(ALBANY, NY) ― Total cheese production in New York, excluding cottage cheeses, was 785 million pounds, 1 percent above 2013 production, according to Blair Smith, State Statistician, of the USDA’s National Agricultural Statistics Service (NASS), New York Field Office.
Italian varieties, with 369 million pounds were 3 percent above 2013 production and accounted for 47 percent of total cheese in 2014. Mozzarella accounted for 55 percent of the Italian production, at 204 million pounds, 4 percent above previous year.
Lowfat cottage cheese production at 110 million pounds was down 6 percent from 2013. Creamed cottage cheese production at 80 million pounds was down 3 percent from 2013. Cottage cheese curd production at 101 million pounds was down 10 percent from 2013.
Sour cream production during 2014 totaled 274 million pounds, 3 percent below last year. Dry Whey totaled 141 million pounds, 2 percent above 2013.