Where To Buy Mullins Cheese
MOSINEE - When Mullins Cheese informed eight dairy producers displaced by Grassland Dairy that the cheese manufacturer would take their milk, some of them emotionally broke down standing in their milk house.
where to buy mullins cheese
Mullins Cheese, the largest family-owned and operated cheese manufacturer in Wisconsin, added eight dairy producers in the Princeton, Markesan and Portage area who received notice from Grassland on April 1 that Grassland would not take their milk starting May 1.
Mullins Cheese buys from 700 farms in 23 counties. With two plants in central Wisconsin and a new plant built last year, Mullins said they are "running full," but the farms were located in an area where a hauler had extra room to handle the milk. The eight farms would add about an extra 100,000 pounds a day for Mullins Cheese.
"It's just tough all the way around," Costello added. "I can't imagine getting a letter saying that I have less than 30 days to find a new market just because of where I live - not because of the quality of milk that I produce or anything that I have any control over."
Maple Leaf Cheese Co-op completed an expansion in 2010, including a larger, more diversified make area, a new brine room and ability to make pre-press style cheeses. The addition includes 2,000 square feet of make area and a new pit brine system. The expansion incorporates numerous energy savings concepts including pre-warming milk using heat from a high efficiency boiler. Energy savings in daily ice production allows for additional ice capacity to cool brine water and whey from cheesemaking.
Decatur Dairy is nearly doubling its footprint with an 8,500-square-foot plant expansion to encompass a new milk intake, cheese brining room, dry storage and packaging space and a new retail store. The expansion will allow the Green County co-op to expand production to better serve cheese customers.
Wisconsin Dairy State Cheese built a new three-bay intake and lab facilities in 2010 at its natural American styles cheese facility in Rudolph, Wis. The plant also is installing a new, automated 640-block filling and handling system.
Swiss Valley Farms and Emmi-Roth Käse USA announced a joint venture (White Hill Cheese Co.,) that will revive the 24,000-square-foot cheese manufacturing plant in Shullsburg, Wis. White Hill Cheese will focus on production of Baby Swiss, No-Salt-Added Swiss and other varieties and the 50,0000-square-foot cold storage warehouse on site also will allow for additional storage capacity of these cheeses. Capital improvements at the site are underway, and cheese production is expected to begin in February 2011.
Baker Cheese recently completed a major addition, 17,000 square feet of new production space including a new cheese make room, cheese brining room and packaging addition. The renovation includes new make vats and additional packaging lines. Baker leadership said the addition will increase daily production capacity with the intent of growing their signature String cheese business.
Trega Foods has boosted production capacity 15 percent at its cheese facility in Little Chute, Wis., with the addition of new cooler capacity and additional production space. The 6,000-square-foot addition was completed in August 2010.
Saputo Cheese USA invested $160 million dollars in the Wisconsin dairy industry with its purchase of Alto Dairy cooperative in April of 2008. The Montreal-based cheesemaker followed up with increased cheese manufacturing capacity and whey and permeate processing capabilities at the Alto sites. In 2010, Saputo is executing a capital improvement plan at its nine dairy manufacturing facilities in Wisconsin which focuses on investments in employee environment, product safety and quality, sustainability and operating efficiency.
Park Cheese will double the footprint of its cheese cutting and processing center in Fond du Lac, Wis., in upcoming months. The 16,000-square-foot addition will allow the company to expand production, consolidate cheese curing and secure compliance with select global food safety programs.
As you pull onto the sprawling Mullins Cheese property it is easy to be overwhelmed by all of the activity and shear magnitude of the compound. Mullins is the largest family owned cheese factory in Wisconsin and they produce an astonishing 500,000 pounds of cheese every day. There are giant silos, huge warehouses and trucks delivering farm fresh milk from any one of 900 dairy farms for processing, but you will be looking to follow signs for the retail store. Once inside you can sample a dozen or so different cheeses while looking at recipes and reading about their operation. Additionally, they have any number of cheese related goods for sale. Luckily, you can also order hot food such as deep fried cheese curds for the bargain price of $4.25.
There are no frills with the display of the curds as the heaping pile is served in a paper boat, evoking pleasant thoughts of summertime activities, with your choice of ranch or marinara. The delicious white cheddar is covered in a lovely light brown batter that provides a grease free grip and allows the cheese to do the heavy lifting. They are uniform in shape but, much to my amusement, a few of the chunks were extra large and contained a seemingly impossible amount of cheese.
Mullins Cheese is the largest family-owned and operated cheese factory in Wisconsin. As the family has grown, so has the operation. In addition to the original Knowlton facility, there is a second facility in the Marshfield area. Both plants are continually updated with the latest technology to make them more efficient. We supply premium quality cheese to our customers throughout the United States.
These new cheese-sourced spirits, named TenHead, are the result of combining two passions: distilling and cheese making. According to WSAU, the two owners, Luke and Heather Mullins, have respective experience and passions in each profession.
A statement issued by Great Lakes Cheese indicates that officials have advised Mullins Cheese of Wisconsin, a company from which it purchases cheese products, that they will not accept any cheese made with milk from Andrus Dairy, the offending operation.
Over the 100+ years it was in place, the statue was climbed by jubilant students from the local university, defaced with caustic substances, had cheese stuffed in its nose, had its thumb sawn off (later recovered and re-attached), and decorated for holidays as everything from a choir boy in white-face to an angel. None of these acts have had anything to do with the president himself. The statue was a talisman; a mountain; a meeting place. It functioned not as a symbol of white oppression of the native Wiyot, nor the imperialist tendencies of the president himself, but simply as a mascot. Yet, the robust conversations in the community, taken slowly and methodically, helped all sides to see each other, and led to a previously improbable act of neighboring Eureka, returning Wiyot land, stolen in 1860 after a brutal massacre.
Heat chicken and hot pepper sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.
Mix cream cheese and Cheddar cheese together in a bowl until evenly blended. Fill each jalapeño half with cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon. Arrange bacon-wrapped peppers on the prepared baking sheet. 041b061a72