Cheese, Wine and a Friend Must Be Old to Be Good

FUN FACTS
FROM OUR FRIENDS
@HOOLEY PUB & KITCHEN

Wisconsin is the # 1 cheese-producing state, making 26% of the country’s cheese. Wisconsin cheesemakers use about 90% of Wisconsin’s milk supply to make more than 2 billion pounds of cheese every year. Wisconsin has 1,290 licensed cheesemakers–more than any other state.

Wisconsin is the only state that requires a license for cheesemaking, which is no small feat. Cheesemakers spend over a year taking classes, work for at least 240 hours interning under a licensed cheesemaker, and pass a written test.

The Wisconsin Master Cheesemaker Program is a rigorous study of cheese and an elite accomplishment earned by only 80 talented cheesemakers in Wisconsin. In fact, it’s one of only two such certifications in the whole world! Becoming a Master Cheesemaker is basically a doctorate in a specific variety of cheese.

Wisconsin ranks first among all states in the production of Cheddar, American, Mozzarella, Brick, Muenster and Limburger cheeses. Wisconsin is home to more than 126 cheese plants, more than any other state in the country, which produce 600 varieties of cheese, which is more than double the production of cheese the runner-up state, California. 

Plymouth, WI is ground zero for the Wisconsin Cheese Industry. It is estimated that 10-15% of the nation’s cheese is processed and sold from Plymouth-based facilities and makes the community the “Cheese Capital of the World”™.

The average American eats more than 27 pounds of cheese each year and will consume about a ton of cheese during a lifetime! Americans’ favorite way of consuming cheese is in goodold Mac & Cheese.

• One gallon of milk weighs 8.6 pounds.
• 10 pounds of whole milk make one pound of cheese.
• 12 pounds of whole milk make one pound of ice cream.
• 21.2 pounds of whole milk make one pound of butter.