tm1b41_macaroni_cheese1
Recipes

A Classic: Mac and Cheese

With the weather getting a bit cooler and drizzly, why not make this classic using Babcock's finest cheeses? INGREDIENTS: 250g/9oz macaroni 40g/1½oz butter 40g/1½ plain flour 600ml/1pint 1½fl oz milk 250g/9oz grated cheddar 50g/2oz grated parmesan (or any alternative) METHOD: Cook the macaroni in a large saucepan of boiling salted water for 8-10 minutes; drain well and set aside. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes. Gradually whisk in the milk, a little at a time. Cook for 10-15 minutes to a thickened and smooth sauce. Meanwhile, preheat the grill to hot. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until the cheese is well combined and melted. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish. Sprinkle over the remaining cheddar and the parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling. Serve straightaway. Credit goes to BBC Food. Click here!
May 11, 2015
-20150511
recipes
10
CB9PHeqVEAAZHE1
News and Events

Graduating Seniors

Today's the last day of classes and we will soon be saying good bye (for now) to our amazing seniors. To see who's behind the scenes helping Babcock plant staff create delicious ice cream and cheeses, click here! And to all of UW-Madison's graduating class, good luck! Make sure you stop by Babcock before you leave!
May 8, 2015
-20150508
news-and-events
10
gary
News and Events

Babcock’s Award Winner

Master Cheese Maker Gary Grossen with his award for 3rd place in the Gouda Competition!
April 27, 2015
-20150427
news-and-events
10
charlotte
Recipes

Country style Grilled Cheese

Have you tried our Havarti cheese? If you haven't yet, here is your chance. This recipe combines Havarti with some sharp Parmesan (though not necessary) to make a tasty grilled cheese that will keep you going for the day! Ingredients: 1/2 cup balsamic vinegar 3 tablespoons honey 2 tablespoons olive oil, divided 1 cup red onion slices 1/4 pound Brussels sprouts, stemmed and quartered 3 large garlic cloves, minced 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried rosemary, crushed 1/2 teaspoon red pepper flakes 1/3 pound kielbasa sausage, sliced 1 tablespoon butter 4 thick slices rye bread 1 cup (about 3 ounces) Wisconsin Parmesan cheese, grated 6 1-ounce slices Babcock Havarti cheese Method: 1. Mix balsamic vinegar and honey in saucepan over a high heat. Boil and reduce heat to low and simmer until mixture has reduced to 1/4 cup, about 10 minutes. Set aside to cool. 2. Heat 1 tablespoon olive oil over medium-high in medium skillet. Add red onion slices; sauté until tender. Add remaining tablespoon olive oil, Brussels sprouts and garlic. Season with salt, pepper, rosemary and red pepper flakes. Sauté mixture until sprouts are browned and onions darken. Remove mixture to bowl and set aside. 3. In skillet the ...
-20150427
recipes
10
FFA day
Ice Cream

FFA day in full swing

Overheard: "So delicious" - anonymous student
April 24, 2015
-20150424
ice-cream
10
ffa
News and Events

FFA Career Development Event returns to UW-M

This Friday, April 24th, is the FFA Career Development Event, a contest where FFA members can demonstrate their knowledge and skills gained from 1) classroom instruction, 2) their SAE and 3) FFA activities. The CDE is for Agriculture students in high school passionate about learning and judging industry standards. The contests cover a wide array of areas from: meat, poultry, dairy, livestock, equine and other dairy foods. The event is held at the University of Wisconsin Madison at various locations around Agricultural and Food sciences buildings. To find out where the events are held, click here!  
April 22, 2015
-20150422
news-and-events
10
Slider1
News and Events

Wisconsin Cheese Industry Conference

Join the nation's top seminar for cheese, butter and whey industry, Wednesday the 22nd of April and Thursday the 23rd of April at the Alliant Energy Center, Madison, WI! For more information and a schedule click here!
-20150422
news-and-events
10
chees comp
News and Events

2015 United States Championship Cheese Contest

Gary Grossen, the Master Cheese maker at Babcock Hall Dairy Plant, received 3rd place for his Gouda entry at the 2015 United States Championship Cheese Contest! Babcock Hall’s winning Gouda earned a score of 98.60 in the Aged Gouda category. Grossen also received 4th place in the Brick competition with a score of 99.65. Click here to see Gary's scores and learn about WI's cheese making representation!
April 10, 2015
-20150410
news-and-events
10
HSZfTw8x13c213832333734393qQcAQmKA_1409519999
Recipes

Recipe: Pepper Jack and Bacon Muffins with Red Pepper Butter

Is Babcock's pepper jack your favorite? Try these muffins for a tasty snack. Makes 12. INGREDIENTS: Red Pepper Butter: 1/2 cup butter, softened 1/4 cup roasted red pepper, chopped 1/4 teaspoon garlic powder Muffins: 8 slices bacon, cooked crisp and divided 2 cups biscuit mix 1/4 cup cornmeal 2 cups (8 ounces) Wisconsin pepper jack cheese, shredded and divided 3/4 cup milk 1/4 cup butter, melted 1 egg, beaten METHOD for muffins: 1. Dice the slices of bacon and cook in a pan over a medium heat until crisp. 2. Once cool, cut remaining bacon strip into squares. Set aside to cool. 3. In medium bowl, combine biscuit mix, cornmeal, diced bacon and 1 1/3 cups pepper jack. 4. Add milk, melted butter and egg; stir just until moistened. Scoop batter into 12 muffin cups. 5. Sprinkle remaining cheese over the muffins. 6. Bake 15 to 20 minutes until golden brown. Let cool for 10 minutes. Remove from muffin pan and serve with red pepper butter. METHOD butter puree: 1. Puree butter, red pepper and garlic powder in food processor or blender; set aside. Source and photo credit to Eat Wisconsin Cheese
April 7, 2015
-20150407
recipes
10