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UCONN DAIRY BAR SAYS `CHEESE' ; POPULAR CAMPUS STOP HAS A NEW OFFERING
[STATEWIDE Edition]
Hartford Courant
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Hartford, Conn.
Abstract (Document Summary)
So far, the crew has made cheese about every two weeks, [David J. Dzurec] said. So far, Dzurec's crew has focused mostly on unripened cheese, like juustoleipa, and they hope to work their way up to Camembert or Swiss or blue (which takes about a year to ripen). Already, Dzurec wants a bigger vat. You don't know if you don't try. The school's dairy plant opened in 1953, and until the early '90s, it supplied all of the school's dining halls with dairy products. Now the operation focuses on ice cream -- and cheese. Dzurec, who grew up in a dairy processing plant in Ohio, said the idea is to perfect the process, and then start offering short cheese-making courses -- similar to his course on ice cream making -- to the public. PHOTO 1: COLOR, JOHN WOIKE / THE HARTFORD COURANT PHOTO 2: (B&W), JOHN WOIKE / THE HARTFORD COURANT; PHOTO 1: A TRAY of juustoleipa cheese, a rather mild Finnish cheese, is fresh out of a UConn convection oven to cool down before being packaged. PHOTO 2: DR. DAVID J. DZUREC checks the aroma from a block of juustoleipa cheese that he and his assistants made at the UConn Dairy Bar. The cheese, Finnish in origin, is pronounced ooos-ta-LE- ba. Reproduced with permission of the copyright owner. Further reproduction or distribution is prohibited without permission.
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