RUDOLPH, WI – Wisconsin Department of Agriculture, Trade and Consumer Protection (DATCP) Secretary Randy Romanski joined Dairy State Cheese and Wisconsin Cheese Makers Association (WCMA) leaders today to celebrate the company’s $150 million modernization project and recognize the important role dairy processing plays in Wisconsin’s economy.
The multi-year investment transformed Dairy State Cheese’s Rudolph facility through upgrades to production and packaging operations, as well as a $21 million investment in wastewater treatment infrastructure. The project strengthens the company’s ability to serve customers, support dairy farm families, and grow in Wisconsin for years to come.
“Dairy processing is a cornerstone of Wisconsin’s agricultural economy, and investments like this help ensure our dairy industry remains strong and competitive,” said DATCP Secretary Randy Romanski. “Dairy State Cheese’s commitment to modernizing its operations demonstrates confidence in Wisconsin’s dairy farmers, workforce, and business climate. During June Dairy Month, it is especially fitting to recognize investments that support the future of America’s Dairyland.”
The project was completed over three years and included eight 55,000-pound cheese vats; six high-capacity 40-pound cheese block formers; two new whey separators and clarifiers; a UV water purification system; and more.
Today, Dairy State Cheese supports milk markets for 120 dairy farms and produces hard Italian cheeses, including Parmesan, Asiago and Romano, as well as dry whey protein concentrate for retail and foodservice customers. The plant also produces a large amount of sweet cream that is shipped daily to a local butter production facility.
The wastewater treatment improvements are expected to come partially online in July and be fully operational in October. These improvements include a UV water purification system to facilitate water reuse in the facility, as well as a greensand water filtration system to efficiently remove contaminants and improve water quality.
“We have been proud to invest nearly $150 million in our Rudolph facility because we believe in the future of Wisconsin dairy,” said John Zirbel, Chief Operating Officer of External Manufacturing for Cheese Merchants. “These improvements strengthen our operations, support our employees, enhance our environmental performance, and position us to continue serving customers and dairy farm families for decades to come. Milk doesn’t stop, and neither does our commitment to this community.”
Wisconsin’s dairy industry generates more than $52.8 billion in annual economic activity and supports more than 120,000 jobs statewide. Wisconsin farmers produce more than 32 billion pounds of milk annually, accounting for nearly 14 percent of U.S. milk production. The state also leads the nation in cheese production, crafting more than 3.4 billion pounds of cheese each year.
Home to approximately 5,300 licensed dairy herds and 1.2 million dairy cows, Wisconsin’s dairy sector includes nearly 1,200 licensed cheesemakers producing more than 600 varieties, styles, and types of cheese. Every gallon of milk contributes approximately $14.25 to Wisconsin’s economy, while every pound of cheese generates an estimated $16.57 in economic activity.
“Dairy State Cheese’s modernization project reflects the continued strength and resilience of Wisconsin’s dairy processing industry,” said John Umhoefer, Executive Director of the Wisconsin Cheese Makers Association. “Investments in modern facilities create opportunities throughout the dairy supply chain, from farm families and plant employees to customers and consumers. This project demonstrates how Wisconsin dairy businesses continue to innovate while building for the future.”
