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More than two and a half billion pounds of cheese is produced from Wisconsin per year.

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Cheese is made from 6 main steps.
1. Acidification; begins the process of turning milk from a liquid into a solid

2. Coagulation; transforms the liquid into a semisolid
3. Curds and Whey; the curds are cut using a knife or a tool that is like a rake
4. Salting; salt is added for flavor and acts as a preservative so the cheese does not spoil
5. Shaping; each type of cheese takes its form normally as a block or wheel
6. Ripening; ages cheese until it reaches optimal ripeness

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You can watch this cool video for a look inside the factory:
https://www.youtube.com/watch?app=desktop&v=1iYPYQu98Z0

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How does our cheese travel from the factory all the way to our stores? To ship cheese, you have to make sure that it is vacuumed sealed so that it won't lose moisture and dry out. Many cheeses are also wrapped in aluminum or tin foil to keep them fresh.

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In Lakeside there is a cheese farm called, Van Ommering Dairy Farm. Here they have different festivities, food, a pumpkin patch every year, and they make cheese!

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When it comes to cheese, the difference between organic and normal isn't that great. The only main difference it that organic cheese is made with organic milk.

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What factors influence the production of cheese?

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What factors influence the production of cheese?

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Depending on the milk components (especially casein, fat, calcium, and pH) will the cheese making aspects, composition, and yield.