Wisconsin's Center for Dairy Research Works with Nasonville Dairy

Friday, February 19th, 2021 -- 11:00 AM

(Shelby Anderson, https://news.wisc.edu/) -The Center for Dairy Research’s work with Nasonville Dairy, a family-owned dairy processing plant in Marshfield, Wis., highlights the ways that CDR helps Wisconsin dairy processors succeed.

CDR has helped Nasonville develop new cheese products for export, start ultrafiltration lines to produce lactose-free milk, and trouble-shoot quality problems that pop up.  Founded in 1885 in Wood County, Nasonville Dairy has evolved and changed hands over the years.

In 1968, Arnold and Rena Mae Heiman arrived at the plant and joined the plant’s Co-Op as managers. They brought with them their three sons, Ken, Kim and Kelvin, and daughter, Kathy. In 1985, the Heimans purchased the plant and reinstated its original name – Nasonville Dairy.

Ken Heiman, who now owns the plant with his brothers, became a licensed cheesemaker through CDR at age 16 and is also a Wisconsin Master Cheesemaker.

In recent years, the plant has continued to evolve and expand.  “When our father brought us here in the late 60s, this plant ran 7,500 pounds of milk a day,” Ken Heiman said.

He continued, “Today, it runs 1.5 million a day. Things have changed immensely. We’re always looking for the next new market, the next new venture, the next new product that people are looking for.”

Today, Nasonville Dairy produces about 46 million pounds of cheese a year and makes more than 40 flavors of cheese. A recent expansion has boosted its Feta production with a new brine system and packaging line.

CDR, part of UW–Madison’s College of Agricultural and Life Sciences, supports Wisconsin’s dairy industry through education (short courses and trainings), product development and technical troubleshooting.  Find the full story here.

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