MONROE - Is the world turning up its nose at Limburger, the cheese famous for its pungent-aroma?
The USDA released a report on Wisconsin specialty cheeses May 10 which shows the state - and that means the United States - made 20 percent less Limburger last year, compared to 2010.
Limburger production fell 122,000 pounds, from 604,000 in 2010 to 482,000 pounds last year.
But Myron Olson, general manager at Chalet Cheese Cooperative, the only remaining U.S. producer of Limburger, says not to worry.
"The biggest reason for the difference is that (the call for) some product used in processed items, like sauces and spreads, has dropped off," Olson said.
"But the (demand for) table-eating Limburger remains the same," he quickly added.
According to Olson, some of Chalet's Limburger is exported to producers of the sauces and spreads. But current economic conditions in the European Union have "backed things off," he said.
Olson didn't sound concerned about the situation and said his buyers are telling him that they are hopeful things will pick up in the future.
Limburger, a surface-ripened cheese, makes up about 20 percent of the business at Chalet Cheese, a farmer-owned cooperative nestled among the rolling hills in central Green County.
But even with the smaller call for Limburger, Chalet Cheese factory is still working to capacity in other cheese commodities, Olson said.
"Baby Swiss and Swiss are good growth," he added, "and that more than takes up the slack."
Now in operation for more than 125 years, Chalet Cheese distributes its products under brands that include Country Castle and Deppeler. Other specialties are Natural Smoked Swiss, German Brick and rBST-free cheese.
According to the USDA report, Wisconsin was making more specialty cheeses of all kinds in 2011 compared to the year before - 18 million pounds more, a 3 percent increase.
A specialty cheese is a value-added product which commands a premium price. According to the Wisconsin Specialty Cheese Institute, the nature of specialty cheese is derived from one or more unique qualities, such as exotic origin, particular processing or design, limited supply, unusual application or use and extraordinary packaging or channel of sale.
Limburger isn't the only cheese that decreased on the state cheese market.
Nine factories are making romano wheel, two more than in 2010, but production dropped 19 percent in 2011, from about 10.8 million to 8.7 million pounds.
Farmers cheese dropped 18 percent, from 2.8 million to 2.3 million pounds. Seventeen factories in Wisconsin now make farmers cheese, one more than in 2010.
And provolone production dropped by 9 percent, from 42.7 million to 38.9 million. Only five factories make provolone; while six were producing it in 2010.
Specialty-types of the cheddar variety and feta production were up 2 and 5 percent respectively. About 76 million pounds in production, feta accounted for the largest share of specialty cheese production, with 13 percent of the state total.
However, production of other types of specialty cheeses is on the rise.
To exceed their 2010 total cheese production weight, Wisconsin cheese makers increased production of gouda, 24 percent; asiago, 20 percent; Italian fontina, 19 percent; monterrey jack, 17 percent; gorgonzola, 10 percent; and parmesan 10 percent.
Blue, Hispanic types, specialty mozzarella varieties, parmesan wheel and specialty provolone continue to remain popular categories.
In 2011, Wisconsin remained No. 1 in the nation for cheese production with 25 percent of the total. At 586 million pounds, specialty cheese accounted for 22 percent of Wisconsin's total cheese production.
Of the state's 126 cheese plants, 90 manufactured at least one type of specialty cheese, during 2011, one fewer plant than a year ago.
The USDA released a report on Wisconsin specialty cheeses May 10 which shows the state - and that means the United States - made 20 percent less Limburger last year, compared to 2010.
Limburger production fell 122,000 pounds, from 604,000 in 2010 to 482,000 pounds last year.
But Myron Olson, general manager at Chalet Cheese Cooperative, the only remaining U.S. producer of Limburger, says not to worry.
"The biggest reason for the difference is that (the call for) some product used in processed items, like sauces and spreads, has dropped off," Olson said.
"But the (demand for) table-eating Limburger remains the same," he quickly added.
According to Olson, some of Chalet's Limburger is exported to producers of the sauces and spreads. But current economic conditions in the European Union have "backed things off," he said.
Olson didn't sound concerned about the situation and said his buyers are telling him that they are hopeful things will pick up in the future.
Limburger, a surface-ripened cheese, makes up about 20 percent of the business at Chalet Cheese, a farmer-owned cooperative nestled among the rolling hills in central Green County.
But even with the smaller call for Limburger, Chalet Cheese factory is still working to capacity in other cheese commodities, Olson said.
"Baby Swiss and Swiss are good growth," he added, "and that more than takes up the slack."
Now in operation for more than 125 years, Chalet Cheese distributes its products under brands that include Country Castle and Deppeler. Other specialties are Natural Smoked Swiss, German Brick and rBST-free cheese.
According to the USDA report, Wisconsin was making more specialty cheeses of all kinds in 2011 compared to the year before - 18 million pounds more, a 3 percent increase.
A specialty cheese is a value-added product which commands a premium price. According to the Wisconsin Specialty Cheese Institute, the nature of specialty cheese is derived from one or more unique qualities, such as exotic origin, particular processing or design, limited supply, unusual application or use and extraordinary packaging or channel of sale.
Limburger isn't the only cheese that decreased on the state cheese market.
Nine factories are making romano wheel, two more than in 2010, but production dropped 19 percent in 2011, from about 10.8 million to 8.7 million pounds.
Farmers cheese dropped 18 percent, from 2.8 million to 2.3 million pounds. Seventeen factories in Wisconsin now make farmers cheese, one more than in 2010.
And provolone production dropped by 9 percent, from 42.7 million to 38.9 million. Only five factories make provolone; while six were producing it in 2010.
Specialty-types of the cheddar variety and feta production were up 2 and 5 percent respectively. About 76 million pounds in production, feta accounted for the largest share of specialty cheese production, with 13 percent of the state total.
However, production of other types of specialty cheeses is on the rise.
To exceed their 2010 total cheese production weight, Wisconsin cheese makers increased production of gouda, 24 percent; asiago, 20 percent; Italian fontina, 19 percent; monterrey jack, 17 percent; gorgonzola, 10 percent; and parmesan 10 percent.
Blue, Hispanic types, specialty mozzarella varieties, parmesan wheel and specialty provolone continue to remain popular categories.
In 2011, Wisconsin remained No. 1 in the nation for cheese production with 25 percent of the total. At 586 million pounds, specialty cheese accounted for 22 percent of Wisconsin's total cheese production.
Of the state's 126 cheese plants, 90 manufactured at least one type of specialty cheese, during 2011, one fewer plant than a year ago.