Mozzarella accounted for 58.1% of the state’s total cheese production.
California produced more than 2.24 billion pounds of cheese in 2011, nearly as much as its 2007 record of 2.48 billion pounds.
Compared to 2010, the Golden State’s total cheese output rose 3.8% last year in Mozzarella production, which now accounts for a whopping 58.1% of California’s cheese yield. Provolone cheese production increased 4.7%. Cheddar cheese production fell 4.4%, while Monterey dropped 0.8% and Parmesan 15.3%.
The information comes from the Dairy Marketing Branch of the California Department of Food and Agriculture, in its February 2012 California Dairy Information bulletin.
