Wisconsin cheese plants made more product during April when compared to the same month a year earlier--making it only the fourth time in the past nine months that year-to-year output rose. According to the latest dairy product summary from the USDA, the state produced 282.5 million pounds of cheese in April. That was 6.4 percent more than last year, but 6.8 percent lower than this past March (which had more days on the calendar).
Nationally, about 1.14 billion pounds of cheese was produced in the United States in April. That was a 8.0 percent increase from 2020, but a 3.4 percent drop compared to the amount manufactured during the previous month.
Wisconsin's production of American cheese decreased as the state produced 91.6 million pounds, about 2.4 percent less than last year, and 3.8 percent below last month's production. Cheddar output also fell 7.7 percent compared to 2020 to total 64.7 million pounds, and went down 3.1 percent from the month earlier. Italian cheese production was at 138.6 million pounds, about 707 percent above last year, but 6.5 percent lower for the month. And Mozzarella produced in Wisconsin totaled 89.3 million pounds--up 6.4 percent from April 2020, but 9.0 percent less than March 2021.
Dry Whey output in Wisconsin was recorded at 23.8 million pounds, which was up 10 percent from last year, but 22.3 percent lower compared to last month.
Categories: Wisconsin, Livestock, Dairy Cattle