Enjoy National Cheese Lovers Day with “grate” tasting University of Minnesota cheese

SIMON YANG, AGRICULTURAL COMMUNICATIONS AND MARKETING, BS '26

The University of Minnesota’s cheese history began in the early 1900s, and is still relevant today, with the Department of Food Science and Nutrition crafting some of the most delicious cheese available for sale on campus, making it the perfect go-to snack, especially for cheese lovers.
 

At the University of Minnesota’s College of Food, Agricultural and Natural Resource Sciences (CFANS), innovation is always on the menu. Each year, countless agricultural products are crafted through careful research, development, and a whole lot of brainpower. In honor of National Cheese Lovers Day, January 20, it’s only fitting to spotlight the University’s long-standing role in all things delightfully dairy … yes, it’s time to get cheesy.

The University of Minnesota has been milking its dairy expertise since the early 1900s. In fact, UMN researchers were instrumental in developing the blue cheese–making process in the United States. Back then, cheeses were even aged in caves along the Mississippi River—talk about taking research underground! Many of the methods pioneered during those early days are still foundational in cheese production today, proving that these ideas really aged well.

Fast-forward to today, and the Department of Food Science and Nutrition continues the tradition at its Pilot Plant. Here, dairy products are crafted and sold at the Meat and Dairy Salesroom, giving cheese lovers plenty to celebrate. A total of 17 cheese varieties are available, ranging from $6.50 to $12 per pound. Fan favorites include Nuworld cheese, a UMN original, along with classics like gouda and aged cheddar. You could say there’s something for every grate taste.

Every cheese sold is produced in Minnesota’s certified dairy plant, with students, faculty, and staff leading the charge. Products are made during classes, research projects, and even academic breaks, helping fund ongoing research and facility upkeep. It’s a system that’s educational, sustainable, and most importantly delicious.

So this National Cheese Lovers Day, remember: at UMN, the future of cheese is looking sharp.