The Embassy sponsors Science Fellow to review
Uruguay’s cheese industry
U.S. cheese expert tours production
plants in the interior, releases report
April 20, 2004
The U.S. Embassy, Montevideo,
sponsored a visit by a U.S. expert in the cheese industry
to support Uruguay’s efforts to export cheese to North
As part of the Embassy Science Fellow Program,
William J. Broske, president of World Wide Ventures and
Dairy Consulting Co., spent four weeks in Uruguay, meeting
with officials from the Ministry of Agriculture and visiting
cheese manufacturing plants in the interior.
Broske spent the first week at the Ministry,
reviewing production requirements. Later he traveled to
the departments of San Jose and Colonia, sampling cheeses
and learning about the production processes in Uruguay.
He also was able to sample dulce de leche, a caramel-like
substance made from milk.
As a consultant, Broske has traveled to
Armenia, Russia and Guatemala and has been a judge in international
Broske sent a report on his findings in
Uruguay, with suggestions on how Uruguayan cheese producers
can meet U.S. standards for importing cheese.
According to the report Broske visited 10
hand cheese maker facilities, one dairy school, two dairy
laboratories four very large plants, two large cheese curing
and storage warehouses and four private family owned dairy
plants, making a total of twenty-two clients.
“The country of Uruguay is blessed
with a great surplus of milk products,” he wrote.
“Current anticipated volume of milk produced in 2004
is expected to be over 1,060 million liters.”
Broske also wrote: “About half the
cheese consumed in Uruguay is produced by the 1,300 hand
made producers. They produce approximately 9,000,000 kilos
of cheese per year. The hand made cheese industry in Uruguay
is unique. This industry is of great economic importance
THAT must be recognized and supported.
“My findings and recommendations…include
a recommendation for establishing a Cheese Grading Program
and standards to facilitate the marketing of cheese for
domestic and international sales and the creation of an
Extension Service for the purpose of providing the latest
technical and practical information to the Uruguayan Cheese
U.S. cheese expert William Broske (right)
works with cheese makers in Uruguay's interior.
Broske (left) show U.S. Embassy intern
Jason Manwaring how to make string cheese.