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 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 November 20, 2013
The Power of Pizza
The pie’s ever-growing popularity has made mozzarella the big cheese in Wisconsin. CALS researchers are helping state cheesemakers feed and grow that demand by developing new varieties for specialized and international markets.
Posted on October 12, 2012
Our Signature Foods—and CALS
Wisconsinites aren’t called Cheeseheads for nothing. But consider, too, our deep love of brats fresh from the grill and a gooey ice cream sundae for […]
Posted on February 15, 2011
Crafted with Care
Wisconsin’s artisan cheese renaissance may be a miracle, but it’s no accident. Government, academia and nonprofits all have had a hand in the market’s delectable bloom.
Posted on November 19, 2010
Should Wisconsin honor its hardest-working bacterium?
Ecuador: Babcock’s Artisans Spread Cheese Expertise
Taking cheese to Ecuador and beyond.
Posted on October 23, 2009
Wine is booming in the land of beer and cheese. Growers are hoping that CALS research on Wisconsin-friendly grapes can help uncork the industry’s potential.
Posted on February 27, 2009
Catch up with…Mark Crave BS’88, Dairy Science
The man behind the milk at the Crave Brothers Farm.
Posted on October 19, 2008
The Case for Queso
Research asks why U.S. cheeses don’t cut it with Latino customers.
Posted on January 30, 2008
KnowHow: how to study the smell of cheese
So you’re well along in developing this great new Cheddar. You sample a piece from a trial run, and you notice this funny aroma. Kind […]
Posted on January 14, 2008
A Whole New WHEY
Once discarded as waste, whey has newfound value, thanks to its versatile proteins–and some creative ideas about using them.
Wisconsin's Magazine for the Life Sciences