New York farms produced 785 million pounds of cheese in 2014, excluding cottage cheeses. Production was up 1 percent from 2013 levels, according to the USDA’s New York field office.
Italian varieties of cheese totaled 369 million pounds in New York last year, up 3 percent from 2013, and accounted for 47 percent of New York’s total cheese output in 2014. Mozzarella comprised 55 percent of the state’s Italian cheese production, at 204 million pounds, up 4 percent from the previous year, the field office reported.
Lowfat cottage-cheese production was down 6 percent, creamed cottage-cheese production fell 3 percent, and cottage-cheese curd production slipped 10 percent from 2013, according to the field office.
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