Many other came in 17th and 18th century. With the arrival of Renaissance and advanced in naval travel, cheese exited the shores of Europe and spread all around the world. Many Asian cultures never heard of Cheese before not counting India, which had long history with cheese , and same was the case with Americas. Organized production of cheese arrived in Europe in with the establishment of first cheese factory in Switzerland, but mass success was found only after dairy farmer Jesse Williams formed assembly line cheese factory in USA in The Romans, in turn, introduced cheesemaking to England.
During the Middle Ages-from the decline of the Roman Empire until the discovery of America-cheese was made and improved by the monks in the monasteries of Europe. Roquefort was also mentioned in the ancient records of the monastery at Conques, France as early as Cheesemaking continued to flourish in Europe and became an established food.
In fact, the Pilgrims included cheese in the Mayflower's supplies when they made their voyage to America in The making of cheese quickly spread in the New World, but until the 19th century it remained a local farm industry.
As population across the United States continued to grow dramatically, the demand for cheese increased and the industry gradually moved westward, centering on the rich farm lands of Wisconsin. Although the pioneers are of different descent, the story of cheesemaking in all of Wisconsin mimics this Green County primitive scenario.
Making cheese was a very effective way to preserve milk which was very perishable. A typical farmstead cheese producer would skim off the cream to make butter and then use the rest of the milk for making cheese.
From the collection of supplies by oxcart, to the milking of the cows, to the hauling of the milk, to the churning of the butter and the pressing of the cheese, cheesemaking in the early days: at home on the farm all across America was and still remains today difficult, hard work. As the American population grew west, so did the cheese industry in southern Wisconsin. The amount of dairy herds grew primarily from internal growth and imports from Ohio and New York.
Equipment arrived from Europe, out east or was manufactured locally. The household science of making cheese was now just a few generations away from becoming a big business in America which meant economic success was coming to Wisconsin. Prior to and during the expansion of cheesemaking in the 19th century, Wisconsin agriculture was primarily focused on crops such as wheat, barley, and hops.
By over 1 million acres and 30 million bushels of wheat were harvested in Wisconsin and Milwaukee led all wheat markets in the world. Cheese and cheesemaking were important in Wisconsin but in many areas the development of the cheese industry was subordinate to the wheat culture. Several factors influenced this emphasis on wheat in Wisconsin agriculture. Wheat acreage increased to over 2 million acres by but yields were rapidly declining.
Soils were significantly depleted by the long lasting effects of erosion and one crop agriculture. Chinch bugs infested the crops for several years and various diseases and winter kill dramatically influenced wheat yields.
By the end of the 19th century Wisconsin wheat farmers could not compete with the wheat grown in the plains of the west. Because of the rolling hills originally caused by the Ice Age, farmers realized that the land across southern Wisconsin was much better suited to cultivate crops and maintain pastures for the ever increasing population of cows and other livestock. Along with the increase in cow population, more people were settling in Wisconsin from Europe, New York, Ohio, and other New England states who continued to bring their knowledge and experience of cheesemaking to the Wisconsin frontier.
Agricultural emphasis again shifted to dairy farming and cheesemaking. Farmers began to see the value of working together and pooling their resources into a centralized cheese processing facility to convert their milk to cheese and other dairy products. In many instances the farmstead cheese factory was built on one of their farms. Five local farmers supplied the milk for the factory, which was a resounding success and a boost to the local economy.
This factory was the first limburger cheese factory in Wisconsin and one of 53 cooperative cheese factories built in Wisconsin from Nicholas Gerber was a Swiss immigrant who had spent time in the commercial Mohawk Valley of New York making limburger cheese. In he started the first Swiss cheese factory in Wisconsin located between Monticello and New Glarus. After things in Green County and the rest of the state would never be quite the same again. Turning milk into cheese was equivalent to turning lead into gold.
The only difference is that the cheese process worked. By Wisconsin contained factories located at rural crossroads where farmers would deliver their daily morning milk. Cheese production was 77,, pounds. The top producing cheese state at the turn of the twentieth century was New York.
Wisconsin had already passed Ohio , and eventually surpassed New York by , to become number one in cheese production in the USA. Its proximity to the Great Lakes shipping and the development of railroad transportation in the Midwest provided excellent routes for expanding the market. In the foreign type cheese region Swiss, Brick, and Limburger was established in southwest Wisconsin and had over factories dotting the countryside. Monroe, county seat of Green County, was the marketing center for the three Foreign-type cheeses and Plymouth in Sheboygan County was the marketing center for American cheese and Cheddar cheese varieties.
The number of cattle increased consistently from to where it reached 2. Cheese production rose to million pounds in , million pounds in and million pounds in The number of rural crossroads commercial cheese factories in Wisconsin peaked at in As stated earlier, this region had a higher concentration of farmstead cheese factories than any other region in the state of Wisconsin. Consolidation and significant expansion resulted in 87 factories in this region in Midway through the twentieth century there were seven distinct regions of cheese production in Wisconsin including the Southwest Foreign type region mentioned above.
Geographically speaking the specialized cheese producing regions formed a crescent in the state, with the horns in the Southwest and Northwest, and the body along the eastern lake shore. During this period cheese and cheesemaking became a major part of Wisconsin agriculture and Wisconsin cheesemakers began to take a leadership role in the future success of this industry in the world scene. These men and women represented almost every country in Europe and they chose Wisconsin because of its place in the world of cheesemaking.
They arrived with a strong work ethic, determination, treasured family secrets, and a desire to continue the tradition of making popular cheeses from the old country. Improved breeding and livestock nutrition have resulted in large increases in the quality and quantity of the milk supply: approximately 11, dairy farms with 1.
Wisconsin has more skilled and licensed cheesemakers than any other state. To become a licensed modern day cheesemaker in Wisconsin, the prospective candidate must complete a course in dairy and food science and pass a comprehensive exam.
Cheesemakers in training are also encouraged to work with an existing cheesemaker as an apprentice. Modeled after programs in Europe, Wisconsin is the only state to offer a cheesemaker the opportunity to become a Master Cheesemaker. These settlers had little more than the shirts on their backs and a strong determination to carve out a life in the New World.
Within a year or so the settlement boasted a small herd of dairy cattle that had been herded west from Ohio and women from local farms were producing cheese primarily from skim milk cream was used to make butter at home in farm kitchens. Production of processed cheese products skyrocketed during the World War II era.
Since this time, Americans have consistently consumed more processed cheese than natural cheeses. Handmade artisan cheese is making a comeback in a major way. Classic cheesemaking methods are being adopted by small farmers and creameries across the United States.
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