With increasing concerns about herbicides and environmental problems, more innovative ways of controlling weeds need to be studied. Living mulch may be an option for producers using an integrated weed management system, according to Jerry Doll, extension weed scientist in the College of Agricultural and Life Sciences at the University of Wisconsin-Madison.

Managing crop residues and ground cover for erosion control is important when establishing, maintaining and rotating out of perennial forages, say researchers at the College of Agricultural and Life Sciences. The researchers studied establishing alfalfa with an oat cover crop, growing alfalfa with smooth bromegrass, and killing alfalfa in spring or fall.

Many state dairy farmers are waiting a bit too long to chop corn for silage, and that’s hurting their milk checks. The latest research at the University of Wisconsin-Madison shows that chopping at 65 percent moisture will maximize milk and milk protein yields, according to Randy Shaver, a dairy scientist and extension dairy nutritionist at the College of Agricultural and Life Sciences.

Many students seem to learn more when they are actively studying an issue in a community rather than digging through the library for information.

Everyone knows that Wisconsin is the Big Cheddar in U.S. cheese production. And now we’re on our way to becoming the First Feta, the Major Manchengo, or the Radical Roquefort.

About 60 years after it sold its dairy cow herd, the Spooner Agricultural Research Station is back in the dairy business.

The nation imported 66 million pounds of sheep’s milk cheese in 1994, valued at $118 million.

Many farmers who visited the Marshfield Agricultural Research Station’s New Technology Field Day last month received their first exposure to precision farming – but probably not their last. Precision farming can help farmers cut input costs and reduce pollution.

Two UW-Madison agricultural economists haven’t backed off a millimeter from their conclusion that major cheese traders — particularly Kraft Foods — intentionally drove down prices on the National Cheese Exchange (NCE) in order to shift prices in the broader cheese market in their favor.

Farmers can earn $140 more per acre per year by growing certified red clover, compared with a less expensive “generic” red clover.