Sixty years of Babcock Hall cheese wizardry

In 1951, milk was delivered in cans; Wisconsin cheese makers produced mostly cheddar and Babcock Hall was built at the University of Wisconsin-Madison.

Sixty years later, milk arrives by semi-trailer; Wisconsin cheese makers produce hundreds of varieties of cheese, and what happens in Babcock Hall and the Center for Dairy Research (CDR) that’s housed there remains an essential catalyst for the state’s expanding artisan cheese industry. Read the whole story.

This entry was posted in Around CALS by . Bookmark the permalink.