In August of 1958, two Midwest dairy cooperatives, Iowa Illinois and Quality Milk, began the process of merging together to form a brand new cooperative – Mississippi Valley Milk Producers Association (MVMPA). The new co-op set up its headquarters in Davenport, Iowa, where it is still located to this day.

The Swiss Valley Farms brand name was first adopted for use on packaging in 1977 and the cooperative officially changed its name from MVMPA to Swiss Valley Farms in 1981.

Here is a brief summary of the highlights from the history of Swiss Valley Farms – formerly Mississippi Valley Milk Producers Association (MVMPA):

In 1962, MVMPA purchased the Buckhorn Co-op Creamery, Maquoketa, Iowa. For many years, this plant served the cooperative as a butter-printing plant and later on was remodeled to be a non-fat milk, milk protein and whey drying plant. It was sold in 1997 to another Midwest cooperative, Farmland.

In 1976, SVF purchased Hilldale Dairy in Dubuque, Iowa, which is in the heart of the co-op’s huge dairy producer region in northeast Iowa and southwest Wisconsin. Over the years, the facility has been completely remodeled and expanded until it barely resembles the original building. The plant is now one of the most automated and efficient bottling plants in the Upper Midwest, supplying major regional grocery store chains, independent grocers, warehouse clubs and foodservice companies with “fresh from the farm” bottled dairy products.

During the school year, millions of half-pint paper cartons of milk are filled here and shipped to thousands of school children in Iowa, Illinois and Wisconsin. Two plastic blow-mold machines produce thousands of gallon jugs for grocery stores.

In 1978, Swiss Valley Farms began bottling milk in Cedar Rapids, Iowa, in a milk bottling facility it purchased from Land O’Lakes. In 1987, SVF consolidated all of its milk bottling to the Dubuque, Iowa, facility and began producing cultured dairy products at its Cedar Rapids facility, such as cottage cheese, sour cream, dips and yogurt. This cultured plant was remodeled and updated in 2002, and it continues to be updated as the years progress. In 2005, Swiss Valley Farms launched a new line of yogurts with reformulated flavors and packages. The new Blueberry yogurt won First Place at the 2005 World Dairy Expo Dairy Products Competition.

When one out of ten people in the United States bites into a piece of Swiss cheese, it’s Swiss Valley Farms cheese they are eating. That’s because between the co-op’s Swiss cheese plant in Luana, Iowa and its Swiss plant in Platteville, Wis., it produces 10% of the Swiss cheese eaten in the U.S.

The Luana plant is the larger of these two plants, and is one of the largest and most efficient Swiss cheese plants in the United States

Acquired in 1967 when Swiss Valley Farms merged with the Northeast Iowa Dairy Cooperative, the Luana Swiss cheese plant became one of the cooperative’s flagship cheese plants. In 1971, Swiss Valley Farms renovated this plant to produce a popular specialty cheese, traditional Emmenthaler Swiss, in 100-lb blocks. Since then, the plant has been extensively expanded and remodeled. In 2001, state-of-the-art Swiss cheese making equipment was installed. The Swiss cheese made here has collected numerous awards nationally and internationally.

In addition to the Swiss, some of the best cream cheese in the nation is also made at this plant, using sweet cream and other fresh ingredients. This results in the excellent cream cheese flavor and body popular with both food service customers and master bakers for its excellent blending and baking properties. This cream cheese, too, consistently wins awards in the U.S. and abroad for its excellence.

In 1997, Swiss Valley Farms acquired the Old Wisconsin Cheese plant in Platteville, Wisconsin. This Swiss cheese plant has been recently updated and has increased its production. It produces both the traditional Emmenthaler Swiss cheese, as well as Baby Swiss, a milder, creamier and less-aged version of Swiss cheese. Over the years, the Platteville plant has won its share of cheese awards, including First Place at the Wisconsin State Fair.

Also in 1997, Swiss Valley Farms merged with another large Midwest dairy cooperative, Tri-State Milk Producers Association. Along with this excellent merger came a choice Blue cheese plant in Mindoro, Wisconsin. In 2001, this specialty cheese plant was expanded and remodeled, doubling its size. Wheels of Danish-style Blue cheese and Gorgonzola are produced there and sold to grocery stores and delis throughout the Midwest.

In 2001, the cooperative purchased Rochester Cheese, LLC, which is one of the premier producers of private label, grated, hard Italian-style cheeses such as Parmesan and Romano, as well as a preferred supplier of cheese-based food ingredients and a variety of processed cheeses.

Rochester Cheese is comprised of three processing and distribution locations in Minnesota and one location in Missouri. The Spring Valley plant is located thirty miles southeast of Rochester, Minnesota. The Dalbo plant is located about sixty miles north of Minneapolis. The company headquarters is located in Rochester, Minnesota, along with the main warehouse. The International Ingredient Systems division is located in Springfield, Missouri.

Swiss Valley Farms continues to strive to be a leader in its regional Midwest markets and keeps its eyes open to any mergers or expansions that fit into its overall vision of success for its member-owners.