Cheese Production Nears 2 Billion Lbs; Milk Production Also Sets Record

Cheese Production Nears 2 Billion Lbs; Milk Production Also Sets Record


MODESTO, Calif. -- California's cheese production, which doubled over the past decade, hit a new record in 2004 as the state's production closed in on the two billion-pound mark. Reported growth in 2004 - 163 million pounds - was the single largest annual production increase in the state's history.

According to preliminary estimates from the California Department of Food and Agriculture (CDFA), California's production of natural cow's milk cheese reached a record 1.994 billion pounds in 2004, an 8.9 percent increase over 2003.

California milk production also reached a record high in 2004, totaling 36.4 billion pounds, a 2.9 percent increase over 2003, according to CDFA. California is the nation's leading milk producer and nearly half of California's milk supply goes to cheese production. (It takes 10 pounds of milk to make one pound of cheese.)

"California has the country's most dynamic dairy industry and continues to set milk and cheese production records each year," said Stan G. Andre, California Milk Advisory Board CEO. "A study last year showed that 40 percent of California's milk is now going out-of-state, mainly in the form of cheese and butter. In addition, California has supplied almost half of the increase in cheese consumption in this country over the past decade."

Today, California has four of the world's 10 largest cheese plants, including the world's largest single-site plant. California produces one out of every five pounds of cheese made in the U.S.

California currently is the country's second largest cheese producer and industry experts project that the state will pass Wisconsin in total cheese production within a few years. California also produces the most butter, ice cream, yogurt, cottage cheese and nonfat dry milk.

The CMAB is actively expanding its promotion of California cheese outside of the state and last year launched a national television advertising campaign. Real California Cheese is now available at retail in most states through many of the country's leading supermarket and grocery chains.

An economic impact study conducted by the CMAB in 2003 reported that the dairy industry had an overall economic impact nationally of $47.3 billion and directly or indirectly provides 257,800 full-time jobs for Californians.

The Real California Cheese seal was developed by the CMAB as a way for consumers to recognize cheese made in California with California cow's milk. Most California cow's milk cheeses now carry the seal.

Established in 1969, the CMAB is headquartered in Modesto, California and is one of the largest marketing boards in the United States, serving more than 2,100 dairy families. Under the dairy umbrella, the CMAB executes generic advertising, retail and food service promotions and research programs on behalf of California dairy products, including Real California Cheese. Readmore »»

Baked Macaroni and Cheese

Baked Macaroni and Cheese

Recipe by: Mimi's Cyber Kitchen

Serves: 6 Servings

Ingredients:

2 c Uncooked elbow macaroni
1/2 c Butter
1/2 c Flour
1 1/2 c Milk
1 1/2 c Sour cream
1 ts Salt
1/2 ts Pepper
10 oz Mild cheddar cheese, grated

Instructions:

*** Preheat oven to 350F degrees.

*** Cook macaroni in salted boiling water according to package directions.
Drain and rinse well with cold water. Pour into a 3 quart casserole.

*** In a saucepan, melt butter and stir in flour. Gradually stir in milk and
sour cream. Add salt and pepper.

*** Cook over low heat, stirring constantly, until sauce bubbles and
thickens.

*** Reserve 1 cup grated cheese for the top of the casserole. Toss macaroni
with remaining cheese.

*** Pour sauce over macaroni and mix thoroughly. Sprinkle with remaining
cheese.

*** Bake for 1 hour, or until bubbly and browned.

*** Serve immediately.

NOTES : From Mimi: Believe it or not, this was served at a temple dinner
one Friday night. It was so good, I asked for the recipe. Low fat, it's
not, but I have had some success using lower fat ingredients such as milk
and sour cream, though I wouldn't bother with nonfat sour cream. I also use
less cheddar than this recipe calls for...or I double everything except the
sour cream and cheddar. Whatever works...it's the best version I've ever
eaten. Readmore »»