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 […]

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 […]

What makes Babcock ice cream so good to eat—and so good for science, students and industry?

Growing up on a family dairy farm didn’t allow much time for slacking off, recalls Jennifer Holle. “Since I’ve been able to carry a small […]

Crowley 4-H Dairy Leadership Awards recognize outstanding dairy youth

MS’75, PhD’79 Food Science

That’s the question Edward Janus pursues in Creating Dairyland, a new book from the Wisconsin Historical Society Press. Not surprisingly, it’s a CALS Who’s Who, […]

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.

Special funding allows students more hands-on learning about animals

Should Wisconsin honor its hardest-working bacterium?

Taking cheese to Ecuador and beyond.

In rural Wisconsin, Latino immigrants are the unseen labor that keeps the dairy industry running. Researchers and farmers are coming together to pull the veil off this vital, but fragile, workforce.