STOUGHTON, Wis. (November 28, 2023) – Emmi Roth, an industry-leading cheesemaker, has officially opened its doors at the company’s new headquarters in Stoughton, Wisconsin. The new 158,000-square-foot building also houses Emmi Roth’s new state-of-the-art conversion facility, which will cup, bag, wedge, shred, and crumble the company’s cheese products for a variety of leading brands.

In 2021, Emmi Roth acquired the Athenos business, including the No. 1 feta brand in America, strengthening the company’s long-standing dedication to the specialty cheese industry. With the acquisition came the need for more conversion and distribution capabilities.

“After several years of planning and construction, we are happy to finally be up and running at our new home in Stoughton,” said Tim Omer, president of Emmi Roth. “Our team has worked tirelessly over the past two years to make this dream a reality, which will significantly impact our business and our ability to better serve our customers.”

The facility enables Emmi Roth to control more of its supply chain and improves the U.S. cheese industry’s overall conversion landscape.

“With conversion now within our supply chain the new facility will drive for growth opportunities to our great portfolio of cheeses, strengthen our value add to customers, and increase our ability to service customers,” said Jordan Ehlen, Director of Manufacturing at Emmi Roth.

It has also become the single biggest sustainability project in Emmi Roth’s history, allowing for a substantial reduction in the amount of fuel and emissions spent transporting cheeses.

From a sustainability standpoint, the new facility means a:

• 49% reduction in transportation lanes, with 16 fewer lanes
• 26% reduction in trips per year, or 1,407 fewer trips
• 44% reduction in kilometers/fuel/CO2, with 313,000 fewer kilometers, 113,075 fewer liters of fuel, and 402 fewer tons of CO2 emissions

The facility is also all-electric, with no natural gas or propane service, which will help the company meet its NetZero by 2050 goals and reduce its use of fossil fuels.

As the new headquarters location, the site will also be a win for current and future team members. The facility is centrally located between Emmi Roth’s cheese plants in Wisconsin and will allow teams from different areas of the business to collaborate under one roof. Conversion team members will feel the benefits of working in a brand-new facility designed to minimize physical stress from lifting and bending and create the most efficient, effective workflows.

Employees have started arriving, and by February as many as 175 people will be working at the facility built in the robust farming community just outside of Madison. Eighty-five new Emmi Roth employees already have been hired and another 40 will join before February, adding about 125 new jobs to the Stoughton community.

“The startup of the new facility is in full swing,” said Ehlen, Director of Manufacturing at Emmi Roth. “Our team is really engaged and has taken on the challenges of the new facility with great pride and perseverance.”

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Emmi Roth is an industry leader in providing the nation’s top specialty cheese. From making some of the most awarded cheeses in the U.S. to importing Switzerland’s most beloved cheeses, we work every day to create the world’s best. Emmi Roth has operations at five locations across Wisconsin and represents the top cheese brands in the U.S., including Athenos, Roth^® Cheese, Emmi USA, and more. Visit emmiroth.com to learn more or find Emmi Roth on Facebook and LinkedIn. 

Media contacts:
Abby Despins, Director of Communications, abby.despins@emmiroth.com
Kaya Freiman, Communications Manager, kaya.freiman@emmiroth.com

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From a sustainability standpoint, the new facility means a:

49% reduction in transportation lanes

26% reduction in trips per year, or 1,407 fewer trips

44% reduction in kilometers/fuel/CO2, with

313,000 fewer kilometers, 113,075 fewer liters of fuel, and 402 fewer metric tons of CO2 emissions

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One initiative we’re supporting is a U.S. dairy industry research project designed to examine how building soil health can reduce greenhouse gas (GHG) emissions, enhance water quality, and enable new economic benefits for farmers. We made a multi-year financial commitment to support the Dairy Soil & Water Regeneration (DSWR) project, a six-year research initiative across five major dairy regions. The initiative is supported by a $10 million grant from the Foundation for Food & Agriculture Research.

The DSWR project is designed to provide measurement-based assessments of dairy’s GHG footprint for feed production. One key component of this project will support large plot and field scale studies to evaluate the effects of reducing tillage, adding cover crops, and new manure-based products on soil carbon sequestration, soil health, environmental outcomes, and more.

The post Dairy Spotlight: The Innovation Center for U.S. Dairy appeared first on Emmi Roth.

Recovering water running through the ammonia compressor head at Emmi Roth’s Seymour plant will save the company 9 million of gallons of water per year that was previously plumbed directly into a drain. This accomplishment adds great impact to Emmi Roth’s sustainability goal of reducing wastewater by 15% by 2027.

Ammonia is one of the oldest types of refrigeration – dating back to the 1800s – that is still used today. And at In the cooling cycle, the ammonia gas is condensed using the ammonia compressor, which causes it to heat up as it is pressurized. The pressurized ammonia then begins to travel through the system and quickly begins to boil. Ammonia boils at 27F, which means it will be much colder than the surrounding area, unless you’re in Antarctica.

The freezing cold ammonia cools the air around it. While the ammonia begins to warm, the air gets colder. The ammonia continues to travel through the refrigerated area slowly becoming warmer as it goes. Finally, it makes its way back into the compressor where it will begin the cycle again. Refrigeration systems using ammonia are viable, as they do not contribute to climate change or ozone destruction.

Ammonia compressor heads need to remain cool, and in order to do this there is a water jacket around the them. Originally, 60F water from the city to maintained their temperature, but that water went right down the drain. With the new installation, the water used to cool the compressor heads is recaptured, ammonia is used to cool it and it is sent back through again. This will save 9 million gallons of water every single year.

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Read more at Blue Apron

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