On July 29, 2022, hundreds of Schreiber employees and Cache Valley residents filled the grounds of the Schreiber Foods plant in Logan, Utah, as a Guinness World Records judge weighed a mountain of macaroni and cheese. The company announced it came in at 4,742 pounds, a new world record.
“What better way to celebrate 50 years of making cheese in Cache Valley than to break a GUINNESS WORLD RECORDS title?” Schreiber human resources team leader Derek Carlsen asked that day.
The record was a celebration, and the plant behind it is still growing. In February 2026, the board of the Utah Governor’s Office of Economic Opportunity (GOEO) approved a post-performance tax incentive for a $165 million Schreiber expansion in Logan, expected to add 145 jobs over eight years. Minutes from that meeting show the project is a Greek yogurt expansion, the third yogurt expansion at the Logan facility after earlier ones in 2008 and 2020.
Photo Courtesy Schreiber Foods
Schreiber Foods dates back to 1945, when L.D. Schreiber, a Chicago businessman in the butter and egg trade, partnered with Merlin G. Bush and Daniel David Nusbaum to start a cheese company in Green Bay, Wisconsin. The founders followed a “16 ounces to the pound” philosophy, meaning a pound of their cheese had to weigh a true pound. The company calls this “shorthand for two cornerstones of our character: unquestionable integrity and an ongoing commitment to quality.” In 1962, 13 employees bought company stock. In 1999, the same year its Logan plant set an industry safety record, the company created its employee stock ownership plan (ESOP).
Today, Schreiber is 100% employee-owned, with more than 10,000 employees and an estimated $7 billion in annual revenue.
The Logan plant has been part of Schreiber since 1972 and makes cream cheese, natural cheese, processed cheese, and yogurt, while also running a distribution center. A second Cache Valley plant, which the company lists in Smithfield, has made natural cheese since 1996.
In 2023, the Logan plant employed about 800 people and produced more than 400 million pounds a year, The Enterprise reported. The company’s largest customers include McDonald’s and Walmart. Scott Nelson, then the Logan plant’s controller, put that output in everyday terms. “If you eat a cheeseburger, you can think of us, and hopefully it adds to your experience of eating that cheeseburger because we make a lot of cheese that go on those burgers,” he said.
Photo Courtesy Schreiber Foods
The Greek yogurt project follows several years of building. In May 2023, GOEO announced state support for a Schreiber expansion that would invest $135 million in Utah and add 52 jobs, with total wages of about $31.4 million, over eight years. “Schreiber Foods has been a premier employer in Logan for over 40 years,” Scott Cuthbertson, president and CEO of the Economic Development Corporation of Utah, said at the time. “This expansion demonstrates a commitment to their Logan-area employees and their confidence in Utah as a place to do business.”
The project was estimated to generate about $7.9 million in new state tax revenue. “We’ve had a long, successful, great partnership with Schreiber,” Kirk Jensen, Logan’s economic development director, added. “We appreciate all that they do, contributing to not just the economy in Logan but the community. We worked closely with them in past expansions, and we’re happy to be right alongside of them with this one.”
The 2023 expansion aimed to modernize cream cheese processing and add a 400,000 square-foot cold storage warehouse. The company later raised the cold storage budget from $48 million to $115 million, so the whole building could be refrigerated, with an automated storage and retrieval system with 48 laser-guided vehicles. In March 2025, Logan’s planning commission reviewed a roughly 47,000-square-foot addition to the plant to make room for more yogurt production.
Photo Courtesy Utah Governor’s Office of Economic Development
At the February 2026 board meeting, Schreiber operations vice president Ted Christiansen, a former plant manager, tied demand for the new project to what the minutes call the “craze on Greek yogurt” and to dieters’ growing interest in protein. The minutes record that Logan was chosen “for the same reasons the company initially came to the state in the 1970s: a talented workforce, proximity to Utah State University, access to one of the largest milksheds in the United States, and proximity to West Coast markets.” Two of Schreiber’s top leaders studied at Utah State: longtime chief executive Ron Dunford earned a geology degree there, and Jason Stephens, executive vice president and president of Schreiber’s U.S. business, earned his bachelor’s degree and MBA there.
“We’ve built a great connection with the people of Utah and Cache County, and that’s a big part of why we’re excited to keep growing here,” Schreiber president Trevor Farrell said when the incentive was approved. Logan Mayor Mark Anderson added, “We are proud to support Schreiber and one of the most vibrant dairy communities in the state.”
The plans have kept coming. In September 2026, the state’s economic development board considered a request to create an economic development zone to support another Schreiber expansion in Logan.
Photo Courtesy Schreiber Foods
For the people inside the plant, ownership shows up in their retirement accounts. New employees join the ESOP on their first day. Schreiber matches 401(k) savings at 8%, paid into the ESOP, then adds roughly another 8% of pay each year, putting the company’s share at about 16% of earnings.
Travis, a maintenance team advisor, described the benefit in a 2026 company video. “I have access to retirement packages that, when I compare them to other people who have professional jobs, it’s a really, really good deal,” he said. He also likes the daily variety of the work. “I get to go out every day and learn something new,” he said. To fill skilled roles like his, Schreiber has partnered with Bridgerland Technical College on maintenance positions and plans to continue, Christiansen told the board.
The plant also has a nearby Schreiber Care Clinic for employees and their dependents, which includes a gym and an on-site physical therapist. Cesilia Gonzalez, a human resources assistant, recalled in a 2024 company video how hard it had been to get same-day care for her son. “I don’t want to be seen tomorrow. I need to be seen today. My son needs help today,” she said. At the clinic, she said, the answer is “Yep, we’ll see you in a couple of hours.”
Photo Courtesy Schreiber Foods
During the week of the world record, the Logan plant also set out to gather 50,000 cake mixes for area food pantries. “Birthdays and other special occasions don’t stop when there’s a financial hardship,” Carlsen said.
The cake-mix drive was part of Schreiber’s first companywide Week of Giving, a tradition the company has kept. In 2025, 1,300 partners in 11 countries volunteered during the week, the company’s 2026 Doing Good Through Food report states, and Schreiber marked its 80th anniversary that September with $160,000 in grants to Feeding America and Rise Against Hunger. Closer to home, partners from the Logan and Smithfield plants have gathered holiday gifts for Citizens Against Physical and Sexual Abuse (CAPSA), a Cache Valley nonprofit that supports victims of abuse.
With 145 new jobs ahead, Travis’s message to newcomers doubles as the plant’s hiring pitch. “We’re always needing more and more people,” he said. His advice for anyone unsure whether they would fit in: “Just go for it.”
Photo Courtesy Schreiber Foods
