UConn Creamery

UConn Creamery Logo

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.

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.

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"

UConn Creamery staff producing cheese (photos courtesy of CAHNR Communications)

Creamery News

Bill Sciturro pours a test batch of reduced sugar ice cream into a batch freezer at the UConn Creamery. (Peter Morenus/UConn Photo)

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.