5 Wisconsin Cheese Facts That Prove ‘America’s Dairyland’ Is Just Built Different

You'd think growing up in Wisconsin meant I came out of the womb knowing everything about cheese. But apparently, there's still a lot to learn between the curds and the cows.

One of the many online newsletters I subscribe to to stay connected to my home state of Wisconsin is Up North News. To celebrate National Dairy Month (June), they shared several surprising facts about Wisconsin's dairy industry. Of course this cheesehead noticed these five facts, first. Thanks to Christina Lorey, from Up North News, here's what she shared in a recent newsletter:

Wisconsin is Basically the Meryl Streep of Cheese

No state or country has won more national and international cheese awards than Wisconsin. “America’s Dairyland” earned its title with more awards than anywhere else in the world.

MORE: Wisconsin Supper Club Serves the Best Old Fashioned, Says Food Network

Cows Outnumber Common Sense

There are more than 1 million cows in Wisconsin, which means there's roughly one cow for every five people. Also, 90% of Wisconsin milk is used to make cheese.

Monroe Makes the World's Stinkiest Cheese

Limburger, the legendary stink bomb of the cheese world, is only made in Monroe, Wisconsin. It's the kind of cheese that clears a room but wins your heart if you're brave (or congested)

MORE: 5 Must-Try Wisconsin Foods You’ll Crave Long After You Leave

Cheese Curds Are Cheddar in Baby Form

Cheese curds are the freshest form of cheddar, separated from the whey during the cheese-making process. They're best eaten fresh and squeaky.

Why Do Cheese Curds Squeak?

That weird little squeak when you bite into fresh cheese curds? That's the elastic protein strands rubbing against your tooth enamel. It's not gross, it's science. Delicious, dairy-based science.

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