About Davisco's Lake Norden Cheese Company

Saleable Products:

• Cheese
  • American types such as Cheddar, Monterey Jack, Colby and reduced fat varieties of those types.
    • Packaged in 40lb blocks.
  • Soft Italian types such as Mozzarella and Provolone
  • Packaged in 6lb, 10lb, and 20lb blocks.
• Fractionated Whey Products
• Lactose
• Sweet Cream
• Whey Cream
• Condensed Whey
• Water

Everyday at Lake Norden Cheese:

• 60+ truckloads of raw milk received
• 7+ truckloads of cheese shipped
• 4 + truckloads of lactose and protein powders are shipped all over U.S. and overseas.
• An average of 1 load of cream shipped to butter and ice cream plants across the United States.
• Over 225,000 gal. (about 1,900,000 lbs.) of useable water is produced.
• 3,000,000 lbs. of milk is processed into 300,000 lbs. of cheese.

Milk:

• 3,000,000 lbs. of milk is received daily.
• Average dairy milks 350 cows.
• Largest milk producer milks over 6,000 cows
• Milk is currently received from 4 state region (SD, MN, IA, NE)

Milk Receiving:

• 4 bays unload at a rate of 11,000 lbs. per minute.
• 4 seventy thousand gal. silos hold 2,500,000 lbs. of milk.
• 4 thirty thousand gal. silos for storage of condensed skim and sweet cream.
• A twenty thousand gal. whey cream silo for storage of whey cream.

Cheese Processing:

• Pasteurizer processes 120,000 lbs. of raw milk per hour.
• 6 horizontal cheese vats have the capacity of 62,000 lbs. of milk each.
• 4 enclosed finishing vats able to process 16,000 pounds of cheese an hour
• 1 cooker stretcher
• 2 rotary molder chillers
• 17 cage brine pit for pasta filata mozzarella process
• 5 Stoelting Block Forming Towers
• PLCs control variables such as pump speed, flow rates, volume, cook time, cook temp, and cultures.

Whey Processing:

• Everyday approximately 2,800,000 lbs of liquid whey is converted into various whey proteins, lactose and potable water. The water extracted from the whey is used internally for temperature control and cleaning.
• In spring of 07 another lactose dryer was installed doubling the throughput of lactose solids
• In Spring of 2008 Lake Norden Cheese Company will complete the expansion of the dry ingredients warehouse which will double the storage capacity

State of the Art:

• 47 PLCs control virtually the entire plant, all capable of communication between each other.
• Automatic reporting is done daily to monitor the efficiency of the plant.
• All products are run through a state of the art lab to check in process numbers so operators can make adjustments as necessary.
• All circuits are washed once a day and turn around time is just over 3 hours.
• 180 employees are responsible for receiving, processing, packaging, maintaining, and analyzing products.
  

Driving Directions

From Minneapolis:
(MapQuest map/directions)
Estimated Travel Time: 6 hours, 20 minutes
Approximate Distance: 250 miles

• Take Highways 212 or 7 West
• If Hwy 7 is taken, it will merge with 212 at Montevideo
• Take 212 west to Watertown, South Dakota
• Take 81 South about 22 miles
• Take 28 West to Lake Norden, about 4 miles
• Turn off of 28 onto Dakota Street (2nd left into Lake Norden)
• Follow Dakota Street until the stop sign
• Go straight through the intersection, office is on the left.

From Le Sueur, about 200 miles:

• Take 169 north to 19
• Take 19 west to 271 north (271 is about 25 miles west of Marshall)
• 271 runs through Hendricks, turns west and becomes 28 west on the South Dakota side of the border
• Continue on 28 west to Lake Norden
• Turn off of 28 onto Dakota Street (2nd left into Lake Norden)
• Follow Dakota Street until the stop sign
• Go straight through the intersection, office is on the left.
• There are four flags and a company sign in front of the office.

Contact Information

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

Toll Free: 1-800-757-7611 site map | contact us | LEGAL NOTICES/DISCLAIMER