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Specialty cheese products continue to grow in Wisconsin

Specialty cheeses (Photo By Jeremy Noble from St. Paul, United States (cheeses  Uploaded by Fæ) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons)
Specialty cheeses (Photo By Jeremy Noble from St. Paul, United States (cheeses Uploaded by Fæ) [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons)

MADISON, WI (WTAQ) - Wisconsin cheese products have more variety these days.  

According to the National Ag Statistics Service, 93 of the state's 126 cheese plants produced 640 million pounds of specialty cheeses last year. That's 29 million pounds more than the previous year -- and it represented 22 percent of Wisconsin's overall cheese output for 2013.  

Feta is the most popular specialty cheese. Blue cheese is next followed by Hispanic types, specialty Mozzarella, Parmesan Wheel, and special Provolone. Limburger cheese had the biggest increase in Wisconsin specialty production -- 24 percent from 2012.  

The official definition of specialty cheese is a product with one or more unique qualities like exotic origins, a special process, extraordinary packaging, or an unusual type of usage.  

Wisconsin is the nation's top cheese producer.

(Story courtesy of Wheeler News Service)

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