Nashville, Tenn., is known as “Music City.” But another Nashville — one situated in the state of Michigan — could be referred to as “Ice Cream City.” After all, Moo-Ville Creamery produces 60 flavors of the cold, creamy treat in this tiny village of just over 1,600 residents. Opened in 2005 by the Westendorp family — who also operate WestVale-View Dairy in Nashville — the 10,000-square-foot plant can produce 400 gallons per hour of high-butterfat, super-premium hard ice cream, as well as soft-serve mix.

Tucked into a residential neighborhood in the small village of Theresa, Wis., Widmer’s Cheese Cellars’ combined headquarters and cheesemaking facility bears little resemblance to an industrial operation from the outside. In fact, the building looks much like an oversized version of the quaint old homes surrounding it. But looks can be deceiving. Inside, skilled cheesemakers produce about 2,000 pounds a day of cheese in a 19,000-square-foot processing facility — combining old-world techniques with modern technology.

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!

Rutter’s Dairy, which produces fluid milk along with some juice and tea products at its York, Pa.-based plant. Not only does the company work with local farmers to ensure the quality of its milk source, but it also controls the product after it leaves its facility by operating its own truck fleet.

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!

The first thing most visitors see as they draw near to the fresh cheese plant operated by Crave Brothers Farmstead Cheese LLC is a colorful, hand-painted 52-square-foot mural depicting the unique farm-to-consumer journey of the family-run company’s products.

This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine.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!

The 175,000-square-foot facility boasts 103 employees, most of whom are dedicated to production, warehouse and shipping, or engineering and maintenance. Production takes place six days a week across two eight-hour processing shifts; a third shift is dedicated to cleanup and HTST processing. Packaging formats include caseless and conventional gallons, quarts and totes, Aarons says.

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!

Casper’s Ice Cream’s newest plant is a frozen novelty powerhouse. The state-of-the-art processing facility produces 350 million ice cream and frozen novelty products annually.

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!

The cooperative has operated a plant in Ellsworth since 1910, but the facility’s cheesemaking operations began in the 1960s. In the 1980s, Ellsworth began expanding its cheese curd production beyond just local sales. The company now manufactures 180 SKUs in Ellsworth. (It also operates plants in Comstock, Wis., and New London, Wis.).

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!

Eugene, Ore. is home to Oregon Ice Cream Co.'s 80,000-square-foot plant, which produces ice cream under the Alden's Organic brand: the No. 1-selling organic ice cream brand in the natural channel in the United States.

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!

The 174,000-square-foot plant processes an immense quantity of milk — 2.35 million pounds — a day. In fact, in the last five years alone, Baker Cheese has produced enough string cheese to make a continuous rope from Earth to the moon, Baker notes. And it plans to grow even more.

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!

The building is home to High Road Craft Brands and its 75,000-square-foot SQF Level 3-certified processing facility. It’s here that the company makes it small-batch, craft-style super-premium ice cream, which boasts a low overrun and 16.5% butterfat, as well as premium gelato, sorbetto and ice cream novelties.

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!