Can cheese be frozen? Some cheese can be stored in the freezer but it’s not recommended because it can change the texture. Harder cheeses like Parmesan freeze better than other types. Therefore, it is best to freeze harder cheeses that you intend to use for cooking rather than eating alone. It is best to freeze […]
cheese
UConn Creamery Cheese Wins Awards
For the sixth year in a row, the UConn Animal Science Creamery has taken home awards from the annual American Cheese Society Judging and Competition. Our Chipotle Queso Blanco and our Green Chile Queso Blanco were recognized for excellence amongst 1742 products from over 250 entering companies. The Chipotle and Green Chile cheeses were awarded […]
Say Cheese
Small-scale dairy operations in Connecticut and throughout the country offer cheese, ice cream, and other dairy products direct to consumers and through wholesale distribution. The popularity of local food has increased interest in these operations, and led to a greater need for food safety education and training. Dennis D’Amico is an Assistant Professor in the […]
Red, White & Blueberries
Celebrate our Nation’s Independence with Connecticut Grown Food As you celebrate our nation’s independence this Fourth of July, choose Connecticut Grown foods for your holiday gatherings. “Farmers are the backbone of our nation and we are fortunate to have a diverse array of agriculture in Connecticut,” said Bryan P. Hurlburt, Connecticut Department of Agriculture Commissioner. “Stop […]
Award Winning Cheese
The UConn Creamery, part of the Department of Animal Science, has once again taken home awards from the annual American Cheese Society Judging and Competition. Our Chipotle Queso Blanco and our Green Chile Queso Blanco were recognized for excellence amongst 1966 products from over 200 entering companies. Both cheeses were awarded third place in their […]
Food Safety for Artisan Cheesemakers
Dr. Dennis D’Amico has been working with North Carolina State University to convert his cheese food safety workshop into an online program. They recently launched the online course: Food Safety for Artisan Cheesemakers. The course will be offered at no cost until the end of the year by using the code INTRO-FREE. To enroll : https://foodsafety.ncsu.edu/food-safety-basics-artisan-cheesemakers/. The […]
UConn Cheese Wins Award
For the third year in a row the UConn Dept. of Animal Science Creamery’s cheese was recognized for excellence amongst 1,843 products from 260 companies in the 2016 American Cheese Society Judging & Competition. This year the creamery’s Chipotle Pepper Queso Blanco took third in it’s category making it three award in three years. We just received […]
Green Chile Queso Blanco Wins Award
For the second year in a row the new cheese line from the UConn Dept. of Animal Science Creamery has won a national award. The Creamery’s Green Chile Queso Blanco took third in it’s category in the 2015 American Cheese Society Judging & Competition! The cheese was recognized by the judges for excellence amongst 1,779 products from 267 entering […]
Microbes Make the Cheese
Dennis D’Amico of the Department of Animal Science and his colleagues produced the booklet, Microbes Make the Cheese. It contains useful information such as the art of making cheese, history, and the use of microbes.