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We made more cheese in October

Cheese production in the U.S. in October totaled 977 million pounds up 2.3 percent from October of last year. Italian-type cheese production was 2.9 percent above a year ago, American type cheese production was up 3.2 percent.

Wisconsin total cheese production in October was 252.3 million pounds up 2.1 percent from a year ago. American-type cheese production in the Badger State totaled 73.1 million pounds up 6.5 percent from a year ago with Cheddar output up 6.1 percent.  Italian cheese production increased 2.5 percent to 124.3 million pounds.

California increased 2.1 percent to 201.4 million pounds. American-type cheese production in the Golden State was 0.4 percent above a year ago at 51.9 million pounds with Cheddar output 8.8 percent higher.  Italian output was up 2.5 percent at 129.4 million pounds.

Butter production totaled 148 million pounds, 1.5 percent above October of 2013.

Other dairy product production (compared to October, 2013)

•             Nonfat dry milk; 132 million pounds (+54.1%)
•             Skim milk powders: 41.1 million pounds (-34.1%)
•             Dry whey: 70.6 million pounds (-1.2%)
•             Lactose; 97.2 million pounds (+9.0%)
•             Whey protein concentrate; 46.3 million pounds (+1.7%
•             Regular ice cream; 60.4 million gallons (-7.5%)
•             Low fat ice cream; 30.6 million gallons (+1.7%)
•             Sherbet; 3.03 million gallons (-7.3%)
•             Frozen yogurt: 4.66 million gallons (-17.9%)

Year-to-date: total cheese production is 9.4 billion pounds up 2.7 percent compared to January-through-October of 2013. American type cheese production is up 1.6 percent, Italian production is 4.7 percent higher.  Total butter production through October is 1.5 billion pounds down 2.1 percent from a year ago.

Read the full NASS report here: