A greenfield manufacturing campus brought cheese and whey operations together at scale.

Hilmar Cheese Company engaged Haskell to design and construct a new manufacturing campus in Dodge City, Kansas. Haskell delivered an engineering, procurement and construction scope for a 450,000-square-foot facility on a 144-acre site.

The facility was designed for high-volume milk, cheese and whey production.

The campus was purpose-built to process 8 million pounds of raw milk daily and produce more than 300 million pounds of cheese annually. The program included milk receiving and bulk storage, cheese make rooms, whey separation, a spray dryer, cheese and powder packaging, cold and ambient warehousing, quality-assurance laboratories, utility rooms and employee support areas.

Integrated design coordinated process, packaging and building systems.

Haskell combined site and civil engineering, process and packaging engineering, automation and controls, architectural and structural design, MEP systems, refrigeration and wastewater pretreatment. The team developed equipment specifications, process and instrumentation diagrams, clean-in-place circuits, utility loads and control-system architecture as one coordinated package.

Coordinated decisions addressed interdependent systems.

The scale of the campus required process, automation and packaging decisions to stay aligned with cost and schedule. Haskell coordinated equipment relationships and vendor requirements across the facility’s interconnected systems.

The campus was planned for future line additions.

The facility layout and infrastructure were designed to accommodate future process and packaging lines. The resulting campus integrated production, warehousing and distribution functions while preserving flexibility for expansion.