Future of Cheese Processing

Masters Gallery Foods builds the cheese processing plant of the future with a green design and high-tech equipment.

Masters Gallery Foods Opened Its Oostburg Cheese Processing Plant In June 2018

Masters Gallery Foods might be the largest national cheese supplier you’ve never heard of. It produces millions of pounds of cheese—from aged cheddars and fresh jacks to soft and hard Italians—for nationally recognized brands, as well as food service and industrial partners. 

The cheese manufacturer, headquartered in Plymouth, Wisconsin, has one of the largest privately held inventories in the nation, processing, aging and handling a wide mix of products. For example, major regional and national brand retailers and restaurants can get 8-ounce and 2-pound shredded cheese packages, while industrial companies can order 640-pound blocks of aged Monterey Jack and foodservice industry customers can specify 5- to 10-pound units in shredded, diced and cubed variations.

Founded in 1974 by Leonard “Butch” Gentine, Jr., Masters Gallery Foods doubled in size in 2000 and then doubled again by 2009. Today, the company employs more than 700 people and is expecting even more growth as demand for its cheese continues upward. To keep pace, the company first added 240,000 square feet to its flagship Plymouth facility in 2012, then built another warehouse as part of its new production facility in nearby Oostburg, Wisconsin. Opened in June 2018, the facility currently has 175,000 square feet of floor space and 80 of the 360 lockers for employees are currently being utilized. The facility can be expanded up to 400,000 square feet and is ready for the workforce to grow.

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