High blood pressure contributes to almost half a million deaths in the United States each year. To help manage the condition, called hypertension, health […]

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.

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 […]

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.

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 […]

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.

Should Wisconsin honor its hardest-working bacterium?

Taking cheese to Ecuador and beyond.

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.

The man behind the milk at the Crave Brothers Farm.

Research asks why U.S. cheeses don’t cut it with Latino customers.

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 […]