“We are pleased with the performance of the new vats and the new space,” says AMPI Vice President of Technical Services Wayne Jorgenson. “This investment makes it possible for a talented team to make even more sought-after AMPI cheese.”
The improved cheese-making technology will increase the amount of cheese made from every pound of milk processed. The varieties of cheese produced will grow to include Monterrey Jack, Colby and Marble Jack.
DSC crews are now working on a 2,200 SF addition and remodel to their whey processing and storage area. With the extra cheese they are producing, they needed additional storage for their whey product. This portion is expected to wrap up in March. The project is design-build with WWA Architecture + Planning.
Once completed, the plant’s processing capacity will more than double, and daily cheese production will tally about 300,000 pounds.
AMPI is headquartered in New Ulm, Minn., and owned by dairy farm families from Wisconsin, Minnesota, Iowa, Nebraska, South Dakota and North Dakota. In 2016, AMPI members marketed 5.5 billion pounds of milk, resulting in $1.6 billion in sales.
AMPI owns 10 Midwest-based manufacturing plants where about 10 percent of the nation’s American-type cheese, butter and dried whey is produced. The cooperative’s award-winning cheese, butter and powdered dairy products are marketed to foodservice, retail and food ingredient customers.