Cheese, a dairy product, has earned great demand with high hits in Chinese cuisines, such as pizza, cheese recipes, and more. Practically, it makes any dish tempting and delicious. However, cheese is produced by coagulating the milk protein casein in various textures, flavors, and forms.
 It includes fat and protein from milk, usually the milk of buffalo, cow, sheep, or goats. Some types of cheese have flavorful molds on the peel, outer layer, or whole. The most popular cheese types used worldwide are feta, cheddar, Swiss cheese, mozzarella, and Parmigiano-Reggiano.
When you think of cheese, what country instantly comes to mind? Most people guess France or Italy as they use vast quantities of cheese for all that tastier pizza and pasta. But, surprisingly, the United States of America is the largest cheese producer of cheese, chased by France, Germany, and Italy.
If you are also curious about which country produces the most cheese, read the information below.
Top Countries for Cheese Production in World
1. United States of America
The United States is a significant player in cheese production, also significantly more prominent in population and sheer size than other major cheese-producing countries. The most famous part of America called Wisconsin, also known as Dairyland of America, produces a lot of cheese. It produces about 26% of the country’s cheese and has about 1,300 licensed cheese makers, a far cry compared to other US states. Additionally, about 49% of all specialty cheese in the United States is sourced from Wisconsin.
After California in cheese production, there are a large number of cows that have played a significant role in producing a good amount of milk, resulting in maximum cheese production. The livelihood of most of the country’s farmers depends on cheese production. Mozzarella and Parmesan are the most commonly consumed versions in America. In 2021, among the leading cheese-producing countries, the US was ranked 2nd with over 6 million metric tonnes of cheese.
2. Germany
Germany is yet another leading producer of cheese. The cheese produced throughout the country plays a major role in many German cuisines and dishes. One of the most famous cheese versions is Rauchkase but found in multiple varieties, such as Tilsit, Cambozola, Butterkase, Allgauer, Bergkase, and Ziegel. The data shows the annual production volume of cheese in Germany from 1990 to 2020. In 2020, around 2.64 million tonnes of cheese were produced within the country, up from around 2.1 million tonnes in 2005.
In 2019 and 2020, as per a report, Germany produced 320,970 tonnes of Gouda cheese. Most of the cheese in the country comes from Bavaria, regions of Mecklenburg-West Pomerania, and Schleswig Holstein. Northern Germany also produces some of the most eaten cheese varieties, such as Wilstermarsch.
Last year, the country exported over 1.36 million tonnes of cheese, the maximum amount to have been exported in a given year since 2010.
3. France
France is said to be the biggest player on this list regarding cheese production. This is because every region of France encourages a large population of milking animals, which serve as the raw material for French cheese. As a result, the nation produces over 400 French cheese variations, generally divided into 7 categories.
Undoubtedly, French cheeses are produced in large numbers, while most prominent cheeses mature over a longer period. Because about 26.7 kilograms of cheese are eaten per person, it is one of the largest consumers of cheese in the world. France’s most popular cheese-producing regions are Pas-de-Calais, Northern France, Burgundy, Champagne, Normandy, Pays-Basque, Rhone-Alps, and Alsace.
4. Italy
Italy stands out on the list of the most prominent cheese producer in the world. Some of the best cheeses available in Italy are Fontina Cheese, Asiago Cheese, Ricotta, Gorgonzola Cheese, and Parmigiano Reggiano Cheese. The cheese produced in Italy has been used to prepare contemporary and traditional dishes. In Italy, the number of cheese variations that exist varies according to the type of milk and then by production techniques.
With around 6 billion euros in revenue, the Italian cheese industry is one of the largest in the European Union. Besides producing milk, making cheese from cow milk is an important sector in terms of volume. The capacity for producing cheese in Italy has steadily increased. The majority of the production volume is prepared with hard cheese.
Therefore, Italy engages in making cheese from cow’s milk that has a milder taste and soft texture. However, according to the stats, the volume of cheese produced from cow’s milk is estimated at just less than 1.2 million tonnes in 2021.
5. Netherlands
Netherland has a leading cheese market, especially in the western part of the Netherlands, with a specific variety called Gouda Cheese. In addition, it has an Edam cheese market in the northern part of the Netherlands.
According to stats, the production volume of cheese in the Netherlands was accounted at a record high of approximately 973 thousand metric tonnes. In recent years, the cheese produced by the Netherlands is estimated to boost in the coming years. By 2025, the production of cheese in the country is estimated to reach 1 billion Kg.
And Netherland is famous for multiple varieties of cheese, such as Leidse, Gouda, Edam, and Limburger.
6. Poland
Poland engaged in the production of cheese back to 5500 BC. Apart from being the 6th largest cheese producer in the world, it has the 18th highest cheese consumption.
