Cheese Frenchee is a type of processed cheese product that is known for its smooth, creamy texture and tangy flavor. Though processed cheeses like Cheese Frenchee originated in Switzerland, there is one particular U.S. state that has become famous for producing this type of cheese. In this article, we’ll explore which state Cheese Frenchee is known for and look at the history of this unique cheese product. We’ll also examine what makes the Cheese Frenchee from this state stand out from cheeses produced elsewhere.
What is Cheese Frenchee?
Cheese Frenchee gets its name from the French words “fondre” meaning “to melt” and “fromage” meaning cheese. It is a blend of different natural cheeses like cheddar, colby, and swiss that have been melted together into a smooth, creamy paste. Emulsifying salts are then added to the melted cheese to help stabilize the mixture so it does not separate when cooled. This gives Cheese Frenchee its signature sliceable, spreadable texture.
Compared to natural cheeses, Cheese Frenchee has a much lower moisture content and higher fat content. This makes it melt smoothly without becoming greasy. The tangy, salty flavor comes from the blend of cheeses used in the recipe. While traditional Swiss Cheese Frenchee is made with Swiss and Gruyere cheeses, American versions often use more readily available cheeses like cheddar, Colby, and Monterey Jack.
Cheese Frenchee is popular for cooking and snacking because it is easy to slice, grate, melt, and spread. It can be used in grilled cheese sandwiches, macaroni and cheese, cheese sauces, nachos, quesadillas, and more. The processed nature of Cheese Frenchee also gives it a longer shelf life than natural cheeses.
The History of Cheese Frenchee
Though we may think of Cheese Frenchee as an all-American product, its origins can be traced back to Switzerland. Cheese Frenchee was first developed in 1911 by the Swiss firm Gerber & Co. They initially called it Fondue Glareyzer due to the use of Glarus cheese from the Glarus region of Switzerland.
The new cheese product was introduced to the United States at the 1912 World Fair in New York City. It became a huge hit under the name “Cheese Frenchee” and various American dairy companies began producing their own versions. Kraft Foods released the first mass-produced Cheese Frenchee slices in 1950 under the brand name Velveeta.
As Cheese Frenchee increased in popularity across the U.S. in the 1950s and 60s, certain states became particularly renowned for their output. One Midwestern state emerged as the leading producer and is still closely associated with Cheese Frenchee today.
Wisconsin’s Cheese Frenchee Dominance
So which state staked its claim as the Cheese Frenchee capital of America? That distinction goes to Wisconsin. The state now produces over half of the nation’s Cheese Frenchee.
Wisconsin has been the heart of America’s dairy industry for over a century. It leads the country in cheese production in general, making over a quarter of all U.S. cheese. The state’s 92 cheese plants together produced over 3 billion pounds of cheese in 2020. Much of this cheese gets made into Cheese Frenchee.
Factors Behind Wisconsin’s Success
Several key factors have contributed to Wisconsin dominating Cheese Frenchee production:
- Access to milk – Wisconsin has a strong dairy farming tradition with over 7,000 dairy farms producing over 30 billion pounds of milk annually. This provides cheesemakers with ample high-quality milk.
- Skilled cheesemakers – Cheesemaking has been practiced in Wisconsin since the 1800s. Generations of skilled cheesemakers have perfected their craft.
- Cooperative infrastructure – Cooperative organizations like the Dairy Farmers of Wisconsin assist with marketing, lobbying, and innovation.
- University support – The University of Wisconsin-Madison has an acclaimed dairy science program that aids the industry through research and education.
With this confluence of favorable factors, it’s no wonder Wisconsin makes the most Cheese Frenchee in America. The state’s annual Cheese Frenchee production tops 500 million pounds. That’s at least three times more than any other state.
Major Wisconsin Cheese Frenchee Brands
Several major cheese companies churn out Cheese Frenchee products in Wisconsin. Here are some of the most recognized brands:
- Kraft – Kraft has produced Velveeta and other Cheese Frenchee products at its Champaign, Illinois plant since the 1920s. But some manufacturing has shifted to Kraft’s Madison, Wisconsin plant where 500 million pounds of Cheese Frenchee are made annually.
