Perham plant joins in Bongards celebration

By Tom Hintgen (Contact) | The Daily Journal

Published Tuesday, July 1, 2008

A Perham-based cheese plant that’s part of Bongards, with headquarters southwest of Minneapolis, joined in the parent company’s celebration of its 100th anniversary. In 1908 the doors first opened at Bongards Creameries. Business continues to grow for the regional cooperative located between Norwood Young America and Cologne.

The Perham plant began operations in the 1940s as a milk-drying plant.

“Back then our plant produced dried whole milk for the troops overseas during World War II, from 1942 to 1945,” said Perham plant lead person Paul Wendt. “We have a rich tradition and one in which we take a great deal of pride.”

Later, the plant became Land O’ Lakes. Bongards purchased the Perham facility in 2003. An open house was held at the Perham plant on Friday, June 27.

Bongards’ Creameries in Perham produces 1.3 million pounds of cheddar, Monterey jack, Colby, Colby jack, reduced fat and mozzarella per week — plus 750,000 pounds of whey protein and whey powders.

Perham-based Bongards’ has 95 employees, including 84 production workers. Close to 600 farmers are either direct members, trade members or member cooperatives.

“We have good employees who do outstanding work,” Wendt said.

One of those employees, who were working during a private tour June 26, is Randy Rader, who packages 40-pound blocks of cheddar cheese. Another is Jon Schwanke who works in packaging.

One can see the draining and matting conveyor, among the many operations at Bongards in Perham.

“Making cheese is a process of several basic cheese-making steps, what we refer to as knitting,” Wendt said. “Looking at the conveyor belt gives a close look at this process.”

The Perham plant is now Bongards’ primary manufacturer of natural cheese and whey. Most of the natural cheese is brought to Bongards’ Norwood Young America plant where it is processed through two main production lines.

A wide variety of cheese is available to the public at Bongards in Perham. People can come to the front office of the plant and see the selection that’s for sale. Fresh curds are available most of the time in colored or white.

“Many vendors in our area use our curds for their deep fried curds — sold at street fairs, rodeos and during other celebrations,” said Bongards’ Sue Honer.

Bongards in Perham also carries butter in quarters and whole one-pound blocks. Plant employees also can obtain high-temp 1/4-inch diced pepper jack or plain cheddar for the sausage makers in Otter Tail County.