The Pineland Farms Dairy Co., Bangor, Maine, announced that renovations on the facility are nearly complete and milk will soon flow through the former Grant’s Dairy plant in Bangor.
The 75,000-square-foot facility will serve as a cheesemaking facility for the company’s Cheddar, Monterey Jack and Swiss cheeses. The newly renovated plant will also specialize in milk production and milk blending for large scale commercial users.
Pineland Farms Dairy expects to hire an additional 25-35 employees when renovations are complete.
"The renovation and reopening of the Bangor facility is great news for the state and our family farms in this area, as it will help provide increased processing capacity as well as help create efficiencies in the local milk shed," says Brad Keating, chief operating officer for Dairy Farmers of America, Kansas City, Kan.
Pineland Farms Dairy expects to move its cheesemaking operations out of its original home in New Gloucester, Maine, and into Bangor by July 1.
“We have always produced incredible cheese, and soon our packaging will help convey that level of quality,” says Brian Mailhot, director of sales and marketing.
Pineland Farms Dairy cheeses are available throughout New England at Hannaford, Shaw’s and Market Basket.