Hilmar Cheese Co., and its subsidiary, Hilmar Ingredients, announced the Phase II expansion project of its Dalhart, Texas, facility. The company has been producing cheese and whey products in Texas for less than one year.

“The facility is very successful and operating ahead of plan,” explained John Jeter, Hilmar CEO and president. “Our customers are pleased with our products and demand remains strong.”

Designed for efficiency, the new operation has grown each month. “We are proud of the quality and consistency from this new facility,” said David Ahlem, Dalhart site manager. “Our employees have worked very hard to make sure production runs smoothly.”

Dalhart is centrally located in a region that has experienced significant dairy growth. Farm expansion continues with several new projects scheduled to break ground during the next year. “The decision to begin Phase II is a timely addition to cheese and whey capacity,” Jeter said. “The global market is looking for innovative value-added dairy products.”

Committed to continuous improvement and innovation, Hilmar Cheese Co. is recognized worldwide as a leader in dairy products manufacturing. The privately owned company was established in 1984 by 12 local dairy farm families in Hilmar, Calif. Since its inception, Hilmar has been dedicated to processing high-quality cheese and whey products. It currently produces a variety of cheese including cheddar, Monterey jack, pepper jack, colby and colby jack. The whey is processed into whey protein concentrate, which is used as an ingredient in many foods including nutritional beverages and food bars; and into lactose, which is marketed internationally as an ingredient in confections and infant formula.