Did you know California is the leading dairy state? Or that California makes more Monterey Jack than any other state? Could it be happy cows also make great cheese in greater quantities? Read on for more Real California Cheese facts.
• California produced 2.25 billion pounds of cheese in 2011 and is the second-largest cheese-producing state in the U.S. (CDFA)
• In 2010, California produced more than 20 percent of the cheese produced in the U.S. (USDA, CDFA)
• California is the country’s largest milk producer and in 2011 produced 41.4 billion pounds of raw milk. Approximately 43% percent of all California cow’s milk goes to make California cheese. (CDFA)
• California has more than 50 cheesemakers who produce 250 different varieties and styles of cheese.
• California cheese production in 2011 was, by major types of cheese: 58.1 percent Mozzarella, 14.3 percent Cheddar, 12.1 percent Monterey Jack, 5 percent Hispanic, 4.7 percent Parmesan and Provolone. (CDFA)
• Per capita cheese consumption has increased by more than eight pounds since 1990, more than 15 pounds since 1980, and 20 pounds since 1970. (USDA)
• California is the largest producer of Hispanic-style cheeses, producing over 112 million pounds in 2011. CDFA)
• California produces more Monterey Jack than any other state. Monterey Jack is a “California Original,” a descendant of a type of cheese produced in the California missions more than 200 years ago. In 2011, California produced 272 million pounds of Jack cheese. (CDFA)
• In 2011, California produced more than 320 million pounds of Cheddar cheese. (CDFA)
• California produces 100 types of spiced and flavored cheeses.
• The Real California Cheese seal certifies that a cheese is a natural cheese, made in California exclusively from California milk.
*All data provided by the California Milk Advisory Board, except as noted.