Processing / Operations

Wisconsin cheesemaker builds storage addition to aid its retail sales efforts

Burnett Dairy Cooperative built a 25,000-square-foot cold and dry storage addition to help it serve its growing retail customer base.

December 24, 2012

By Tony Manos

Burnett Dairy Cooperative, maker of Fancy Brand Cheese, expanded its cheese-production facility in Grantsburg, Wis. The project is a 25,000-square-foot cold and dry storage addition that will provide better storage for aging the company’s cheese and delivering it to the retail market.

Located near the pristine St. Croix National Scenic Riverway 80 miles northeast of Minneapolis, Grantsburg has an air of small-town charm that perfectly matches Burnett’s friendly, wholesome approach to cheesemaking. The company has been producing high-quality dairy at the same location since 1896. The original brick building is still there, but the facility has grown over time. Today, Burnett has a national client list founded on the consistent high quality of its products.
Commitment to maintaining that tradition is a priority for General Manager Earl Wilson, who said, “We do truly believe that what is in the package is about as good and flavorful as you can find.”

The cooperative receives milk from partner dairies stretching over a five-county area. These hands-on family farms, combined with Burnett Dairy’s Ag product/Service Division, guarantee the quality of the milk.

Over the years Burnett has resisted industry trends that might have improved margins but would have cut corners in cheese flavor and quality. The company’s diligence has paid off. In the U.S. Cheesemaker Championship competition, Burnett won Best of Class for its Mozzarella String and Mild Cheddar cheeses. In addition, Mozzarella String, Smoked String and Aged Provolone cheeses each received second place awards, and another Aged Provolone won a third place in its category. The achievements matter: the U.S. Cheesemaker Championship competition fields more than 2,000 entries from around the world.

As Burnett’s foodservice and retail market continued to expand, the need for increased storage capacity had become ever more urgent. Over time the company’s existing dry storage gradually became outdated and too small for the company’s needs. The objective with the new storage space was twofold: expand volume and support growth in retail sales and service along with the existing foodservice line. Currently, retail sales are a small part of the company’s total sales, and Burnett sees solid growth potential in the segment. But servicing the retail market would require the company to carry more inventory than for the foodservice line. The solution was the new facility.

Did you enjoy this article? Click here to subscribe to Dairy Foods Magazine. 
You must login or register in order to post a comment.



Image Galleries

Velvet Ice Cream Co., Utica, Ohio

Velvet Ice Cream built its reputation on making premium products that adhere to the standard of identity for ice cream. Its lines consist of premium, all natural, churned (low-fat), no sugar added, novelties, sherbet (in cups and in push-up tubes) and a controlled ice cream brand for grocery store customers.


This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!

1/26/15 8:15 am EST

President's Address --2020 Vision

They say hindsight is 20/20, but IDFA President and CEO Connie Tipton is turning that old adage on its head. She plans to look forward to the next five years with a focused vision on important changes ahead for the dairy industry. In her address Tipton will challenge industry leaders to be willing to shake things up. She will unveil plans to ramp up IDFA activities during the run up to 2020.

Dairy Foods Magazine

df december 2014

2014 December

Dannon is our Processor of the Year, plus much more!

Table Of Contents Subscribe

Santa's treats

Which dairy food are you most likely to leave out for Santa Claus?
View Results Poll Archive


Tharp & Young on Ice Cream: An Encyclopedic Guide to Ice Cream Science and Technology

An at once an all-inclusive guide to the meaning of hundreds of technical terms and ideas needed for ice cream manufacturing, as well as a practical introduction to the ingredients, freezing methods, flavoring, and packaging of ice cream, sherbet, sorbet, gelato, frozen yogurts, novelties and many other kinds of frozen desserts.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications, Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.


Facebook logo 40px 2-12-13 Twitter logo 40px 2-12-13  YouTube logo 40px 2-12-13  LinkedIn logo 40px 2-12-13google plus

Dairy Foods Buyers Guide

cover df july 2013Resource for buyers in the dairy processing industry to find information on the leading suppliers and manufacturers.

Find Ingredients, Equipment, Distribution, R&D and More.

Start Your Search Today.