Cheese production increased in March

Total cheese production in the United States in March was 890 million pounds, 2.3 percent more than March of last year. Italian output up 5.8 percent from a year ago at 380 million pounds, American type production totaled 362 million pounds, 0.6 percent below March of 2009.

Wisconsin cheese production in March totaled 222.5 million pounds, 1.2 percent below March of 2009. The Badger State saw a 1 percent increase in Italian type cheese production to 106.6 million pounds but American-type cheese output slipped 0.4 percent to 72.18 million pounds despite a 3.5 percent increase in Cheddar output to 57.5 million pounds in March.

Total cheese production in California up 2.8 percent from a year ago to 186.24 million pounds. The Golden State saw a 10.7 percent increase in Italian-type cheese production, 116.18 million pounds. American production decreased 6 percent compared to a year ago at 52.96 million pounds; Cheddar output declined 2.6 percent to 30.5 million pounds.

Rounding out the top five cheese-producing states: Idaho, 72.3 million pounds, up 0.4 percent compared to March of 2009. New York, 64.6 million pounds up 5.6 percent from a year ago and New Mexico, 61.8 million pounds up 23.5 percent compared to last March

Total butter production in March was 141 million pounds, 4.3 percent less than March of last year.

Product production in pounds compared to March, 2009:

• Nonfat dry milk, 138 million pounds, up slightly
• Skim milk powders, 27.6 million pounds, up 13.1%
• Dry whey, 93.6 million pounds, up 13.1%
• Lactose, 74.4 million pounds, up 24.5%
• Whey protein concentrate, 36.3 million pounds, up 3%
• Regular ice cream, 79.8 million gallons, up 5.5%
• Lo fat ice cream, 40.6 million gallons, up 13.3%
• Sherbet, 4.93 million gallons, down 2.5 %
• Frozen yogurt, 6.54 million gallons, up 1%

Read the full NASS report here: