New York State Cheese: Nineteenth and twentieth century transformations
New York state was the leading producer of cheeses for a span of approximately a hundred years, from the early nineteenth century to shortly before the First World War. Many innovations in North American cheese production occurred in the state that fostered the development of cheese production elsewhere, such as in Wisconsin and Canada. Italian cheeses have also been an important sector of New York state (and North American) cheese industries, largely arising from the large Italian immigrant population that settled in the New York city area through the Italian diaspora. This chapter provides an overview of the trajectory of cheese production from the early nineteenth century up until the mid-twentieth century, by which time Wisconsin had surpassed New York state in annual cheese production.
Cheese Manufacturing in the Twentieth Century: The Italian Experience in an International Context
Lapp, Julia, "New York State Cheese: Nineteenth and twentieth century transformations" (2017). Faculty Articles Indexed in Scopus. 476.