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Wisconsin is the only U.S. state that requires that a licensed cheesemaker supervise the making of commercial cheese. [7] It is also the only state to offer a master cheesemaker program, which is patterned on the rigorous standards of similar programs in Europe. [8]
The state continued to focus on quality and launched the first and only master cheesemaking program in the United States in 1994, graduating its first class of master cheesemakers in 1997. [17] Cheese advocates sought to increase the production of artisan cheese in the state in the early 2000s, leading to the creation of the Dairy Business ...
Currently, Wisconsin has 58 Master Cheesemakers, who are all qualified through an extensive process set by the Wisconsin Milk Marketing Board. [2] The program is the only one of its kind outside of Europe. Wisconsin cheesemaking is diverse, ranging from artisans who hand-craft their product from the milk of their own dairy herds to large factories.
The contest, hosted by the Wisconsin Cheese Makers Association since 1957, had 3,302 cheese, yogurt, butter and dry dairy products in 142 classes. Judges and entrees from 25 countries converged at ...
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Wisconsin was the last state to repeal its margarine ban, the previous being Minnesota, which overturned theirs in 1963. [32] But it is still illegal for restaurants to serve margarine, unless the customer requests it. While the ban was never enforced, it carried a $6,000 fine. [33] The state requires all butter and cheese makers to hold a license.
Wisconsin cheesemakers from Brodhead and Ellsworth swept both categories in the debut of cheese curds in the World Championship Cheese Contest.