• Posted on June 20, 2017
    A Tale of Two Cheeses

    How the Center for Dairy Research helped Wisconsin makers of vastly different cheeses improve production and quality—and bring home top honors in international competitions.

  • Posted on July 1, 2016
    Dairy Dash Embodies the Spirit of Alpha Gamma Rho

    A fun run with a serious mission has become a signature event for an agricultural
    fraternity marking 100 years of service

  • Posted on June 12, 2015
    In the Field: Meet some Master Cheesemakers

    Sid Cook (first certified in 2002) Having won 569 national and international awards within the past 14 years, Sid Cook’s Carr Valley Cheese probably ranks […]

  • Posted on March 2, 2015
    More Milk for China

    CALS experts, led by dairy science professor Pam Ruegg, are providing training to help the Chinese meet a growing demand for dairy

  • Posted on February 15, 2013
    How to make quark

    There’s a new cheese in Wisconsin, and it has a rather funny name

  • Posted on October 11, 2012
    A New Way to Bucky

    Tired of ice cream? Not a chance. But if you’re looking for a cold, milk-based coffee drink, consider Babcock Hall’s latest creation. Buckyccino, available at […]

  • Posted on November 22, 2010
    Finding a Cow’s Inner Dairyness

    The dairy industry has spent a century searching for the perfect traits in a milk cow. Advances in genetics are getting us closer than ever – and changing our idea of perfect in the process.

  • Posted on
    On Dairy, He’s a Bull

    New dairy policy expert Mark Stephenson says Wisconsin still earns the title of America’s Dairyland by making great milk – and listening to the consumer.

  • Posted on February 27, 2009
    The Grow Dozen: 12 Alumni who are making a difference in the dairy industry

    BS’93, Agricultural Education; BS’96, Dairy Science