one state stands so far ahead in cheese production that if it were its own country, it would rank as the fourth largest cheese producer on the planet. Spoiler alert: it’s Wisconsin, the legendary home of the “cheeseheads.”

America’s Cheese Superpower

In 2020 alone, the U.S. churned out an astounding 13.2 billion pounds of cheese, dwarfing other cheese-loving countries like Germany, which produced about 5.6 billion pounds. But Wisconsin isn’t just along for the ride—it’s the MVP. The state produces around 3.5 billion pounds of cheese every year, making it a cheese-making titan in its own right.

Why Wisconsin?

There are over 100 cheesemakers scattered throughout Wisconsin, and their products are in nearly 98% of American grocery stores. But cheese-making isn’t just a business here—it’s a culture, deeply rooted in the state’s farming traditions. Wisconsin boasts over a million milking cows, and nearly 90% of the milk produced in the state goes into cheese. It’s this vast dairy resource that powers the state’s cheese production machine.

More Than Just American Cheese

You might associate Wisconsin with American classics like brick or colby cheese (ever had the classic three-cheese mac and cheese?). But Wisconsin’s cheese story is way richer than that. Thanks to waves of European immigrants in the 19th century—from Switzerland to Italy, the Netherlands, and France—Wisconsin cheesemakers mastered dozens of traditional European cheeses. Today, you’ll find everything from mozzarella and Parmesan to Gouda, Camembert, Brie, cheddar, and even Mexican favorites like cotija and queso fresco being produced here.

A Cheese Empire With Serious Credentials

Wisconsin makes over 80% of the U.S.’s feta cheese and more than half of all Romano, Parmesan, and Provolone. The state’s cheese industry isn’t just big—it’s essential to America’s dairy economy.

For those dreaming of cheesemaking glory, Wisconsin is the place to be. It’s the only state offering the prestigious Master Cheesemaker program—a rigorous, three-year course only open to candidates with at least a decade of cheese experience. Graduates earn elite status in the cheese world, fueling even more innovation and quality in Wisconsin’s cheesemaking.

What Does This Mean for You?

Next time you grab your favorite cheese at the grocery store, consider that a significant chunk probably came from Wisconsin’s dairy farms and artisanal cheesemakers. This state’s cheese legacy is a blend of heritage, hard work, and passion—making every bite more than just delicious, but a piece of a vast, vibrant story that connects farmers, makers, and cheese lovers across the globe.

So, if you’re a cheese lover, Wisconsin isn’t just the place for a trip—it’s the beating heart of cheese in the U.S. and a global powerhouse in the world of dairy.