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  • 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
    Small Wonder

    Should Wisconsin honor its hardest-working bacterium?

  • Posted on
    Ecuador: Babcock’s Artisans Spread Cheese Expertise

    Taking cheese to Ecuador and beyond.

  • Posted on October 23, 2009
    Vintage Wisconsin

    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.