Poland produces varieties of cheese. These include Bundz, Golka, Baltycki, Rokpol, Farmer cheese, and Bryndza. In this country, cream and cheese form is the primary ingredients in several dishes. According to recent data and reports, the production of fresh cheese in Poland slowly increased, achieving a record level of 489 thousand metric tonnes in 2020. The amount of fresh produce arrived at 509 thousand metric tonnes in the year 2021.
While the production of processed cheese in Poland fluctuated, crossing a record level of 88000 metric tonnes in the year 2013. It reached 75000 metric tonnes in 2021.
7. Egypt
Egypt is spotted at the 7th position when it comes to the production of cheese. Nevertheless, Egyptian cheese plays a significant role in the modern-day Egyptian diet. Cheese production in Egypt started 5000 years ago in the Middle East. Some famous cheese variations in Egypt are Arish, Istanboly cheese, Ras, Mish, and Shanklish. To give a sensational taste, toppings are added, such as black pepper, but only in some variations. The cheese is often served with breakfast and is added to numerous traditional dishes and even in some desserts.
In 2018, The production volume of cheese from whole cow milk was estimated to approx 274.8 thousand metric tonnes. This dropped from 281.8 thousand metric tonnes compared to the previous year.
8. Russia
Over the years, the cheese produced in Russia has reduced significantly because of the low investment in cattle. As a result, the production of cheese has been affected, and constant rise in the prices. Therefore, Russia’s Belarus is a significant place that is the primary source of imports related to milk products. Majorly found variations of cheese in Russia are Circassian cheese, Korall, Bryndza, and Tvorog.
Moscow Oblast produced 60,000 tonnes of cheese in the year 2020. The overall production capacity of Cheese valley in Russia is 20,000 tonnes of cheese and 16,000 tonnes of milk whey annually.
9. Argentina
South American country Argentina is the largest producer of cheese in the world. This country’s commonly found cheese variations are Goya, Cremoso, Sardo, Criolla, and Reggianito. It is the most produced dairy product in the country, making it one of the 10 cheese-producing countries in the world and the 2nd largest producer in Latin America. Furthermore, it is the Latin American country that eats most cheese, with 12 Kilos per capita annually. The country’s east-central and central parts, including Santa Fe, provinces of Cordoba, and Buenos Aires, are engaged in producing cheese.
10. Canada
On number 10, we have Canada, which is the 10th largest cheese-producing country. Cheddar, Oka, and cheese curds are famous varieties of cheese produced in the country. The major parts of Canada for cheese production are Ontario and Quebec. In 2021, the country had 14.4 Kg of cheese per person. In the same year, cheese’s overall volume was estimated to be around 540,000 metric tonnes.
Conclusion
More than a thousand types of cheese have been produced in many countries; however, their texture, style, and taste may vary depending on the milk origin. Therefore, while talking about the highest cheese production per capita, the top 4 countries are presently leading the market.
Cheese Production FAQs
Q1. What Is The Process Involved In Producing Cheese On A Large Scale?
Ans: The production of cheese on a grand scale begins with the collection of milk, which is then pasteurized to eliminate harmful bacteria, ensuring it’s safe to consume. Next, a starter culture is introduced to the milk, causing it to thicken. The curdled milk is then cut into small pieces, allowing the solid curds to separate from the liquid whey. These curds are pressed to remove excess whey, and the emerging cheese is molded into the desired shapes and sizes. Lastly, the cheese undergoes aging and maturation under specific conditions to develop its unique flavor and texture.
Q2. How Do Cheese Producers Deal With Issues Related To The Shelf Life Of Their Products?
Ans: To eliminate shelf life challenges, cheese producers utilize various preservation methods such as vacuum packaging, modified atmosphere packaging, and waxing the cheese surface. These techniques effectively slow down the growth of harmful microorganisms and prevent spoilage. Furthermore, proper storage of cheese at suitable temperature and humidity levels is crucial for maintaining its quality and freshness.
Q3. What Are Some Of The Key Factors That Can Impact The Taste And Texture Of Cheese?
Ans: The taste and texture of cheese can be significantly impacted by several factors. The type of milk used, whether from cows, goats, or sheep, plays a major role in determining the final product’s flavor profile. The starter culture employed in the fermentation process also greatly affects the taste, as different cultures produce unique flavors. Additionally, the aging and maturation process is critical, as the conditions and duration of aging can influence the cheese’s taste, texture, and aroma.
Q4. What Are Some Of The Most Common Methods Used To Age And Mature Cheese?
Ans: There are several common methods for aging and maturing cheese. One such method is natural rind formation, where the cheese is allowed to form a rind through exposure to air. Another technique is washed-rind aging. Wrapped aging is also used, in which the cheese is enveloped in materials like cloth, leaves, or bark, creating a distinct flavor profile.
