ARLINGTON — For advocates of cows grazing on grass rather than eating silage, the benefits to the environment, farmers and cows are clear.
But the million dollar question is, how does the milk these cows produce taste? Will people want to buy and cook with grass-fed dairy products?
In late October, a group was invited to UW-Madison’s Arlington Research Station for a “Grass-fed Dairy Tasting,” as part of a three-year project aimed at working with farmers, dairy processors and chefs to build a market for grass-fed milk.
The tasting group (composed of farmers, food processors, academics, journalists, business consultants, a veterinarian and others) was asked to make side-by-side comparisons of conventional dairy products versus grass-fed dairy products. Both were used in several ways: sliced cheeses, butter on baguettes, salad dressings, croissants, in a sauce for fish and cupcake frosting. The tasters were asked to rate the items on both plates, and comment on the differences.
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