Good Culture partners Associated Milk Producers to open cheese facility

USA – Good Culture has partnered with Associated Milk Producers Inc. (AMPI) to open a cheese production facility at AMPI’s Blair, Wisconsin facility.

Built precisely around Good Culture’s standards, the facility is expected to begin operations in Q1 2027 and will significantly expand the brand’s cottage cheese supply. 

Together, the expanded production capabilities will help the brand meet that demand, ensuring consistent product availability while creating room for new cottage cheese products and future innovations.

 “When we started Good Culture, cottage cheese was a forgotten food, and manufacturers were walking away from the category. Since then, we’ve brought life back to a stale category, and with that came a whole new generation of consumers,” said Jesse Merrill, CEO and co-founder of Good Culture.

“We’re thrilled to be opening our second fully dedicated facility to support growing demand. Partnering with AMPI’s farmer-owners means every cup starts with milk we’re proud of, and it gives us the capacity to keep up with shoppers today and the room to keep innovating for what’s next.”

The partnership, which began in summer 2025, grew out of shared values around quality, animal welfare, and an elevated consumer experience.

As a cooperative of 500 family farms, AMPI shares Good Culture’s belief that great cottage cheese starts with great milk, and AMPI brings a strong cheesemaking history, a dependable milk supply, and high-performing manufacturing capabilities. 

Good Culture names Kirk Jensen as COO to scale supply chain

The company appointed Kirk Jensen as Chief Operating Officer, overseeing supply chain, procurement, manufacturing, logistics and quality.

Jensen has more than two decades of operations leadership experience in packaged foods, Good Culture said in the release. He previously spent more than two years as COO of The Honest Kitchen, where he remains an advisor.

Jensen will focus on strengthening supply chain and manufacturing operations to improve availability and speed to shelf for retail partners, while maintaining the same recipes, ingredients, and quality standards that consumers expect from Good Culture.

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