Wisconsin’s Dairy Industry • Number of licensed Wisconsin dairy farms The average Wisconsin dairy cow generates more than $21,000 a year in economic activity. Source: WASS; UW Department of Agriculture and Applied Economics

11,490 dairy farms

• Number of Wisconsin dairy cows

1,270,000 dairy cows

• Average milk production per cow per year in Wisconsin • Total Wisconsin milk production

21,436 lbs. / 2,493 gal. 27,224,000,000 lbs. / 3,166,000,000 gal.

• Wisconsin milk production (percentage of the U.S. total) • Average number of cows per farm in Wisconsin • Total Wisconsin cheese production • Wisconsin cheese production (percentage of the U.S. total)

2,760,634,000 lbs. 25.4%

• Total Wisconsin specialty cheese production (2011)

586,048,000 lbs.

• Total Wisconsin Cheddar cheese production

570,377,000 lbs.

• Total Wisconsin other American cheese production

257,626,000 lbs.

• Total Wisconsin Mozzarella cheese production

947,347,000 lbs.

• Total Wisconsin other Italian cheese production

449,291,000 lbs.

• Total Wisconsin Dry Whey (for human consumption) production

287,539,000 lbs.

• Number of cheese plants in Wisconsin

145 plants

• Number of butter plants in Wisconsin

12 plants

• Number of yogurt plants in Wisconsin • Total Wisconsin plants manufacturing one or more dairy products (2011)

2

13.6% 111 dairy cows

All statistics are from 2012 data unless noted otherwise. Source: Wisconsin Agricultural Statistics Service (WASS); USDA National Agricultural Statistics Service (NASS); Wisconsin Department of Agriculture, Trade and Consumer Protection (WDATCP)

11 plants 211 plants

• 1830s Wisconsin farm wives begin making cheese. • 1858

J.I. Smith obtains state’s first cheese vat; becomes first to sell beyond state’s borders.

• 1877

Brick Cheese is first made by Wisconsin cheesemaker John Jossi.

• 1885

Colby Cheese is invented in Colby, Wisconsin, by Joseph Steinwand.

• 1890

UW Professor Stephen Babcock develops method for placing value on milk quality.

• 1890

First dairy school in America established at UW-Madison.

• 1910

Wisconsin becomes nation’s leader in cheese production.

• 1915 • 1921

Wisconsin becomes leading dairy state, producing more milk than any other. Wisconsin becomes the first state to establish cheese grading standards.

• 1940

Wisconsin adds “America’s Dairyland” to auto license plates.

• 1972

Wisconsin Cheese production exceeds one billion pounds.

• 1986

The Center for Dairy Research at UW-Madison is established.

• 1992

Wisconsin Cheese production exceeds two billion pounds.

• 1994

The Wisconsin Master Cheesemaker® program, unique in the Western Hemisphere, established.

• 1994

Wisconsin Specialty Cheese Institute is formed to promote specialty cheese.

• 2010 • 2011

Wisconsin becomes 4th largest cheese-producing region in the world. Specialty cheese production tops 586 million pounds, accounting for 22% of Wisconsin’s total cheese production and 45% of total U.S. specialty cheese production.

• 2013

Wisconsin cheesemakers capture 58% of all awards presented at the U.S. Championship Cheese Contest, including the U.S. Champion Award.

Source: Wisconsin Department of Commerce; WASS; American Cheese Society; Wisconsin Cheese Makers Association (WCMA)

As much as 90% percent of Wisconsin’s milk is made into cheese, and 90% of that famous Wisconsin Cheese is sold outside of the state’s borders. Source: WMMB, Inc.

3

2012* U.S. Cheese1 Production by States

2012* U.S. Cheese1 Production by Variety

Wisconsin has led the United States in cheesemaking since 1910. Source: WASS

2012 TOTAL PRODUCTION 10,863,060,000 lbs.

4

*

Preliminary; does not add due to rounding. 1Excludes Cottage Cheese Source: USDA/NASS, “Dairy Products”

Wisconsin’s Rank in the U.S. Dairy Industry, 20111 PRODUCT

WISCONSIN PRODUCTION

% OF U.S.

RANK AMONG STATES

794,538,000 lbs.

18.8%

1

1,348,636,000 lbs.

29.5%

2

50,108,000 lbs.

34.2%

1

3,054,000 lbs.

26.7%

2

482,000 lbs.

100.0%

1

898,721,000 lbs.

25.2%

2

59,117,000 lbs.

26.3%

2

Provolone

187,269,000 lbs.

53.3%

1

Parmesan

122,931,000 lbs.

42.7%

1

Romano

20,908,000 lbs.

46.8%

1

Cheddar

549,588,000 lbs.

17.8%

1

2,634,683,000 lbs.

24.9%

1

616,076,000 lbs.

52.1%

1

26,117,000,000 lbs.

13.3%

2

294,202,000 lbs.

30.9%

1

1,265,000 cows

13.8%

2

• Cheese:

American Varieties



Italian Varieties

Muenster Brick Limburger Mozzarella Hispanic

• Total Cheese2 • Processed Cheese • Milk • Dry Whey, Human Food • Milk Cows 1

Preliminary Excludes Cottage Cheese

2

Source: WASS; USDA/NASS

Wisconsin cheesemakers set a new record for specialty cheese production in 2011, producing 586 million pounds. Wisconsin now accounts for 45% of total specialty cheese production in the United States. Source: WASS

5

U.S. Cheese Consumption by Variety, 2011*

U.S. Cheese Consumption, 1970-2011*

Wisconsin cheesemakers produce more than 600 varieties, types and styles of cheese. Source: WMMB, Inc.

