History of Valley Queen Cheese
Two Swiss immigrants and an unexpected stop for gas.
It’s funny how things happen, but that’s a synopsis of how we got our start in 1929. Aspiring cheese makers Alfred Nef and Alfred Gonzenbach were looking for a new home for their small Wisconsin cheese plant. While Alfred Gonzenbach was on his way to Montana to inspect a new promising site, he stopped in Milbank, South Dakota, for gas.
When area businessmen discovered their intentions, they quickly rallied to persuade the duo to change their plans. Montana’s loss soon became Milbank’s gain and Valley Queen Cheese was born.
Today, we proudly employ over 200 people in our small community. And we’ve become a key partner for national food processors looking for quality cheese and whey products to bring their own products to life.
What We Do at Valley Queen Cheese
Meet our family of fine products:
– Reduced Fat Cheddar
– Cheddar Jalapeno
– Colby Jack
– Colby Pepper Jack
– Cracked Black Pepper Cheddar
– Garlic Jalapeno Cheddar
– Monterey Jack
– Monterey Jack Chipotle
– Monterey Jack Pepper
– Tuscan Herb Cheddar
– Reduced Fat Cheddar
– Reduced Fat Colby Jack
3.5 million pounds of liquid whey is processed here every day, which is dried into lactose or whey protein concentrate. Our whey products are used as ingredients for baby formula, candy and nutritional supplements.
Our milk comes from roughly 50 dairies within 80 miles of Milbank. Every day they bring in four million pounds of milk that we turn into 400,000 pounds of cheese. We also ship more than two tankers of liquid cream daily to cream cheese and ice cream plants across the country.
You need quality milk to make quality cheese, so we start with the very best milk producers in the region who supply more than four million pounds of milk each day.
In its natural state, milk is 87 percent water. To make cheese, we first remove some of the water by ultra filtration to give it a higher solid content.
In our control room, we monitor many processes such as flow rates, milk standardization and equipment cleaning.
Once milk is pasteurized and concentrated and it’s ready for cheese making, we pump it into a cheese vat where we add starter bacteria, add coloring and cook it. This is where the milk is turned into curds.
Curds and whey are then transferred onto drain tables where the whey is separated from the curd. An agitator stirs the curd to facilitate whey drainage and keep curd size uniform. Salt is also added during this phase to help control the starter bacteria.
Product quality, cleanliness and attention to detail are second nature to us. But it’s still nice to be recognized by others for the work we do.