Total cheese production in the U.S. in February 777 million pounds, up 1 percent compared to February of last year. The National Ag Statistics Service reports Italian type cheese production was 4 percent above a year ago at 333 million pounds, American type cheese production in February totaled 319 million pounds, down 0.6 percent from a year ago.
Total cheese production in Wisconsin in February, 198.75 million pounds, up 2.3 percent compared to a year ago. The Badger State increased Italian type cheese production 3.5 percent to 96.2 million pounds, American production totaled 65.5 million pounds, up 0.9 percent with cheddar output 6.2 percent higher at 52.1 million pounds.
California’s total cheese output in February was 161.52 million pounds, a 0.6 percent increase over a year ago. The Golden State saw Italian cheese output increase 8.7 percent to 100.2 million pounds. American output dropped 5.7 percent to 46.86 million pounds but Cheddar output increased 6.8 percent to 27 million pounds.
Other top cheese-producing states: Idaho, 59.9 million pounds, down 2.6 percent; New York, 55.3 million pounds, down 2 percent; Minnesota, 50.2 million pounds, unchanged from a year ago; New Mexico, 49.98 million pounds, up 11.1 percent from last February.
Total butter production in February, 141 million pounds, 3.1 percent less than February of 2009 but California’s production increased 13 percent to 49.36 million pounds.
Other products compared to a year ago:
- Nonfat dry milk, 117 million pounds, down 4.9%
- Skim milk powder, 22 million pounds, down 2.9%
- Dry whey, 78 million pounds, up 4.4%
- Lactose, 62.2 million pounds, up 20.6%
- Whey protein concentrate, 31.3 million pounds, up 0.2%
- Regular ice cream, 63 million gallons, down 1%
- Low fat ice cream, 26.6 million gallons, up 0.4%
- Sherbet, 3.67 million gallons, down 7.9%
- Frozen yogurt, 4.61 million gallons, down 3%
Read the full NASS report here:
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