The USDA reports that Wisconsin’s dairy plants are still producing more cheese products on a monthly basis than they did a year earlier. The agency’s latest dairy product summary notes that Wisconsin produced 287.5 million pounds of cheese in October–which was up 2.8 percent from October 2016, and 5.9 percent more than this past September (which had less days on the calendar). The state has now produced more cheese products on a year-to-year basis for 38 consecutive months, with the exception of this past December.
Nationally, about 1.07 billion pounds of cheese was produced in the United States. That was 1.7 percent more than the same month last year, and 5.2 percent greater than the previous month’s production totals.
Wisconsin’s production of American cheese increased as the state produced 84 million pounds, about 5.8 percent more than last year, and 7.7 percent above last month’s production. Cheddar output rose 5.8 percent compared to 2016 to total 57.2 million pounds, and grew 9.8 percent from the month earlier. Italian cheese was at 145.2 million pounds, about 4.9 percent above last year, and 2.6 percent higher for the month. And Mozzarella produced in Wisconsin totaled 94.1 million pounds–about 4.5 percent more than October 2016, and up 2.0 percent compared to September 2017.
Dry Whey output in Wisconsin was recorded at 26.7 million pounds, which was up 3.0 percent from last year, but down 9.3 percent compared to last month.