The number of dairy farms in Wisconsin has been declining steadily for years. This decline has important implications for the economic, ecological and social sustainability […]

Grass Clippings is a quarterly newsletter that features grazing-related research from the University of Wisconsin and beyond. The August issue features: Invasive weeds on the […]

This report describes managed grazing projects funded by the Wisconsin Grazing Lands Conservation Initiative from 2002-2003. Seventeen education projects supported a variety of networking activities, […]

Participatory research brings professional researchers together with citizen stakeholders to define problems or questions, collect information, and use it to promote change. This publication addresses […]

The organic food market continues to expand in the United States, consistently growing at a rate of 15 to 21 percent per year and reaching […]

Grass Clippings is a quarterly newsletter that features grazing-related research from the University of Wisconsin and beyond. The May issue features: Interseeding legumes vs. applying […]

What makes specialty cheese special? More specifically, what taste characteristics make cheese from pastured cows unique? These are important questions for farmers and milk processors wanting to create specialty dairy products from the milk of pastured cows. Preliminary research from UW-Madison shows that cheese from the milk of pastured cows tastes significantly different from other cheese. This study was not able to identify the chemical compounds causing the flavor differences. A consumer panel preferred the cheese made from the milk of cows fed pasture and grain, similar to the milk produced on most Wisconsin grazing dairy farms.

This worksheet, which is geared toward older elementary school children and their teachers, presents basic information about grazing dairy cows. It presents grazing as a […]

The market for specialty cheese, including pastured cheese, is growing rapidly. Graziers, cheesemakers and marketers need to know how pastured cheese is unique. This report […]

How satisfied are graziers with their lives? According to a recent survey, graziers are more satisfied with all quality of life measures than farmers who […]