Davisco to add cheese production capabilities
November 9, 2010
by Eric Schroeder
LE SUEUR, MINN. — Jerome Cheese Co., a division of Davisco Foods International, Inc., announced it is adding the capability to produce Pasta Filata Mozzarella at its production factory in Jerome, Idaho. The 320,000-square-foot manufacturing facility currently produces 520,000 lbs of American type cheese per day, but soon it will have the capability to produce Pasta Filata Mozzarella.
“Our focus is to provide solutions for our West coast customers by supplying mozzarella from the Idaho location,” said Troy Ammann, director of cheese operations for Davisco Foods. “We’ve positioned ourselves to add the mozzarella production in Jerome after realizing the overwhelming demand from these customers. Not only will we better serve our customers in the western U.S. but the Idaho location will provide better access to our international customers that we ship to from western ports. We have the milk from our Dairymen, the technical support internally and we expect to create up to 20 new jobs as a result of the expansion.”
Davisco expects the addition to be commissioned and operational early next summer.
Davisco Foods International, Inc. is a family-owned, international cheese and food ingredient company that operates five dairy processing plants (cheese, whey and other dairy-based food ingredients) in South Dakota, Minnesota and Idaho. Davisco produces more than 370 million lbs of cheese annually and is one of the largest suppliers of cheese to Kraft Foods Inc. The company also is a leader in whey protein isolate research, producing more than 10 million lbs of whey protein isolates annually. Davisco accounts for 65% of whey protein isolates sold worldwide.