The UConn Department of Animal Science Creamery is located in the George White Building. All of the ice cream sold in the UConn Dairy Bar is produced in the Creamery with fresh milk from UConn’s Kellogg Dairy Center. The Creamery is used for Dairy Foods research, outreach, and teaching activities. Dr. Dennis D’Amico, Assistant Professor of Dairy Foods, has been recently hired to conduct research and teaching labs in the facility. Twenty-four regular flavors, two seasonal flavors, and the occasional limited edition flavors are produced in this facility. The Creamery’s ice cream has won awards year after year – their most recent being the Readers' Choice Best Ice Cream from the Chronicle and Yankee Magazine's “Best of New England – Editors' Choice Award". In addition to ice cream, both cheddar and juustolieapa cheeses are produced at the UConn Creamery.
Production can viewed from the observation window in the UConn Dairy Bar. For questions about ice cream production, contact Bill Sciturro, Creamery Manager, at (860) 486-0569.
Learn more about dairy food product research at UConn on Dr. D'Amico's Lab Website.
UConn Creamery staff, Ben Honer and Bill Sciturro, removing Queso Blanco from the press and preparing to package the cheese.