One of every five pounds of cheese made the United States comes from California, making it one of the largest overall cheese producers. California is the largest mozzarella producer in the United States, and is also the largest producer of Monterey jack, a “California original,” a descendant of cheese produced in California missions over 200 years ago. The state is also the largest producer of Hispanic-style cheeses, producing 82 million pounds of over 20 varieties and styles annually.

California is home to 60 cheesemakers. Half of these are specialty, artisan, or farmstead producers. Since 1993, California cheese production has more than doubled, from 900 million pounds to 1.8 billion pounds, stimulating both the cheese and milk markets.

The Real California Cheese seal was adopted in 1984 as part of a strategic marketing effort for the California cheese industry. It was created with the CMAB, the first U.S. dairy advisory board to generate a set of industry standards for quality and excellence in cheese production. The Real California Cheese seal certifies a consumer is getting natural cheese with no added preservatives, made exclusively from California milk.

To read a complete history of Real California Cheese, visit www.realcaliforniacheese.com