Wisconsin’s Top Cheeses
In partnership with: Wisconsin Department of Agriculture, Trade and Consumer Protection.
Italian Varieties
This category includes Asiago, Parmesan, Provolone, Romano and Mozzarella. In 2012, Wisconsin produced 1.4 billion pounds of Italian varieties, making Wisconsin the No.1 producer of Italian cheeses in the nation.
Cheddar
From hamburgers to macaroni and cheese, Cheddar is an American classic. Wisconsin keeps our burgers cloaked in gooey goodness by producing 572 million pounds of cheddar cheese.
Mozzarella
The versatility of Mozzarella makes it the most widely produced Italian cheese in Wisconsin. The state’s cheesemakers produced 951.2 million pounds, or 25.2 percent of national production, in 2012.
Provolone
This semi-hard cheese may have originated in Italy, but in 2012, Wisconsin produced 183 million pounds, or over half of the nation’s Provolone cheese.
American Varieties
This category includes Cheddar, Colby, Monterey Jack and others. Wisconsin was responsible for producing 829 million pounds of American varieties in 2012, and was ranked No. 1 in the nation.
Parmesan
Often shaved or grated, Parmesan can be used in a variety of dishes, such as pasta, soups or meat dishes. Wisconsin produced 123 million pounds or 42.7 percent of the nation’s Parmesan, in 2012.