In 2012, small cheesemaking facilities accounted for 46 percent of all cheesemaking establishments, compared with 41 percent in 2007. As for employment statistics, 44,432 people in the U.S. were employed in cheesemaking in 2012, 7 percent more than five years earlier.
Here in Wisconsin, these numbers come as no surprise. Cheese factories have heavily reinvested in their facilities in the past few years. Official estimates from the governor’s office put the number at $230 million in private investment in Wisconsin’s dairy industry since 2010.
And, Wisconsin continues to lead the nation in the production of specialty cheese. In May, the USDA National Agricultural Statistics Service reported that specialty cheese accounted for 22 percent of Wisconsin’s total cheese production in 2013, an increase of 29 million pounds over the year before.
Just as with dairy farming, there is room – especially in Wisconsin – for cheese plants of all sizes – big, small and in-between. While the mammoth plants churn out the state’s cash crop of pizza mozzarella, smaller plants help put Wisconsin on the map for high quality artisan cheese. The past two U.S. Champion cheesemakers are both from Wisconsin, and are both small operations
This is an exciting time to be in the cheese business, as more folks are continually joining the specialty cheese ranks. Not even counted in the census numbers is the growing trend in Wisconsin to forgo building a factory and instead partner with established creameries to rent space and churn out award-winning artisan cheese.
What an exciting time to be a cheese eater in Wisconsin! With more than 600 types, styles and varieties of cheese to choose from, we cheese geeks have never had it so good. Here’s looking forward to the next five years of cheesemaking growth in America’s Dairyland.