Cheese production increased in 2010

California cheese manufacturers increased their output in 2010, reversing two years of declines. New statistics from the state Department of Food and Agriculture show that California produced nearly 2.2 billion pounds of cheese, up almost 7 percent from the previous year.

Mozzarella cheese accounts for more than 57 percent of the state's production, according to the report, followed by cheddar, at 15 percent, and Monterey, at 12.5 percent.

Mozzarella also saw the largest year-to-year increase in production. California cheese makers increased mozzarella production by 14 percent in 2010, compared to the previous year. Production of provolone rose 10 percent and the "other cheeses" category increased 16 percent. Year-to-year production declined for cheddar, down nearly 8 percent, and Monterey, down 1.6 percent. Production of Hispanic and parmesan cheeses remained virtually unchanged.

California ranks No. 2 in the nation in total cheese production, behind Wisconsin.