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Cheese Manufacture

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

Many changes have been made in the cheese industry during the past 50 years. The location of the factories, the type of buildings, the equipment, the methods, and even the finished products are different. In this discussion of these changes, names of people have been associated with some events, but more often they have been omitted. Photographs are shown only of men who have made history—not those who are making it today. Scientists may be disappointed that this narrative emphasizes changes in the art, but such has been the history of cheese manufacture.

Areas of Manufacture

In the early 1900's production centered in the north central and north Atlantic areas (see Table 1). It then moved west and south in the United States as the annual production increased from 300,000,000 to over 1,300,000,000 lb.