Post Messenger Recorder -

Have you noticed the industrial-scale construction development at Wisconsin Cheese Group’s northside facility in Monticello? The multi-year project is upgrading the formerly family-operated Swiss Heritage Cheese factory into a state-of-the art dairy food processing plant. Eventually, the cheesemakers will employ fifty to sixty employees and increase production of “soft” cheeses.

The site plan calls for creation of an access road just north of the building to accommodate semi-truck traffic and alleviate many present street and parking issues.

A recent tour of the plant with operations manager Don Penniston showcased his company’s efforts to bring the enterprise into the 21st century. While past performance relied heavily on the hands-on manipulation of milk, ingredients, cleaning processes, and effluent; digitally monitoring and some robotically controlled systems are being incorporated to arrive safe and smooth product handling.

Wisconsin Cheese Group (WCG), a wholly owned subsidiary of Huff Hispanic Food Holdings, LLC, acquired the Monticello cheese factory in 2018. With an eye toward the future, WCG will capture a significant market share of “soft” cheeses, especially brands commonly sold to Mexican Americans and a growing Hispanic population. National sales to retail giants like Walmart and Costco, among others, will insure substantial returns on WCG’s investment.

Millions of gallons of grade A milk, produced locally from Wisconsin farmers and milking facilities, are constantly monitored throughout the cheesemaking process, from the delivery tankers to the packaged cheese reefer trucks and waste haulers.

Digital sensing of every motor, pump, pipeline, and apparatus insures accurate and economic use of milk, ingredients, and cleaning processes. Product volumes and temperatures are scanned and seen at each station screen as well as at a centralized location. Gone are the days of inaccurate and uneconomic measuring and testing that used to hamper production and waste time.

“There is definitely more control of both employees and product,” Penniston said. “We can now measure to a tenth of a degree and on ounce of milk the whole process,” he added.

The Village of Monticello, in a working agreement with WCG, stands to benefit economically and, more importantly, environmentally with the improved facility. Increased tax revenue, water usage, and wastewater treatment by WCG will help stabilize Monticello residents’ overall tax levy, as well as help keep water and sewer rates at an affordable level.

Of note, there will be safer traffic along E. Coates Avenue and containment of waste spillage that has damaged Monticello’s groundwater in the past.

WCG and Monticello are striving to work toward a strong good neighbor policy. The relationship is a win-win because the cheesemakers also need clean water, safe street traffic, adequate waste handling, and a positive image in the community.

If you want to learn more, ask for a plant tour, rely on your village board for information, and get acquainted with both WCG’s staff and the Village of Monticello staff.

Submitted by Bob LaBarre