Recent sightings

Signs of winter
With tables already stacked for winter storage, a few people sit amidst the scattered Memorial Union Terrace chairs and fallen oak leaves, and take advantage of a mild, late-autumn day. (Photo: Jeff Miller)

 

Anyway you cut it
David Barnes, a Swiss-cheese maker from Stockton, Ill., left, and Bob Hughes from Dairy Farmers of America in Plymouth, Wis., right, use cheese triers to remove plugs from a block of Colby Jack cheese in a Babcock Hall laboratory while Brian Leitzke, UW Center for Dairy Research, and Stacey Pirhonen, Dairy Farmers of America, watch. During an intensive two-day Wisconsin Cheese Grading Short Course organized by assistant professor of food science Scott Rankin, participants learn the principles and practices involved in evaluating natural cheeses by feel, smell and taste. “Cheeses are like wine,” Rankin says. “They have different sensory attributes.” (Photo: Jeff Miller)