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Jerome Cheese Company
A Division of Davisco Foods International, Inc.
Magic Valley Maid Fine Dairy Products
47 West 100 South
Jerome, Idaho 83338-0485
phone: 208-324-8806
Fax: 208-324-8892

About Jerome Cheese Cheese Company

Saleable Products:

• Cheese
  • American types such as Cheddar, Monterey Jack, Colby and reduced fat varieties of those types
    • Packaged in 40lb blocks, 500lb barrels, and 640lb blocks
• Premium Deproteinized Whey
• BiPRO^® - Whey Protein Isolate
• Alpha-lactalbumim
• Beta-lactoglobulin
• Glycomacropeptide (GMP)
• Fractionated Whey Products
• Sweet Cream
• Whey Cream
• Condensed Whey
• Water

• 90+ truckloads of raw milk received
• 15+ truckloads of cheese shipped
• 7+ truckloads of whey powder shipped all over U.S. and overseas.
• An average of 3 loads of cream shipped to butter and ice cream plants across the United States.
• Over 400,000 gal. (about 3,400,000 lbs.) of useable water is produced.
• 5,200,000 lbs. of milk is processed into 520,000 lbs. of cheese.

• 6,500,000 lbs. of milk received daily from 85 dairies.
• Average dairy milks 950 cows.
• Largest milk producer milks over 8,000 cows.
• Top 10 Jerome cheese milk producers provide over 50 million lbs. of milk.
• All Producers are located within 50 miles of the plant.

• 4 bays unload at a rate of 11,000 lbs. per minute.
• 8 sixty thousand gal. silos hold 4,000,000 lbs. of milk.
• 3 twenty thousand gal. silos for cream storage when producing fat-free cheese.
• A seven thousand gal. silo for storage of whey cream.

Cheese Processing:

• Pasteurizer processes 265,000 lbs. of raw milk per hour.
• 13 horizontal cheese vats have the capacity of 55,000 lbs. of milk each.
• 1 Scherping DMM Belt and Salting belt able to process 31,000 pounds of cheese an hour
• 12 Wicanton Block Forming Towers
• PLCs control variables such as pump speed, flow rates, cook time, cook temp, and cultures.
• Satellite lab analyzes cheese in process so operators can adjust cheese make if necessary.

• November of 1997, Jerome Cheese Company completed expanding its present facility by over 67,000 sq. ft. to include the ability to process Whey Protein Isolate, BiPRO®, a patented Davisco Foods specialty product. We are now able to process Alpha-lactalbumin and Beta-lactoglobulin. The expansion also tripled the warehousing capacity of the plant.

• 46 PLCs control virtually the entire plant, all capable of communication between each other.
• All circuits are washed once a day and turnaround time is just under 4 hours.
• 250 employees are responsible for receiving, processing, packaging, maintaining, and analyzing products.

Driving Directions

From Boise Airport:
(MapQuest map/directions )

• Take South Owyee Street heading Northwest.
• Turn right onto West Wright Street.
• Turn left onto South Vista Avenue.
• Merge onto I-84 E toward Mountain Home.
• Take the ID-25 exit- Exit 165- toward Jerome.
• Turn left onto ID-25 / Appleton Road / West Road. Continue to follow ID-25.
• Turn right onto S 100 W.
• Turn slight left onto W Frontage Road N.
• Turn left onto West 100 South.

Contact Information

For more information on Davisco Cheese, please contact:
Jon.Davis@DaviscoFoods.com or Troy.Ammann@DaviscoFoods.com
Phone: 208-324-8806