Based on data from the United States Department of Agriculture (USDA) Economic Research Service, the International Dairy Foods Association (IDFA) calculates that per capita consumption of natural (not processed cheese), such as Parmesan or Provolone (33.20 lbs.), American-type (including Cheddar- and Colby-type cheese for manufacturing,13.83 lbs.), Mozzarella (11.29 lbs.), and Cheddar cheeses (10.44 lbs.) reached record levels in 2010, while those of processed cheese (6.71 lbs.), and cheeses other than Italian or American (5.14 lbs.) have fallen since 2009.
Per capita consumption of cottage cheese fell slightly from 2.41 lbs. to 2.36 lbs. from 2009 to 2010, while yogurt consumption grew from 12.50 lbs. to 13.53 lbs. over the same time frame.
