What's new?

Babcock Dairy Staff Retreat

The Babcock Hall Dairy Plant and Store team took a tour of Camp Randall! We love being a part of Badger Nation. On, Wisconsin!
June 30, 2015
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Ice Cream

Wisconsin Science Festival Flavor Contest

The Wisconsin Science Festival, held in the Town Center of the Discovery Building on October 22-25, 2015, is hosting a contest in search of a new Babcock ice cream flavor! Participants should submit their ice cream creation ideas by July 1st, and the winning flavor will be produced right here at Babcock Hall Dairy Plant. Fill out your suggestion form HERE, and get ready for some fun-filled, delicious competition!
June 9, 2015
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What's new?

Dairy Month

That's right, June is finally here and that means so is our beloved Dairy Month! Want to help us celebrate here at Babcock Hall Dairy Plant and Store? Check out these 5 legenDAIRY ways to make these dairy-filled days a total blast: 1. Take a tour of the Babcock Hall Dairy Plant. Schedule your own today! 2. Eat some of our famous Babcock ice cream while basking in the sun on Bascom Hill. 3. Come see us at the Babcock Hall Dairy Store to sample our many award-winning cheeses. 4. Visit the historic UW-Madison Dairy Cattle Center to observe the cows and milking process. 5. Go on a journey around the university's campus to explore all 6 locations (Union South, Memorial Union, Gordon Commons, Four Lakes, Rheta's and the UW Hospital) where Babcock frozen dessert is served. Be sure to enjoy a cone on The Terrace when all's said and done!
June 2, 2015
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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
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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
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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
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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 ...
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FFA day
Ice Cream

FFA day in full swing

Overheard: "So delicious" - anonymous student
April 24, 2015
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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
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