The UCONN Dairy Plant added cheese to its repertoire in December 2006. Because there are small dairy farmers in New England that are interested in making cheese, it seemed natural for the agriculture department to provide training. Cheddar, colby, and juustoleipa, a specialty Finnish cheese, are available so far.
The dairy plant began operation in 1953. Until about 1990, it supplied all the campus dining halls with milk, ice cream, yogurt, cottage cheese, and sour cream. Since then, the plant has been making only ice cream and selling it at the Dairy Bar next to the George White Building. In the dog days of summer, when you go to the dairy bar for that yummy ice cream, now you can pick up some cheese as well.
Source: Journal of College of Agriculture and Natural Resources Spring 2007
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