Any Swiss Valley Farms employees here?

Discussion in 'Homesteading Questions' started by tinknal, Dec 20, 2006.

  1. tinknal

    tinknal Well-Known Member Supporter

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    Just curious. I know there are a number of plants in the midwest and am curious if I have been kvetching with any of my co workers.
     
  2. dcross

    dcross Well-Known Member Supporter

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    Work in the cheese business, but not Swiss Valley.
     

  3. tinknal

    tinknal Well-Known Member Supporter

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    Cool, what do you do?
     
  4. dcross

    dcross Well-Known Member Supporter

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    Official title is process technician, operate a shred line.
     
  5. tinknal

    tinknal Well-Known Member Supporter

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    Sorta what I do, I feed a grinder that feeds a dryer. Sometimes I run the dryer line.
     
  6. dcross

    dcross Well-Known Member Supporter

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    Would that be for powdering milk? I'm not to familiar with the actual cheese making, we buy it all and "add value".
     
  7. tinknal

    tinknal Well-Known Member Supporter

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    Yeah, thats what we do. You know the parmesan you shake on your pizza? We make that, plus we supply ingredients to food manufacturers. We purchase raw cheese in wheels, blocks, and barrels.
     
  8. dcross

    dcross Well-Known Member Supporter

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    <<You know the parmesan you shake on your pizza? We make that, plus we supply ingredients to food manufacturers. We purchase raw cheese in wheels, blocks, and barrels.>>

    Swiss Valley doesn't make any cheese either? What's the dryer/grinder line do? Blocks in one end, grated cheese out the other?

    I work for Sargento Foods, BTW.
     
  9. tinknal

    tinknal Well-Known Member Supporter

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    Sargento.........LMAO!, We provide your grated Parm. I work for Rochester cheese, but we are owned by Swiss Valley. Swiss Valley makes cheese, but not at this plant, and we don't get our cheese from SV. We make your retail parm shakers, and we also make bulk for you. Were you in the Lotto pool?
     
  10. tinknal

    tinknal Well-Known Member Supporter

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    Oops, didn't answer your second question. We have 2 lines in the plant. Dryer, and packageing. The dryer takes the raw cheese, and as you said grinds, mills, and drys it. From the dryer it either goes to the packaging line, or is sold direct in bulk. Besides Sargento we sell to Campbells Soups, Schwans, Con Agra, Pepridge Farms, et al.
     
  11. dcross

    dcross Well-Known Member Supporter

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    Small world, ain't it?:)

    We don't use much grated by us, I'll have to watch the labels when we do. Sadly, the lotto was at the main plant, I'm not:( But I don't get into the pool anyway, although I've been reconsidering since that happened, a few aquaintances got lucky.

    You actually package the retail parm? Straight from your facility to the stores?
     
  12. tinknal

    tinknal Well-Known Member Supporter

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    I'm not sure where we ship it to, but we send it out retail ready. I like the Sargento labels. Kind of original and totally unlike the K-word.
     
  13. dcross

    dcross Well-Known Member Supporter

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    Huh, they've expanded the custom packing then, 7-8 years ago it was only one product.

    We're not allowed to use the K-word at work:)
     
  14. tinknal

    tinknal Well-Known Member Supporter

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    We can use it, but it must be accompanied by profanity :) . We actually keep a pretty close eye on them, as they are really our only national brand competition.