New York cheese production increases

ALBANY — Total cheese production in New York, excluding cottage cheese, totaled 754 million pounds in 2012, according to Blair Smith, state statistician of USDA’s National Agricultural Statistics Service, New York Field Office.

This is a 3.5 percent increase from the previous year. Italian cheese, which accounted for 48 percent of New York’s total cheese output at 365 million pounds, was down 0.5 percent. Total cottage cheese production at 315 million pounds was up 0.9 percent from 2011.

Total U.S. cheese production, excluding cottage cheeses, was 10.9 billion pounds, 2.8 percent above 2011 production. Wisconsin was the leading state with 25.6 percent of the production.

Italian varieties, with 4.63 billion pounds, were 1.1 percent above 2011 production and accounted for 42.5 percent of total cheese in 2012. Mozzarella accounted for 78 percent of the Italian production followed by Provolone with 7.7 percent and Parmesan with 6.4 percent.

California was the leading state in Italian cheese production with 30.7 percent of the production. American-type cheese production was 4.36 billion pounds, 3.1 percent above 2011 and accounted for 40 percent of total cheese in 2012. Wisconsin was the leading state in American-type cheese production with 19 percent of the production.