ST. CLOUD – As kids, the current generation of Baker Cheese executives spent much of their free time in the same cheese factory where their great-grandfather, Frank Baker, developed his craft.
Now one of the largest and globally-competitive string cheese manufacturers in the world, the current leadership team leans on the same knowledge and passion that drove Frank following the purchase of his factory in St. Cloud in 1916. With state-of-the-art manufacturing processes in place, the company still employs many of its original, all-natural production methods using locally-sourced, farm-fresh milk that is converted to cheese in less than 48 hours.
With the rise in American consumerism during post-World War II, Baker Cheese was producing mozzarella in 5-pound loaves and 40- pound blocks, and was the first in the Midwest to produce string cheese. Now a top 3 producer of string cheese worldwide, Baker Cheese has become an industry leader in the innovation and design of string cheese manufacturing equipment; pioneering the extrusion process.
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