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.

AMY STANTON joined CALS and UW-Extension in 2012 as a dairy science professor with particular expertise in animal well-being. Prior to joining CALS she was […]

Biological systems engineering professor and UW-Extension specialist Brian Holmes recently spent two weeks in Moldova under the auspices of CNFA, a nonprofit that focuses on rural economic growth in developing countries.

“They called my cow’s name and the place lit up,” says dairy science major Jordan Ebert. “It was an adrenaline rush—the coolest experience I have […]

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.