Trega Brochure - Creative Communications LLC

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C O M M I T M E N T
T O
I N N O V A T I O N
A N D
Q U A L I T Y
Integrity, honesty, fairness and hard work are the foundation of three successful
cheese production plants that have come together to form Trega Foods, Inc.
These values, along with a commitment to innovation and quality, will ensure
our continued success in the 21st century.
O U R
H I S T O R Y
Trega Foods, Inc. is the parent name
of three family-owned production
facilities in northeast Wisconsin.
Trega Foods is the result of the merger,
in September 1998, of Weyauwega Milk
Products, Inc. of Weyauwega, Wisconsin
with Simon’s Specialty Cheese of Little
Chute, Wisconsin. In April 2000,
we acquired Krohn Dairy Products of
Luxemburg, Wisconsin.
O U R
V A L U E S
At Trega Foods, Inc. we will:
• Maintain the highest standards
of integrity
• Respect individuals
• Constantly improve
• Meet or exceed customer expectation
• Invest for the future
O U R
V I S I O N
Our vision is to become the
dominant supplier of choice
within the markets we serve.
Q U A L I T Y
C H E E S E
Trega Foods has a long history of
Mozzarella and provolone products
producing quality cheese and each
encompass nearly the entire cheese
facility has specialized production
production at our Luxemburg facility.
capabilities. In addition, we are the only
These cheeses are mainly distributed on
company in the United States to have
the east coast and in several midwestern
the expertise of three Wisconsin Master
states. A factory cheese store is
Cheesemakers, whose craftsmanship
also open for retail customers at the
is evident in the national, state and
Luxemburg location.
regional awards we have garnered.
Although best known for its mozzarella
Although sharp cheddar cheese is our
sticks, a variety of cheeses are made at
signature cheese, in 1986 the Weyauwega
our Little Chute facility. Simon’s
plant started a feta cheese operation to
Specialty Cheese made history in 1988
compete in the specialty cheese market.
when it produced what was at the time
Our cheesemakers have already garnered
the world’s largest cheese, Belle of
several awards for our feta cheese, sold
Wisconsin, a 40,000-pound world-record
primarily in retail stores.
mammoth cheddar. A retail store
featuring Wisconsin cheese and other
Our Weyauwega facility worked closely
foods, as well as souvenirs, operates at
with Kraft Foods to pioneer the
the Little Chute location.
development of the “640 Square Barrel”
used to hold and store natural cheese
for cutting.
D A I R Y
I N G R E D I E N T S
Innovative product development has
The dairy ingredients currently offered
been the hallmark of our three Trega
• Iso Chill™ 9000 and 9010
cheesemaking families throughout
• Iso Chill™ 8000 and 8010
the past century. The latest innovation
• Iso Chill™ 6000
is the addition of a state-of-the-art
• Milk Minerals
whey facility. With the growing use of
• Lactose
whey-based derivatives in foods and
• Delactose
beverages, fractionating fresh sweet whey
has become a significant operation
Getting the most value from its source
for Trega Foods.
product – milk – is essential to business
success and growth. The whey facility
We have developed a proprietary
represents an important investment in
cold microfiltration process for the
our plan to diversify and become a leader
production of Iso Chill
TM
Whey Protein
in processing a full complement of
Isolates. Cold filtered whey protein
dairy ingredients. With a state-of-the-art
isolate (WPI) is manufactured entirely
plant, we look forward to becoming a
in the United States and is the purest
key source of dairy ingredients to the
form of whey protein available. This
worldwide food and beverage industry.
unique process, conducted in our
modern, high-tech plant, creates a
superior quality product with many
advantages over other isolates.
Trega Foods is grateful to have an exceptional workforce which
takes great pride in its products and to have a loyal base of milk
producers who continue to provide high-quality raw product.
The ongoing success of Trega Foods will be built on maintaining
its quality products and finding innovative ways to meet and
exceed customer expectations – while never losing sight of the
values and heritage on which our company was founded.
Weyauwega Facility
Weyauwega Facility
Currently operating in its third generation,
105 East 3rd Ave.
the Weyauwega facility has evolved from a series
of small cheese factories owned by the late
P.O. Box 410
Jacob H. Wagner to the single large plant opened
Weyauwega, WI 54983
by his descendants in 1961 in Weyauwega.
920-867-2137
The present facility has grown into a modern
operation that produces award-winning
800-924-6371
cheese cheddared in the traditional manner,
specialty cheeses and whey components.
Luxemburg Facility
N2915 County Road AB
Luxemburg Facility
The Luxemburg plant, formerly known as
Luxemburg, WI 54217
Krohn Dairy Products, started in 1892 as a
920-845-2901
small cheddar cheese and butter making
plant owned by Albert Gruetzmacher.
800-370-2901
Purchased in 1907 by Charles Krohn, the
business expanded several times and now
Little Chute Facility
specializes in making mozzarella and
(Simon’s Specialty Cheese)
provolone cheese. The Luxemburg location
includes a state-of-the-art whey facility.
2735 Freedom Road (Hwy. N)
P.O. Box 223
Little Chute Facility
Little Chute, WI 54140
Simon’s Specialty Cheese was started in
1940 by Art Simon who purchased the former
Pleasant View Cheese Factory. Under his
920-788-2115
800-444-0374
direction, the facility grew to become a
leader in the production of mozzarella products
for the battered and breaded appetizer
industry. A large cheese and gift store
adjacent to the plant stocks a large inventory
of Wisconsin cheeses.
The rich history of hard-working families taking
great pride in making quality cheese is still evident
in the values and vision of Trega Foods, Inc.
Photos: Trega Foods and courtesy of the Wisconsin Milk Marketing Board, Inc. © 2004
LUXEMBURG
W E YA U W E G A
LITTLE CHUTE
www.tregafoods.com