Golden Cheese Company of California
1138 W. Rincon Street
Corona, CA 91720
951-493-4890

1.5 billion pounds of milk is processed annually into a hundred million pounds of premium quality Cheddar, Monterey Jack, Mozzarella and reduced fat cheeses packaged under DFA's own Golden Cheese brand label or custom processed for private label customers.

In addition to cheese, specialized whey protein concentrate product are produced by CalPro Ingredients, a division of Golden Cheese also housed at the Corona, California plant location These products are used in baby foods, nutritional formulations and in many other food products.

Nestled in the heart of Southern California's dairy country, DFA's dairy producers provide its Golden Cheese operations with a consistent supply of fresh, high quality milk for cheese making.

The plant is strategically located in the city of Corona, 45 east of Los Angeles. This location gives DFA's Golden Cheese operations access to vital consumer markets and a transportation network for nationwide distribution.

Golden Cheese Company serves multiple markets.

• Retail: Premium quality cheese is packaged for the retail consumer under DFA's own Golden California brands as well as with private and control labels.
• Food Service: Golden Cheese provides the food service industry with award-winning cheeses in various block, shredded, and packaged configurations.
• Industrial: Specialty and ready-made food manufacturers rely on Golden Cheese products because of the consistent cheese quality and supply availability. Premium quality Golden California Cheese products are designed to meet unique customer requirements for flavor, functional characteristics and package configurations.

Quality assurance: critical to Golden's success. Golden Cheese maintains one of the largest on-site quality control labs in the country. The quality control lab operates 24 hours a day, conducting stringent testing during the cheese making process as well as on the finished products.

Quality control starts with checks on farm milk and continues with the utilization of a Hazard Analysis Critical Control Point (HACCP) system through the entire production process. Microbiological tests are conducted in tandem with chemical evaluations for fat, protein, salt, pH and moisture on the finished cheese products.

Quality checks are also conducted throughout the whey protein concentrate production process. Tests for fat, moisture, ash, protein, sediment, density, minerals and pH are typically conducted on whey protein concentrates. Pathogenic tests are conducted on all finished products.

Visit Golden Cheese on the web