Cheese
UDairy Creamery introduces cheese curds: youtube.com/watch?v=YLTQBrkZseg
Our cheese is processed in the 3,600-square-foot Charles A. Genuardi ’70 and Patricia Genuardi Food Innovation Laboratory.
This innovation space includes equipment for dairy processing and cheese production, as well as a student test kitchen.
This facility allows students to learn entrepreneurial and food production skills that will carry them
from the classroom to a multitude of career opportunities beyond the University.
Learn about our cheeses
First State Cheddar
Our First State Cheddar is made with milk from UD cows in our production facility located just next to our flagship location on the College of Agriculture and Natural Resources campus. It is a 6 month mild buttery cheddar cheese with lactic tangy notes on the finish. Pairs well with a crisp dry cider and fresh fruits.
For those of you who venture to our UDairy Creamery Cafe on Main Street, you can order a BBQ Bacon Grilled Cheese that consists of our First State Cheddar cheese, bacon, BBQ sauce, caramelized red onions, and sourdough bread!
Rodammer Reserve
Our Rodammer Reserve is now available! Developed by our Plant Manager, Jennifer Rodammer, our cheddar cheese has been aging over 2 years and has developed a sharper flavor with enhanced lactic notes on the finish. Pairs well with a merlot or sour beer and grainy mustards or savory chutney spreads.
Delaware Gold
This Colby style, farmstead cheese was created by UD students and staff. Aged a minimum of three months, Delaware Gold has a mild cheese flavor with buttery tangy notes. This cheese is great for snacking and cooking. And it’s versatile — used in sauces, nachos, skillet dishes, mac and cheese and quesadillas. Pairs well with a dry white wine, fresh plums and pears.
Sizes: 6- to 8-ounce portions
Cheddar cheese curds
Currently unavailable due to the renovation of our production facility. Please look for them to return in the spring of 2024!
Our cheddar cheese curds are the happy bi-product of the cheddar making process. Rather than adding them to a mold to press and then age, we set them to the side, salt and season them and serve them fresh to you! They have a springy texture and squeak on the teeth when you chew. They are known for being battered, deep-fried and used in a Canadian dish called Poutine, where the curds are placed on top of French fries and then covered in warm gravy. Pair well with a lager or chardonnay as well as citrus and apples.