The Center for Dairy Research

09/04/2026

Class is back in session! This week, CDR and Dairy Farmers of Wisconsin held the World of Cheese: From Pasture to Plate Short Course. This course includes lectures, tastings and a hands-on cheesemaking lab to educate retailers, cheese mongers, culinary professionals, end users and distributors on the art and science of cheesemaking. The class also visited Kellercrest Holsteins and Meister Cheese. 🧀

09/03/2026

CDR recently held a special event for staff to celebrate the Center’s 𝟰𝟬𝘁𝗵 𝗮𝗻𝗻𝗶𝘃𝗲𝗿𝘀𝗮𝗿𝘆! 🎉

Dean Sommer, Cheese & Food Technologist, talked about UW-Madison’s extensive history of training and supporting the dairy industry and how CDR is continuing that tradition.

CDR Director John Lucey discussed some of the more recent history of CDR, as well as offering a look ahead. He noted the steady growth of CDR with an increase in staff as well as new areas of focus such as utilizing dairy byproducts and newer programs like the Dairy Business Innovation Alliance. Core areas of focus like applied research, education and training, process and product development, industry troubleshooting, and entrepreneurship continue to be CDR’s “north star.”

Thanks to Dairy Farmers of Wisconsin, Wisconsin Cheese Makers Association as well as the many organizations and companies within the dairy industry that have supported CDR over these past 40 years. Together we are the future of dairy!

09/02/2026

Join CDR for these upcoming food safety and quality-focused short courses.

🔸Advanced Sanitation – October 13-14 | registration closes September 29th

🔸Environmental Monitoring – October 15 | registration closes October 1st

🔸PCQI & HACCP Training Workshop – November 4-6 | registration closes October 21st

🔸Dairy Quality Comprehensive 𝘕𝘌𝘞 𝘊𝘖𝘜𝘙𝘚𝘌 – February 9-11, 2027 | registration closes January 26, 2027

More information/registration: https://cdr.wisc.edu/education

08/25/2026

Cottage cheese dates back to around 1830, when the term first started being used in the U.S. to describe any simple fresh cheese made in rural farmhouses. A range of different manufacturing methods has evolved for cottage cheese in the U.S. (e.g., optional use of rennet, different coagulation temper...

08/19/2026

CheeseCon, co-hosted by Wisconsin Cheese Makers Association and The Center for Dairy Research, is coming back to Madison April 20-22, 2027! CheeseCon is the only event that combines tabletop exhibits, networking, in-depth educational seminars, and celebratory gatherings - all focused on dairy processing. Register now for the best rates and book your lodging at CheeseCon.org

08/07/2026

Registration is now open for upcoming short courses offered by our friends at The Center for Dairy Research, including two new offerings: Dairy Processing Comprehensive and Dairy Quality Comprehensive. View more details and register now at https://loom.ly/lFqxzBo

08/04/2026

07/30/2026

Dr. Mark Johnson was recently in the office signing copies of his new book. If you're a cheese scientist, cheesemaker, research and development professional or anyone who is interested in the science of cheese – this book is for you!

Get your copy here: https://cdr.wisc.edu/cheese-cheesemaking-explained-through-chemistry-microbiology

You can also purchase the book when registering for a CDR cheese-focused short course.

07/27/2026

David Richards has joined the CDR as part of its Accelerate Biotechnological Innovations in Dairy (ABID) grant program, which is developing and scaling up innovative technologies utilizing dairy byproducts.

“I am very excited to build scalable solutions with CDR’s multidisciplinary partners as the dairy industry looks to explore emerging technologies that balance co-product valorization with long-term environmental sustainability."

Richards Joins CDR’s ABID Program to Help Utilize Dairy Byproducts. Subscribe for more updates from ABID!

07/24/2026

CDR hosted a session on sensory science and cheese science for a Badger Precollege class focused on life sciences. Luis A. Jiménez-Maroto talked about the science behind cheese/cheesemaking. Brandon Prochaska covered some of the many flavors experienced in different cheeses as well as some basic sensory science (i.e. how different tastes/textures, etc. impact flavor and perception). 🧀