University of Idaho's Dairy Partnership Wins National Recognition

The University of Idaho’s College of Agricultural and Life Sciences is celebrating a significant achievement in dairy production. Its collaboration with Brush Creek Creamery has led to a national award for the creamery’s labneh cheese at the Good Food Awards in New York. This competition, often referred to as the 'Oscars' of the food industry, recognized Brush Creek’s labneh among over 1,200 entries nationwide.

The University of Idaho's dairy supplies approximately 357,000 pounds of fluid milk annually to Brush Creek Creamery. This milk is used to produce around 40,000 pounds of specialty artisan cheeses each year, including blue cheese, brie, feta, smoked gouda, and havarti, in addition to the award-winning labneh.

Key to the success is the custom management of the university’s herd. To provide milk with higher natural butterfat levels, the dairy has integrated Jersey cows into its primary herd. This selective breeding helps meet the creamery's needs for milk suited to high-yield artisan cheese production.

The quality of the milk is maintained through rigorous health monitoring of the herd. The dairy consistently records low somatic cell counts, which indicate good udder health and low infection rates. These measures ensure the milk retains delicate proteins and avoids off-flavors, providing a clean, stable raw ingredient for cheese fermentation.

This recognition highlights the strategic role of university dairies in enhancing regional agricultural value chains. The partnership between the University of Idaho and Brush Creek Creamery exemplifies how academic research and specialized herd management can support local processing enterprises and elevate regional dairy products on a national scale.