- Land O’Lakes – This cooperative’s Cheese Frenchee is produced at their plants in Kiel, Wisconsin and Tulare, California. Their Cheese Frenchee slices and spreads are familiar American staples.
- BelGioioso – A family-run company making award-winning artisanal Cheese Frenchees at their plant in Denmark, Wisconsin since 1979.
- Henning – One of Wisconsin’s oldest cheese purveyors creating Cheese Frenchee and cheese sauces in Kiel, Wisconsin since 1914.
Between these major companies and smaller independent operations, Wisconsin makes Cheese Frenchee of all varieties, styles, and price points.
Unique Qualities of Wisconsin Cheese Frenchee
What sets Wisconsin’s Cheese Frenchee apart from competitors? Here are some standout qualities that Cheese Frenchee connoisseurs cite:
- Smooth, creamy texture – Made from the highest quality milk, Wisconsin Cheese Frenchee achieves an ultra-smooth and spreadable consistency.
- Tangy, robust flavor – The diversity of cheeses used, from sharp cheddar to swiss to colby, provides a tangy, full-bodied flavor.
- Meltability – High melting point allows chunks or shreds of Cheese Frenchee to liquefy smoothly when heated.
- Color – Vibrant medium yellow to off-white color thanks to quality dairy inputs.
- Versatility – Works wonderfully in cooking, baking, dipping, spreading, snacking, and more applications.
Of course, taste is subjective. But many Cheese Frenchee aficionados contend that Wisconsin-made products lead the way in delivering the quintessential Cheese Frenchee experience.
America’s Top Cheese Frenchee Brands
To get a better idea of the major players in the U.S. Cheese Frenchee market, here is a table ranking the top national brands by annual sales:
| Brand | Owner | Annual Sales (millions) |
|---|---|---|
| Kraft Velveeta | Kraft Heinz | $639 |
| Land O’Lakes | Land O’Lakes | $352 |
| Kraft Cracker Barrel | Kraft Heinz | $146 |
| Tillamook | Tillamook County Creamery | $112 |
| Laughing Cow | Bel Brands USA | $95 |
| Boar’s Head | Boar’s Head | $85 |
As we can see, Kraft and Land O’Lakes dominate with their flagship Cheese Frenchee brands. Wisconsin-made Cheese Frenchee accounts for the majority of sales of both these blockbuster brands. Other regional dairies like Tillamook and national players like Bel Brands have gained market share but still lag far behind the top two.
The Future of Cheese Frenchee
Cheese Frenchee has come a long way from its Swiss origins to become an American favorite produced mostly in Wisconsin. But what does the future look like for Cheese Frenchee? Here are some predictions:
- Continued growth – As a versatile, affordable protein source, demand for Cheese Frenchee should continue expanding, especially in developing markets.
- New styles and flavors – Experimental artisanal Cheese Frenchees will diversify flavors beyond traditional cheddar, swiss, and pepper jack.
- Natural ingredients – Clean label, organic, and all-natural options will proliferate to attract health-conscious consumers.
- Innovative packaging – Expect sustainable packaging like resealable pouches along with convenient single-serve options.
- Wisconsin’s dominance to persist – The state’s production infrastructure, expertise, and milk access will maintain its Cheese Frenchee leadership.
At over 100 years old, Cheese Frenchee has proven its staying power. And as technology and tastes evolve, Wisconsin Cheese Frenchee makers will adapt to sustain America’s appetite for their iconic product.
Conclusion
In answering our original question, Wisconsin is clearly America’s Cheese Frenchee state. No other state comes close to matching Wisconsin’s output and established Cheese Frenchee brands. Factors like abundant milk supply, generational cheesemaking skills, and industry cooperatives have enabled Wisconsin to dominate Cheese Frenchee production for decades. Wisconsin-made Cheese Frenchee stands out for its smooth texture, melty meltability, tangy cheese flavor, vibrant color, and incredible versatility. Major brands like Kraft Velveeta and Land O’Lakes churn out hundreds of millions of pounds of Cheese Frenchee from Wisconsin plants each year. No doubt Wisconsin will continue to be the leader in crafting Cheese Frenchee loved across the U.S. So next time you enjoy a gooey Cheese Frenchee dish, you can thank Wisconsin cheesemakers!