Overview

History of Cheese in America

America is a nation of immigrants, and many of our traditions reflect our immigrant ancestry. One of those traditions is a love for cheese. In fact, when the first pilgrims arrived in America, they brought cheese with them on the boat. As more people arrived in America and began to settle the land, they found rich soil and lush grasses that reminded them of their European homelands. Soon, they began farming the land, and as they grew grain for their breads, any surplus was stored for use over the long, cold winters. Cattle grazed on lush pasture grasses in the summer, hay and grain in the winter. This steady source of milk, cream, and butter started our dairy traditions, and cheese making was soon to follow.

In addition to having a taste for cheese, many of our ancestors brought with them the expertise to make cheese. Using centuries-old recipes and traditional methods, they quickly began making cheese with the surplus milk available, first for themselves, and then for others. An industry was born, and it started a long tradition of cheese making in the U.S. that continues today.

From humble beginnings, the U.S. has become the largest cheese-producing country in the world. As global appetites for cheese grow, the U.S. is well prepared to supply the increased demand.

U.S. Cheese Production (000 metric tons)
  

U.S. Cheese Export Volume (in metric tons)
  

U.S. Natural Cheese Production by Major Type, 2002 vs. 2007 & 2008 (metric tons)

U.S. Processed Cheese Production by Major Type (metric tons)