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 a 6 month mild buttery cheddar cheese with lactic tangy notes on the finish. Pairs well with a crisp dry cider.
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!
This Colby style, farmstead cheese is made with milk from UD cows on the same property as the Creamery, Delaware Gold was created by UD students and staff.
Cost: $14 per pound
Sizes: 6- to 8-ounce portions
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.
Cheddar cheese curds
Think of this cheese as the middle of the cheddar making process. They have a springy texture and squeak on the teeth when you chew them.
Cost: Starting at $3.40
Sizes: 4 ounce and 8 ounce portions
Flavors: Plain, Ranch, and Delaware Coastal Curds
The springy texture squeaks 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.