Babcock’s Juustoleipä is one of “5 to Try” cheeses

Saveur, “a magazine for people who experience the world food first,” has listed the Babcock Hall dairy plant’s Juustoleipä among “5 to try” university-made cheeses.

“A few flips in a hot skillet crisps and softens, but does not melt, this uncultured Finnish-style cheese, made with local milk from the university dairy and nearby farms…it’s worth a detour if you’re in Wisconsin,” the writer says. Can’t argue with that.

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