Grazing to a better cheese

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.