California’s 115-year-old cheese plant closes, leaving 300 workers without jobs

For generations, one of the Central Valley’s most enduring industrial landmarks turned gallons of milk into mozzarella for some of America’s biggest pizza chains. Now, that storied role is coming to an end as Leprino Foods, the world’s largest mozzarella producer, winds down operations at its Lemoore East facility, affecting hundreds of workers and underscoring larger shifts in the food manufacturing industry.

Leprino Foods announces closure of Lemoore East plant

Leprino Foods confirmed that it will close its Lemoore East mozzarella plant in early 2026, resulting in the loss of more than 300 jobs in the Fresno‑area community. The company, headquartered in Denver, supplies cheese to major buyers including Domino’s, Pizza Hut, and Papa John’s, making the decision resonate far beyond Central California.

The East plant has been in operation for over 115 years, with roots dating back more than a century, although Leprino took over operations in later decades. In announcing the closure, the company cited several factors, including the age of the facility, high operating costs in California, and the need for capital improvements that are no longer economically feasible. 

These challenges, coupled with broader industry pressures, led leadership to consolidate production elsewhere.

Shift to Texas and economic implications

The closures are closely tied to the opening of Leprino’s newer, larger facility in Lubbock, Texas, which began operations recently and handles higher volumes of cheese production more efficiently. While this facility is expected to create around 600 jobs, the shift leaves the older California workforce facing layoffs or relocation decisions.

Community impact and next steps

Local officials and worker advocates in Lemoore are now focusing on transitional support for displaced employees, including job placement services and retraining opportunities. The plant’s closure highlights how economic and operational considerations are driving changes in where and how food products are manufactured in the U.S., even at long‑standing facilities.

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