This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Home » Inside Litehouse plant: How blue cheese gets dressed in Idaho
Inside Litehouse plant: How blue cheese gets dressed in Idaho
Litehouse makes award-winning blue cheese and buttermilk at separate plants in Sandpoint, Idaho, then combines them at a third to make its best-selling refrigerated salad dressings.
Ed Hawkins invented a blue cheese buttermilk salad dressing that he served in his steakhouse. When customers asked if they could buy a bottle to take home, he knew it was a hit. Ed’s sons started a business to make and bottle the dressing. Later, they decided they also needed to make the blue cheese itself, rather than buying it from a supplier.
That, in a nutshell, is the story of Litehouse Inc., an award-winning maker of blue-veined cheeses and a leader in the refrigerated salad dressings category. Based in Sandpoint, Idaho, where it has three manufacturing facilities, Litehouse also has plants in Hurricane, Utah, and Lowell, Mich.