1. Professor Donald J. McMahon

2. Whether this is your first experience of Aggie Ice Cream or your thousandth, you ’ ve probably realized its something special. In fact,you ’ re also experiencing history. The Aggie Ice Cream now being made and enjoyed at Utah State University, traces its ancestry to when a Creamery was built as part what is now called “ Old Main ” -- the original building of the Utah Agricultural College established in 1888 in beautiful Cache Valley. The development and evolution of Aggie Ice Cream occurred because there was a willingness to explore new ideas and apply new concepts.

15. Making Famous Aggie Ice Cream * Cache Valley a high mountain treasure nestled among Utah’s snow-capped Rocky Mountains *Trademark of

17. Cache Valley is Utah’s best dairy farming area. The mountain snow provides water for growing many crops of grass and alfalfa.

18. