From our side of the fence

Dan Phillips

Production manager

Agropur, Lake Norden, South Dakota

19-plus years of experience

Tell our readers about the processing plant where you work. Agropur Lake Norden’s original mozzarella plant was built in 2003. We had a small whey processing plant at the time and dried most of our whey products offsite. Agropur acquired the Lake Norden plant in 2014 and invested $250 million into a site expansion in 2019. The expansion tripled the production capacity of Lake Norden, adding a second mozzarella processing line and two whey dryers to the site. It became Agropur’s largest processing plant and one of the largest in the Midwest. The cheese we produce in Lake Norden is mostly for domestic sales. It goes to large food and dairy manufacturers that convert and package it under their labels. We also export cheese to Mexico, Canada, South America and Southeast Asia. The dairy powders we produce in Lake Norden are sold internationally in more than 60 countries worldwide. We are in a remote location in eastern South Dakota along the I-29 corridor, close to dairy producers in South Dakota. We employ 450 people at our site and operate 24/7, 365 days a year.

Has the company modified its processing plant(s) lately? In 2019, the company invested $250 million to add a second mozzarella plant, a second whey processing plant and two whey dryers, which tripled the production capacity of the Lake Norden site. In 2026, we did a renovation to our pressed curd processing line to more than double its capacity. The plant is currently in the midst of a $65 million project to overhaul and refurbish our powder drying system, which includes replacing key equipment. It’s one of several initiatives across Agropur to help us meet a strong market demand for protein-enriched products and will allow us to reposition our portfolio toward value-added dairy products, such as whey proteins and milk concentrates.

What actions has the company undertaken to aid farmers during this time of sluggish milk prices? By having strong customer partnerships and running efficiently at the plant, we can provide a viable long-term market for our producers’ milk.

How close is the plant to full capacity? Lake Norden is operating at its full capacity as of July 2024. When we exceed capacity, we can process more milk from our producers and produce more cheese to meet customer demands. As our dairy partners look to grow their operations, increased throughput at our site allows us to commit to larger milk contracts from our producers. Milk availability gives us the ability to produce more cheese products, which allows us to meet increasing demand for fresh mozzarella and whey protein ingredients.

How has the company continued to adapt in recent years? Agropur continues to focus on its strengths in our pursuit of becoming the dairy partner of choice. We have increased our focus on lean manufacturing, continuous improvement and updating the technology that runs our facilities. We have taken a multi-year approach to connect our processes and information across facilities to ensure we are able to meet our customers’ needs in the future. As inflation and many other factors that go into the cost of manufacturing are out of our control, we focus on operational efficiencies and reducing losses to remain competitive in the current climate.

What consumer-ready goods are produced, and what is a recent addition? All dairy products produced at Agropur Lake Norden are fresh, ready-to-eat products. Our primary focus is cheese, including mozzarella and other pasta filata-style cheeses such as provolone and Gouda. We also produce pressed curd cheeses including cheddar, Muenster and Monterey Jack, depending on market demands. We produce several dairy ingredients on site such as sweet dairy whey, deproteinized whey, whey protein concentrate and lactose powders. Reduced-fat queso quesadilla cheese is the newest addition to our ready-to-eat cheese portfolio.

Why is the dairy industry important to you? The dairy industry is important to me because it represents more than just a job; it’s a meaningful way to contribute to people’s lives every day. I take pride in being part of an industry that produces safe, nutritious food that feeds families not only in our communities and across our state but around the world. Working in dairy processing, I see firsthand the care, teamwork and responsibility it takes to turn raw milk into high-quality products. There’s a strong sense of purpose in knowing that what we produce supports both everyday nutrition and the broader food supply. The dairy industry also plays a vital role in supporting local economies and rural communities. It provides stable jobs, supports farmers and strengthens the connection between agriculture and food production. Being part of that system makes me proud, because I know the impact goes far beyond our facility. At the end of the day, what matters most to me is that the work we do helps nourish people and contributes to something bigger than ourselves. That’s what makes the dairy industry important to me.

Dennis Thomas

President and CEO

Bongards Creameries

35-plus years experience

Tell our readers about the processing plant where you work. Our processing plants are diverse and vertically integrated. Our Perham, Minnesota, factory receives milk for the manufacture of natural cheese and whey products, while our Norwood, Minnesota, and Humboldt, Tennessee, factories manufacture process cheese.

Has the company modified its processing plant(s) lately? Bongards continually analyzes opportunities to maximize the value of milk for our member owners. While our Perham factory will complete its recent major expansion in the coming months, our Norwood and Humboldt factories have completed minor expansions and modifications. The expansion in Perham was initiated in 2023. While significantly increasing the pounds of milk received per day for the manufacture of cheese, it has also increased our whey processing capacity.

What actions has the company undertaken to aid farmers during this time of sluggish milk prices? Previous investments in product differentiation and vertical integration provide stability, enabling the best price possible for the milk our member owners produce.

How close is the plant to full capacity? Our capacity utilization varies by production line. Within processes that are approaching full capacity, we are actively researching opportunities for continuous growth.

How has the company continued to adapt in recent years? Bongards continues to adapt through continuous improvement efforts, capital investments and a focus on customer service. Our team, including our employees and member owners, continues to make every effort to improve our cooperative.

What consumer-ready goods are produced, and what is a recent addition? Bongards manufactures many consumer ready-to-eat goods within our various portfolios of cheese, processed cheese and whey proteins. The focus has been on product extensions from major items within our portfolio.

Why is the dairy industry important to you? The dairy industry is important as it provides our farmer owners with a process to continue their success in agriculture. The tenacity, ingenuity and work ethic demonstrated are second to none.

Glenn Kaping

CEO

First District Association

Years of experience: 25

Tell our readers about the processing plant where you work. First District Association is a dairy manufacturing cooperative owned by approximately 550 dairy farm families spanning most of Minnesota and parts of western Wisconsin. Since its inception in 1921, our manufacturing footprint has been in Litchfield, Minnesota, where we continue to operate today. Our product mix consists of American-style cheeses (40-pound blocks and 500-pound barrels), whey protein concentrates (34%, 80% and 90%), sweet cream, whey cream and lactose.

Has the company modified its processing plant(s) lately? The cooperative has been extremely fortunate to have a patron base that has been so willing to invest/re-invest in its manufacturing facility. As such, we have undergone an almost continuous progression of upgrades and modernizations to our processing capabilities. In 2021, we commissioned a new cheese plant, alongside a brand new 8-bay milk receiving facility. This investment came on the heels of investments in new protein and lactose drying facilities capable of meeting infant formula grade specifications. Recently, we have expanded our whey filtration capabilities and completed the commissioning of WPC 80% and 90% product lines. Currently under construction is a new cooperative-owned anaerobic digester that will pre-treat all our wastewater and a 1.5 million-pounds-a-day-milk-equivalent expansion to our milk processing plant. These investments have not only allowed us to increase efficiency but also granted the ability to increase daily milk processing capacity, providing opportunity for our dairy farmer owners to grow their own dairy operations.

What actions has the company undertaken to aid farmers during this time of sluggish milk prices? As a dairy farmer-owned business, we are aware of the multiple challenges at the farm level, none more important than the current pricing and cost environment. We work closely with trade groups, industry-funded organizations and dairy farmer-led policy advocates to ensure that lawmakers, at all levels, are hearing our members’ collective voices. Additionally, the cooperative strives in times of cyclically challenging milk prices to allocate more dollars to the milk check relative to industry benchmarks, pay back to members larger than required cash distributions from any current year cooperative earnings and return more retained member equity.

How close is the plant to full capacity? The cooperative’s current manufacturing footprint can process approximately 7.5 million pounds of milk per day. With processing investments being so capital intensive, we aim to run near this capacity each day. Our membership is currently producing nearly 8.6 million pounds of milk per day, allowing us to consistently market fluid milk for applications other than cheese processing and offer milk to other dairy manufacturers/bottlers. Balancing milk volumes requires close communication and coordination with our membership. At times, we must limit the number of new members we can bring into the cooperative, and we consistently require notification and approval of any large internal member milk volume expansions. With the additional investments referenced above, slated to be fully operational by the end of this calendar year, we expect to increase our processing capacity to nearly 9 million pounds of milk per day.

How has the company continued to adapt in recent years? Recognizing ongoing consumer appreciation for affordable, nutrient-dense foods and corresponding growth in the protein category specifically, the recent commissioning of our high-protein product lines serves as a timely example of the cooperative allocating equity toward the capture of more value for its members. It wasn’t all that long ago that the whey side of the business was often an afterthought in the industry. As markets evolve and consumer preferences change, First District and the dairy industry at large are quickly adapting to expanding opportunities for our products.

What consumer-ready goods are produced, and what is a recent addition? From a volume perspective, almost all our finished products require further manufacturing or packaging before being sold to consumers — we are primarily business-to-business marketers of dairy products. However, in no way does this diminish the substantial impact we have on consumers all over the world. Since the 1970s, when we first started making cheese and whey products, we have successfully sold products to many of the most common household dairy brands and touted product touchpoints at many of the largest retailers, quick service restaurants, confectionary makers and infant formula producers. Recently, we have re-established our Fieldgate Cheese brand with retail product formats available at our retail store in Litchfield and a growing number of other stores in Minnesota.

Why is the dairy industry important to you? In a very tangible way, the dairy industry has provided me with a professional career, spanning nearly 25 years, that has supported my family financially and allowed my wife and me to raise our kids in a tight-knit community close to extended family. However, the dairy industry has been much more than just a career. Through my upbringing on a dairy farm, I early on experienced firsthand lessons in discipline, hard work, commitment and resilience that have all had positive lifelong impacts beyond the farm gate. In short, the dairy industry is important to me because it has so profoundly shaped who I am and the core values I hold in high regard — integrity, teamwork, responsibility and compassion.

Mike Wolkow

Senior vice president of supply chain

Associated Milk Producers Inc.

Years of experience: 30 years of industry experience (25 with AMPI)

Tell our readers about the processing plant where you work. I joined Associated Milk Producers Inc. in 2001 as a plant manager in Glencoe, Minnesota, moving to division manager for the Sanborn, Iowa, cheese and whey plant. In 2013, I was named AMPI vice president of fluid marketing, eventually becoming the senior vice president of operations. In 2025, I moved into my current role, overseeing supply chain strategy and execution across the cooperative. The dairy farmer-owners of AMPI own six manufacturing plants across the upper Midwest in Sanborn, Iowa; Freeman, South Dakota; Paynesville, Minnesota; Blair, Wisconsin; Jim Falls, Wisconsin; and Portage, Wisconsin.

Has the company modified its processing plant(s) lately? Diversifying AMPI’s product portfolio by transitioning our Blair plant from cheddar to cottage cheese production. The move to cottage cheese allows us to produce a higher-value product while improving network efficiency and positioning AMPI in a growing category. Startup is set for year-end 2026. When complete, the facility will be one of the largest cottage cheese plants in the country.

        Following a fire in our Portage packaging plant, the rebuild is complete, and we are ramping up production. The project transformed the facility with enhanced process flow and new capabilities to better serve customers. In 2025, nearly a quarter of the cheese produced at AMPI’s four bulk cheese plants was further processed through the Portage facility.

       New milk standardization and separation equipment in Sanborn is positioning the co-op to produce a variety of high-protein, low-fat cheeses that are popular with consumers. The upgrade aligns with AMPI’s consumer-driven approach while broadening our manufacturing capabilities.

What actions has the company undertaken to aid farmers during this time of sluggish milk prices? We have remained actively engaged in advocacy efforts on Capitol Hill, supporting Federal Milk Marketing Order improvements and other dairy safety net programs to strengthen the industry and provide producer stability.

How close is the plant to full capacity? Our manufacturing plants are operating at budgeted production levels, with capacity to meet current milk volumes.

How has the company continued to adapt in recent years? Innovative cheeses developed by AMPI cheesemakers are sparking the interest of customers seeking to satisfy consumers’ cravings for spicy and global flavor experiences. AMPI’s portfolio includes sweet heat, high heat and global savory options that perform well in sticks, slices, shreds and chunks. Sales to global buyers climbed 13% over the 2024 numbers. AMPI has a reputation for producing great tasting, award-winning cheese in both natural and processed deli loaves.

What consumer-ready goods are produced, and what is a recent addition? We continue to innovate with new cheese flavors and varieties, focusing on big and bold flavor profiles that meet growing consumer demand for unique cheese experiences. Our team consistently hears from customers that consumers are looking for a broader range of cheese varieties and flavor options. We specialize in producing specialty cheese at scale, making them ideal for conversion into consumer-ready products. Our rebuilt Portage facility supports foodservice customers with products such as American slices, American loaves, natural shreds and natural deli loaves.

In the coming months, we’ll add cottage cheese to our portfolio. Cottage cheese is having a real moment, and it is protein driven. Consumers chasing high protein — fitness-minded shoppers, GLP-1 users protecting muscle mass, anyone snacking smarter — are discovering a food that delivers 12-15 grams of protein a serving with minimal sugar and a “whole food” label that beats bars and shakes.

       Simply said, AMPI makes the dairy products that make the brand. National and international brands and private label cheese companies wrap their labels around our products.

Why is the dairy industry important to you? As a farmer-owned cooperative, we are an extension of the dairy farm families who own the business. About 90% of owners’ milk is manufactured in the AMPI network, allowing us to create value throughout the supply chain. On a personal level, dairy is important because it provides what many consider nature’s perfect food. The products that come from dairy are nutritious and delicious, making dairy an essential part of feeding families every day.

Elle Williams

Director of sales and brand development

Carr Valley Cheese

Eight years of experience

Tell our readers about the processing plant where you work. Carr Valley Cheese is a fourth-generation, family-owned cheese company located in southwestern Wisconsin. We have four production facilities, a central cold storage warehouse and seven retail stores. Our facilities combine traditional cheesemaking methods with modern food safety and quality practices. We take pride in crafting a wide variety of award-winning cheeses while maintaining a strong connection to the local dairy farms that supply our milk. I grew up working at the original Carr Valley plant outside of La Valle, Wisconsin, at the age of 14. Cheesemaking at this site started in 1902, and we produce vat-salted cheese at this facility, including cheese curds, cheddar, Colby, Monterey Jack and our famous bread cheese.

Has the company modified its processing plant(s) lately? Like many food manufacturers, we continually evaluate our facilities and processes to improve efficiency, food safety, product quality and employee experience. We focus on making strategic investments that support long-term growth while preserving the craftsmanship that defines our products.

What actions has the company undertaken to aid farmers during this time of sluggish milk prices? Supporting Wisconsin dairy farmers has always been a priority for Carr Valley. We remain committed to sourcing milk from local farm partners and creating value-added dairy products that help support a stable market for high-quality milk. Strong relationships with our farm families are essential to our long-term success.

How close is the plant to full capacity? Capacity fluctuates based on seasonality, product mix and customer demand. We continually manage production schedules and resources to operate efficiently while maintaining the quality standards our customers expect. As demand grows, careful planning and operational adjustments help ensure we can continue meeting customer needs without compromising quality.

How has the company continued to adapt in recent years? Consumer preferences and market conditions are always evolving, so we focus on innovation while staying true to our heritage. This includes developing new products, expanding our retail and e-commerce presence, investing in our team and finding new ways to connect consumers with artisan cheese.

What consumer-ready goods are produced, and what is a recent addition that you added? Carr Valley produces a wide range of consumer-ready products, including specialty cheeses, aged cheddars, snack items, cheese spreads and gift offerings. We regularly introduce seasonal and limited-edition products that showcase unique flavors and milk profiles. Recent additions have focused on providing consumers with new flavor experiences while highlighting the quality of Wisconsin dairy. Our most recent seasonal offering is our Holiday Bread Cheese, which we offer to all of our customers throughout the country from October through December.

Why is the dairy industry important to you? The dairy industry is important to me because it supports families, communities and traditions that have been part of Wisconsin for generations. It is incredibly rewarding to work alongside farmers, cheesemakers and industry professionals who are passionate about producing high-quality products. Dairy has a meaningful economic and cultural impact, and I am proud to play a role in helping share those products with consumers.

Kenneth Kane

Plant manager, master cheesemaker

Sartori Cheese, Plymouth, Wisconsin

21 years of experience in the cheese industry

Tell our readers about the processing plant where you work. I am located at Sartori Cheese’s West Main Creamery, the original 1939 cheese plant, in Plymouth, Wisconsin. We also have creameries in Antigo, Wisconsin, and Crescent City, California. The Antigo creamery produces 20-pound wheels, some of which are the basis of our hand-finishing process, such as Merlot Bellavitano, Hatch Chile Bellavitano and Rosemary & Olive Oil Asiago. Our Crescent City, California, creamery produces organic block (primarily Cheddar and Jack), organic butter, organic whey protein concentrate and organic lactose. Our creamery operates 24 hours a day, seven days a week, year-round, and produces 40-pound blocks, primarily used for further conversion. Additional conversion processes take place at our main converting facility, also located in Plymouth. The creamery manufactures both hard-style Italian cheeses as well as cheddar and cheddar-style varieties. We consider the West Main Creamery to be the “originals” plant, where our cheeses are crafted to deliver unique and versatile profiles that perform across ingredient, food service and retail consumer sectors. MontAmoré is one of those American originals developed here at the plant. West Main also continues to serve as the scaling pilot facility as we develop new cheese types and applications.

Has the company modified its processing plant(s) lately? One of the great things about cheesemaking is that we must continually adapt to and welcome change. Milk changes seasonally, so we are constantly adjusting to those variations in composition, which requires us to remain nimble while still delivering a highly consistent product day in and day out. Over the past three years, we have added another block forming tower, increasing capacity from two towers to three. We have also implemented advanced real-time analytical equipment to automate milk standardization for cheesemaking. Most recently, we replaced our three stirred curd finishing tables, creating tighter process control while also improving ergonomics and overall safety for our team members involved in stirred curd cheesemaking.

What actions has the company undertaken to aid farmers during this time of sluggish milk prices? For generations, Sartori has partnered with family farms, offering a dependable home for their milk and a consistent pay structure that helps support the success and sustainability of family farming operations.

How close is the plant to full capacity? Our plant is not yet at full demand capacity; however, we operate at production capacity. We also have operational levers we can pull, including producing additional Parmesan for formulation use at our converting facility. We are fortunate to have strong partnerships with our family farms, where the milk shed is structured to provide flexibility within the cheesemaking process while continuing to supply fresh, high-quality milk. To support continued growth, we have incorporated ultrafiltration, which utilizes additional milk to concentrate milk solids. This allows us to increase cheese production without expanding the physical space or footprint of the plant.

How has the company continued to adapt in recent years? Organizationally, we have adapted to market feedback and strengthened our partnerships with customers. Expanding into the snacking category with our “Bites” — along with our dips and spreads — has created greater versatility and expanded our market reach. We recognize how the workforce fits into what has historically been a very labor-intensive dairy and cheesemaking industry. In response, we have added support resources across the organization, increased staffing at our plants and taken a renewed look at our core values and how we actively put them into practice every day. From a company perspective, bringing Crescent City on board has expanded our vertical integration capabilities, allowing us to capture the full value of milk solids through the production of cheese, butter, WPC and lactose powder. At our Antigo facility, we implemented an automation project designed to move 20-pound wheels more efficiently through the process from tables, hooping, pressing, acidification and brining. This state-of-the-art system better utilizes our team members’ talents by increasing engagement not only in the cheesemaking process itself, but also in the technical knowledge and automation systems that will shape the future of the industry. As previously mentioned, both my creamery and our Antigo facility have implemented ultrafiltration technology. This allows us to preserve the history and integrity of the original cheesemaking process while increasing cheese production by approximately 15%–25%, depending on product mix, sales and customer demand. Sartori maintains strong ties within the communities we serve. Being able to produce cheese in residential communities such as Plymouth, Antigo and Crescent City is exceptional, and we take pride in being actively involved in what makes these towns such great places to live and work.

What consumer-ready goods are produced, and what is a recent addition that you added? Following the success of its MontAmoré Cheddar and Italian Herb Cheddar Bites, Sartori’s master cheesemakers have struck the perfect culinary balance with this newest creation. The Jalapeño Ranch variety expertly layers cool, creamy ranch herbs with a bright, mild jalapeño finish. The result is an approachable, sophisticated heat that elevates rather than overpowers Sartori’s signature smooth, premium cheddar.

Why is the dairy industry important to you? The dairy industry is important to me because of the history and culture surrounding it, especially here in Wisconsin. Before joining Sartori, I was building swimming pools in Florida. I never imagined myself becoming a cheesemaker. However, when I came on board in 2005, I was exposed to the culture, traditions and pride that define the dairy industry. The dairy farmers are truly the heartbeat of this state. Seeing the level of care, time and commitment they dedicate to maintaining top-tier dairies was transformative for me. I am grateful for the opportunity to take the milk they work so hard to produce and strive to make the best cheese in the world with it. My grandfather was both a dairy farmer and cheesemaker in Harris in Michigan’s Upper Peninsula. For the son of Irish immigrants, farming and cheesemaking were not necessarily typical paths, especially in an area where farmland was not readily available among the forests of the U.P. While farming and cheesemaking skipped a generation from 1963 to 2005, I am proud to once again be part of my family’s legacy, the legacy of the great state of Wisconsin and the legacy of Sartori.

Joe Widmer Sr.

President and master cheesemaker

Widmer’s Cheese Cellars, Theresa, Wisconsin

Over 50 years of experience

Tell our readers about the processing plant where you work. Widmer’s Cheese Cellars is a smaller cheese factory that has been in business since 1922. My grandfather was an immigrant from Switzerland who came to the U.S. in 1905. He first made cheese as an apprentice before buying the plant in 1922. We’re pretty authentic and known for making cheese the authentic way, such as using the same bricks that my grandpa used to make our brick cheese. You can walk right into our plant and watch us make cheese from our storefront, which is good for education and tours. Our recipes never change; otherwise, you start to lose tradition.

Has the company modified its processing plant(s) lately? Not for the most part. We had to buy equipment, such as cream tanks, holding tanks for milk and a new separator. Rather than expanding, we started reusing the same vats so we can make extra cheese to do more with what we currently have.

What actions has the company undertaken to aid farmers during this time of sluggish milk prices? A lot of processors didn’t keep premiums, but we kept our premiums. The premiums pay extra money for protein and a low somatic cell count. There is also an SCC payout that pays out extra for having a low cell count. Premiums are important both for the farmer and for us to receive quality milk. You have to have good milk to make good cheese. We’re real strict about that; they have to maintain a low SCC.

How close is the plant to full capacity? We are currently at full capacity. We are located on a corner in town and are landlocked here.

How has the company continued to adapt in recent years? It can get pretty tough for smaller guys like us because of all the documentation and cost involved in adhering to U.S. Food and Drug Administration requirements. They went way beyond what they needed to, and it’s a struggle. Fortunately, my son and a couple employees have taken on this task for our company.

What consumer-ready goods are produced, and what is a recent addition? We started with brick and cheddar cheeses in 1922. We also make Colby cheese. We created a new cheddar with Alpine cultures, which is called Matterhorn. My son started making Butterkase four years ago, and it’s won a couple of awards. The first time we put our Matterhorn Alpine Cheddar in a U.S. competition, it earned a blue ribbon out of 40 American cheddars. Butterkase is starting to move really well and is available in three flavors: plain, smoked and chives. In 2020, we started making cold pack cheese spreads. We added brick, cranberry and Matterhorn spread flavors this year, and they have all won awards.

Why is the dairy industry important to you? The dairy industry is a big part of Wisconsin. I grew up in it, and it’s part of my life. My grandfather raised my father and uncle above our cheese factory; my mom and dad raised me and my six brothers and sisters up there; my wife and I raised our kids above the plant until 1998; and now, the fourth generation — my son — is living up there. We’ve been very close to cows and milk here our whole life. We’re proud of Wisconsin’s dairy industry and all the great products they come out with. They are a big part of the economy in Wisconsin, too.

Emily Bialkowski

Sales and marketing manager

Westby Cooperative Creamery

Seven years experience

Tell our readers about the processing plant where you work. Westby Cooperative Creamery operates a manufacturing facility in Westby, Wisconsin. Founded in 1903, the farmer-owned cooperative is the only cottage cheese manufacturer in Wisconsin. The plant specializes in cultured dairy products, including cottage cheese, sour cream and other cultured dairy foods. The facility serves as an important market outlet for member farmers while producing award-winning dairy products for customers throughout the world.

Has the company modified its processing plant(s) lately? The creamery recently announced a $14.1 million modernization project, which includes a new food-grade room, four enclosed cottage cheese vats, two 10,000-gallon cream tanks, a new 30,000-gallon milk silo and upgraded refrigeration, sanitation and auxiliary equipment. The expansion is expected to be completed in fall 2026 and increase cottage cheese capacity by 7 million pounds.

What actions has the company undertaken to aid farmers during this time of sluggish milk prices? As a farmer-owned cooperative, Westby Cooperative Creamery focuses on providing a stable and dependable market for its members’ milk. The modernization project is designed to increase processing capacity, meet growing consumer demand for cottage cheese and ensure long-term stability for member-owners. By investing in modernization and expanding sales opportunities, the cooperative helps maintain a reliable outlet for farmers’ milk production.

How close is the plant to full capacity? The creamery’s cottage cheese capacity is currently sold out. This means customers receive an allocation of product, as opposed to their full order. In this light, the modernization project is a critical step in meeting demand.

How has the company continued to adapt in recent years? Westby Cooperative Creamery has adapted by investing in modernization, automation and food-safety improvements while responding to changing consumer preferences. The company is transitioning from open-vat cottage cheese production to enclosed systems that improve consistency, food safety, efficiency and sustainability. The creamery is also responding to increased demand for high-protein, clean-label dairy products.

What consumer-ready goods are produced, and what is a recent addition? The creamery produces cottage cheese, sour cream and sour cream-based dips, along with bulk low-fat yogurt. While the expansion does not introduce an entirely new product line, it significantly expands the company’s ability to produce cottage cheese, one of its flagship products, to meet rapidly growing consumer demand.

Why is the dairy industry important to you? The dairy industry is important to me because it supports family farms, rural communities and the production of nutritious foods. As a farmer-owned cooperative, Westby Cooperative Creamery exists to create opportunities for dairy farmers, employees and the community while providing high-quality dairy products. Continued investment in dairy processing helps ensure a strong future for both farmers and consumers.