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
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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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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
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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!
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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
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news-and-events
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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
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recipes
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Niki-Seaberg
News and Events

We Mean Business – A new flavor for the WSB

On April 1st, the Wisconsin School of Business (WSB) and Babcock Dairy Plant launched the official ice cream flavor of the WSB; We Mean Business: Together Forward. The ice cream, We mean Business; a vanilla ice cream with chocolate coated salted caramel, white chocolate chips and a marshmallow swirl, is the tasty creation of senior accounting major Niki Seaberg (BBA ’15). Seaberg’s flavor submission was selected from over 200 entries in a  competition held last fall to communicate the WSB's brand to partners within WSB, the UW campus and the Business Badger Alumni and Friends. The flavor was selected not only for its creativity but how well it embodies the WSB's school spirit. The ice cream is available from the Capital Café in Grainger Hall, all campus Daily Scoop shops, and the Babcock Hall Dairy Store. To see what it's all about from the WSB click here. *Available while stock lasts! Photo courtesy of the Wisconsin School of Business at the University of Wisconsin-Madison.
March 25, 2015
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news-and-events
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boybbstate2015
News and Events

Celebrating the 100th anniversary of WIAA Boys State Basketball Championships

Babcock Dairy Plant has released a one off ice cream to celebrate the 100th Anniversary of the WIAA Boys State Basketball Championships (WIAA) starting this Thursday the 19th of March at the Kohl Center. In the name of the game, "Alley-Oop Scoop" ice cream is a vanilla based ice cream with caramel swirls and chocolate coated pretzel balls. This ice cream was designed specifically for the anniversary of the WIAA so enjoy it from Thursday to Sunday only! To see the schedule click here!
March 18, 2015
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