The Dairy
A Note from our Dairy Manager
Greetings from the Arla Foods dairy in Hollandtown, Wisconsin – the heartland of America! We’re proud to bring you a line of Dofino® cheeses that have been masterfully crafted by traditional European cheesemaking methods for over 100 years.
Folks often ask where we get our milk. We support our neighboring dairy farmers, and work with them to make sure the milk they provide us is consistently the best quality. After all, it takes great milk to make great cheese! Naturally we make sure the cows that provide our milk are not treated with rBST.
Our cheesemakers are trained by master crafters going back several generations. It takes a lot of know-how and a good bit of patience to make a great cheese time and again. So everyone involved in Dofino® – from the farmers to the dairy employees – counts on its success and takes pride in our quality. We have very strict controls over our production, because we know you count on us to keep your family safe.
We’re passionate about our Dofino® family of cheeses and look forward to hearing from you. Please find us on Facebook, and if you have any questions or need our help, we’d be happy to hear from you.
Sincerely,
Henrik Jessen
*No significant difference has been shown between milk derived from rBST-treated and non-rBST-treated cows.
Want to know more about the Hollandtown Dairy and the history of Dofino?
Successful Efforts to Reduce our Carbon Footprint
In 2008, Arla announced its ambitious commitment to reducing greenhouse gas emissions by 25% before 2020. However, while it was clear that 80-90% of emissions were generated at the farm level, it was still unknown which activities were the greatest source of emissions and which changes would maximize impact. To tackle this problem, Arla joined forces with the University of Aarhus and the Danish Cattle Federation to map emissions from farm to dairy. The team is working not only to calculate Arla’s total carbon footprint, but to develop a model that can be used by other farmers.
Since 2005, Arla’s own footprint has decreased from 1.40 million tons of carbon to 1.28 million tons, largely due to improvements in transportation in packaging. LED lights have also been installed in the Esbjerg warehouse in Denmark. Construction has begun on the new Arla dairy at Aylesbury, which will be the world’s most eco-friendly fresh milk processing facility. Stay tuned to learn more about Arla’s sustainability progress in 2012!
