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Despite the heat, cheese production up 2.3% in July

Cheese production in the U.S. in July totaled 874 million pounds up 2.3 percent compared to a year ago. Italian type cheese production was up 2.3 percent to 368 million pounds while American type cheese production increased 1.8 percent to 356 million pounds.

July cheese production in the Atlantic Region was up 1.4 percent, Central Region was 3.6 percent higher than a year ago while Western dairies increased 2.5 percent. Total milk production in the U.S. in July was 0.8 percent above a year ago.

Wisconsin cheese production in July totaled 214.6 million pounds up 4.1 percent compared to a year ago. Italian type cheese production in the Badger State up 4.1 percent at 108.59 million pounds, American production increased 5.1 percent to 65.6 million pounds with Cheddar up 2 percent at 44.7 million pounds in July.

California cheese production totaled 185.58 million pounds in July up 1.3 percent from a year ago. Italian type cheese production in the Golden State was up 2.2 percent to 117.3 million pounds, American production was down 2.9 percent to 48.1 million pounds with Cheddar down 2.5 percent at 25.7 million pounds.

Total butter production in July was 133 million pounds down 2 percent from July of 2011.

Other dairy product production in July compared to a year ago:

• Nonfat dry milk 149 million pounds +12.1%
• Skim milk powders 37.2 million pounds -6.1%
• Dry whey 90.3 million pounds +10.4%
• Lactose 85.8 million pounds +0.7%
• Whey protein concentrate 31.4 million pounds -1.7%
• Regular ice cream 73.8 million gallons +1.4%
• Low fat ice cream 39.9 million gallons -8%
• Sherbet 3.93 million gallons +3.6%
• Frozen yogurt 5.89 million gallons +6.6%

Year-to-date total cheese production in the United States is 6.3 billion pounds up 2.6 percent compared to the January through July period of 2011. The year-over-year increase has been getting smaller each month since February. American type cheese production for the first seven months of the year is running 1.8 percent above a year ago; Cheddar output is 0.8 percent higher.

Read the full NASS report here: