Le Sueur Cheese Company (A Division of Davisco Foods International, Inc.)
Le Sueur, MN | Food + Industrial
ISG assisted with providing precise design solutions to accommodate an ongoing series of expansions and renovations for Le Sueur Cheese’s dairy production facilities.
Le Sueur Cheese, a Division of Davisco Foods International, Inc., processes more than 50 truckloads of milk and produces more than 200,000 pounds of cheese each day. Keeping up with this rate of production has required a number of renovations and expansions.
The demand for Le Sueur Cheese Company’s products has necessitated design and engineering expertise to bring forth a series of expansions and renovations. For the company’s lactose processing facility, there needed to be precise control of temperature and humidity, so ISG’s mechanical engineers worked closely with process engineers to ensure that the specific conditions were met. They also oversaw the extension of utilities through the existing facility into a newly designed 10,000-square-foot expansion area.
ISG also led a 9,200-square-foot renovation and expansion to a cheese making room, production offices, and ancillary spaces at the company’s Le Sueur facility. To minimize downtime, the project was segmented into three phases, and ISG’s special design considerations allowed for smooth construction despite the project area being surrounded on all four sides by existing buildings.