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, Associate Professor of Dairy Foods, utilizes the space to conduct research into food safety, assist with cheese making, and conduct student labs. 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. In addition to ice cream, the UConn Creamery produces a number of cheese varieties.
See a virtual session about the UConn Creamery hosted by UConn Alumni - "The Evolution of UConn's Creamery -From Ice Cream to Award-Winning Artisanal Cheeses"
- 40 Tiny, Perfect Things about Summer in New England - Boston Globe
- 36 Best New England Ice Cream Shops - Yankee Magazine
- Where to Celebrate National Ice Cream Day in Connecticut - CT Insider
- These are the 10 Best Ice Cream Places in Connecticut, According to Our Readers - Hartford Courant
- Connecticut's Ice Cream is the Cherry on Top of Centuries of Dairy Farming History - CT Post
Available Cheese Flavors
- Husky Juustoleipa (assorted varieties)
- Storrs Original Farmstead Jack
- 1881 Reserve Jack
- Old Farm Lane (Formerly Queso Blanco, assorted varieties)
Limited quantities available! Check with the UConn Dairy Bar for current availability. Celebrate #NationalCheeseDay with UConn
Learn more about dairy food product research at UConn on Dr. D'Amico's Lab Website.