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Fall 2012
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CALS Notes

A New Big Cheese on Campus: Cornell Big Red Cheddar

Cornell Big Red Cheddar

Starting with fresh milk from Cornell’s own dairy farm and aged to perfection for six months at the Cornell Dairy, Cornell Big Red Cheddar is a Cornellian through and through. Developed by dairy extension specialist Rob Ralyea, M.S. ‘98, with the help of Brian Bailey, master cheese maker at Yancey’s Fancy cheese company, and Howard Van Buren of natural ingredients company Chr. Hansen, Big Red is actually a white, mild cheddar. Available as two-pound wheels or single-serving bags of curd, Big Red Cheddar will be sold at The Cornell Store and at the Cornell Orchards Store, beginning in December. Online pre-orders can be made through The Cornell Store. Additionally, it will be featured in campus eateries, which use about 2,400 pounds of mild cheddar per year.


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