6

*Preliminary estimate Source: USDA/ERS, “Livestock, Dairy and Poultry Outlook”

*Preliminary estimate **Projected Numbers rounded to the nearest full pound. Source: USDA/ERS, “Livestock, Dairy and Poultry Outlook”; FAPRI, “2011 Agricultural Outlook”

Wisconsin’s Rank Among the Top-Producing Countries, 2011 Wisconsin has 1,246 licensed cheesemakers and is the only state that requires a licensed cheesemaker to supervise production of cheese intended for sale. Source: WDATCP, December, 2012

Source: USDA/NASS, “Dairy Products Annual Summary”; EuroStat; UN FAOStat Online Database

7

Clark County leads the state in total milk production; Marathon, Manitowoc, Fond du Lac and Dane County round out the top five. Source: WASS

8

$59.2 billion Dairy = $26.5 billion

$26.5

$9.3

$2.7

U.S. Per Capita Sales of Dairy Products POUNDS OF PRODUCT WHOLE MILK

REDUCED & LOWFAT MILK

NONFAT MILK

FLAVORED MILK

• 2001r

63.2

82.9

28.9

• 2002

r

62.4

82.1

• 2003

r

61.5

• 2004

r

• 2005r

CHEESE

ICE CREAM

CREAM PRODUCTS

BUTTER

COTTAGE CHEESE

12.4

30.1

21.3

10.3

4.4

2.6

7.0

586

27.9

14.0

30.6

21.0

10.1

4.5

2.6

7.4

589

81.2

26.8

14.4

30.6

21.6

11.4

4.5

2.7

8.2

600

59.4

80.6

26.6

14.7

31.4

19.0

12.1

4.5

2.7

9.3

596

56.7

80.8

27.0

14.6

32.6

19.2

12.4

4.6

2.7

10.3

605

• 2006

r

55.1

81.0

27.2

14.9

32.7

19.5

12.5

4.7

2.6

11.1

613

• 2007

r

52.2

82.0

27.2

14.5

33.5

19.0

12.8

4.7

2.6

11.5

614

• 2008r

50.3

85.2

27.1

14.2

32.9

18.6

12.3

5.0

2.4

11.7

608

• 2009

r

49.0

86.0

26.8

14.2

33.1

18.4

12.1

5.0

2.4

12.5

611

• 2010

r

46.4

86.2

26.4

15.2

32.9

18.0

12.1

4.9

2.4

13.5

604

• 2011

P

45.0

83.3

25.3

14.7

33.5

17.9

11.9

5.4

2.3

13.7

604

YEAR

rRevised

ALL DAIRY YOGURT PRODUCTS1

Wisconsin’s dairy industry contributes $26.5 billion a year to the state’s economy. Source: UW Dept. of Agriculture and Applied Economics

Source: USDA/ERS, “Livestock, Dairy and Poultry Outlook”

PPreliminary 1Pounds

of milk equivalent, milkfat basis

9

Milk is the wise beverage choice. It beats soft drinks on every major nutrient content measurement.

Milk’s Contribution to U.S. Recommended Daily Allowances (RDAs) FAT FREE MILK ONE 8 OZ. SERVING (80 CALORIES)

NUTRIENT

% OF DAILY VALUE*

• Calcium

30%

0%

• Vitamin D

25%

0%

• Protein

16%

0%

• Potassium

11%

0%

• Vitamin A

10%

0%

• Vitamin B12

13%

0%

• Riboflavin

24%

0%

• Niacin

10%

0%

• Phosphorus

20%

3%

*Based on a 2,000 calorie diet. Source: National Dairy Council / MilkPEP

10

SOFT DRINK ONE 12 OZ. SERVING (100 CALORIES)

Milk Conversion Factors • One quart of milk weighs 2.15 lbs. • One gallon of milk weighs 8.6 lbs. • 46.5 quarts of milk equals 100 lbs. TO MAKE ONE POUND OF:

REQUIRES:

Butter

21.8 lbs. whole milk

Whole Milk Cheese Ice Cream (1 gal.) Cottage Cheese Plain Yogurt

9.8 lbs. whole milk 12.0 lbs. whole milk 7.3 lbs. skim milk 1 lb. whole milk

The quantity of milk used to produce one pound of each product depends primarily upon milkfat content of the milk. Therefore, this table is only an approximation. Source: USDA

2012 American Cheese Society Contest

2013 U.S. Championship Cheese Contest Wisconsin cheesemakers have claimed the top prize at the biennial U.S. Championship Cheese Contest in 13 of the 17 contests held since it began in 1981. Source: WCMA

Percent of 2013 Winners1

Percent of 2012 Winners1

1Includes

only cow’s milk or mixed-milk cheese winners Source: American Cheese Society

1Winners

shown for all classes Source: Wisconsin Cheese Makers Association (WCMA)

11

Families Own the Farms in Wisconsin Wisconsin produced 14% of all milk and 25% of all cheese in the United States in 2012. Source: USDA/NASS

Source: USDA/NASS, Census of Agriculture, 2007

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