ABOUT KLONDIKE CHEESE CO.
Ernest Buholzer starts making Swiss cheese wheels, then Swiss cheese blocks. Through the late 1960s, the company’s main product was Swiss cheese. The last piece of Swiss cheese was produced in January, 1970.
A 1940s state-of-the-art Make Room is added by the farmer owners of the co-operative.
Al Buholzer purchases the company’s first can milk truck, which makes it easier for some of the farmers because they no longer need to bring their milk cans to the factory.
When the farmers switch from cans to bulk milk, Al Buholzer purchases a bulk milk truck.
Al and Rosa Buholzer buy the cheese factory from the Farmers Co-op, and name their new corporation A.X. Buholzer and sons.
A new brine and cheese-making area are added to the plant. Also, small batches of Brick and Muenster cheeses are produced for the first time. Production now in large quantities continues into the present day.
Feta Cheese recipe is developed. Today, it’s the major cheese produced by Klondike Cheese Co..
Plant expansion takes place for the Feta Make Room.
New Feta plant is built. The coagulator, one of only three in the United States is installed.
The first crumble line is added to convert loaf Feta into crumbles.
The first Havarti cheese is made. The company also builds its own wastewater treatment plant. Construction of a lagoon system for waste treatment was completed and is operational. The system is made up of three lagoons that hold a total of 11 million gallons of liquid. Wastewater will be transferred from anaerobic to aerobic lagoons as bacteria break down waste material. The finished product is used to irrigate several hundred acres of farmland owned by Klondike.
The Second and Third crumble lines are added to convert loaf Feta into crumbles as demand soars.
Ground is broken for Greek Yogurt Plant.
Addition of Greek Yogurt Plant is complete and introduction of Greek Yogurt is launched for distribution.