Clark County, nestled in the heart of Wisconsin, has earned a reputation as one of the nation’s most celebrated dairy farming regions. Known for its lush pastures, vibrant agricultural traditions, and rich immigrant heritage, Clark County’s dairy industry has shaped local culture and contributed significantly to Wisconsin’s—and America’s—food supply. From milk and butter to world-class cheeses, this county’s impact is felt far beyond its borders. Today, Clark County boasts more cows than people, a testament to its unwavering commitment to dairy farming and its status as a dairy powerhouse.
To truly grasp Clark County’s role in the dairy world, consider these figures:
• Dairy Farms: Clark County is home to nearly 650 dairy herds, making it by far the leading dairy herd county in Wisconsin for dairy herd count.
• Dairy Cows: Clark County supports nearly 70,000 dairy cows, compared to a human population of nearly 35,000 — more than two cows for every resident. In Wisconsin, there are roughly 1.3 million dairy cows, with Clark County contributing a significant share.
• Milk Production: Clark County’s dairy herds make it one of the top milk-producing counties in the state and nation. Wisconsin leads the nation in cheese production and Wisconsin is second only to California in total milk output.
• Cheese and Butter: Clark County is home to multiple cheese, butter and ice cream plants, contributing meaningfully to the state’s annual cheese output of over 3.5 billion pounds. Clark County is particularly known for specialty cheeses, such as Gouda and Colby, and for high-quality Grassland butter.
• National Ranking: Clark County regularly ranks in the top tier of all U.S. counties in terms of dairy cows and milk production. Its cheese, butter and by-product plants export products across the country and internationally.
The roots of dairy farming in Clark County stretch back to the 1800s, when early European settlers recognized the region’s fertile soil, ample rainfall, and gentle terrain as ideal for raising dairy cattle. Farms were often small, family-run operations, producing milk and butter for local consumption. As the railroad arrived and technology advanced, the dairy industry grew rapidly, transforming Clark County’s landscape and economy. Cheese factories soon dotted the countryside, serving as community hubs and employment centers. Over time, dairy farming evolved from a subsistence practice to a thriving commercial enterprise.
The success of Clark County’s dairy farms is matched by its exceptional processing plants, which transform raw milk into products loved nationwide. Notable facilities include:
• Grassland Butter (Greenwood): Renowned for its high-quality butters, Grassland has been a cornerstone of the local economy for generations.
• Kerry Ingredients (Owen): Specializing in dairy-based flavors and ingredients, Kerry has played a key role in expanding the county’s reach into food manufacturing.
• Marieke Gouda (Thorp): Award-winning Gouda cheeses from Marieke have brought international acclaim, showcasing Clark County’s artisanal spirit.
• LaGrander’s (Stanley): This family-owned dairy crafts exceptional specialty cheeses, blending tradition with innovation.
• Nasonville Dairy (Curtiss): Located just over the county border in Wood County, Nasonville supplies cheeses to markets far and wide, further highlighting the region’s output, and operates a popular retail store in Curtiss, Wisconsin.
The local population demographics of Clark County have changed dramatically since 1973, and the first arrival of the Mennonites to the region. Today, the predominately dairy farming-based Mennonites and Amish make up a majority of the county’s population. Their way of life centers on farming, community, and faith, with dairy operations forming the backbone of their livelihoods. These groups are known for their expertise in animal husbandry, sustainable practices, and traditional craftsmanship.
Noted researcher Paul Vassalotti is Wisconsin’s premier authority on the history of cheese factories in the State. Mr. Vassalotti is currently doing in-depth research into the history of Clark County’s cheese factories, uncovering fascinating details about their evolution and impact. His work highlights the ingenuity and persistence of local dairy families and factory workers. To further enrich this research, community members are encouraged to contact Allan Hodnett with any information, records, photos, or memories related to Clark County’s dairy history, and local cheese making in particular. Every contribution helps ensure that this story is preserved and celebrated for years to come.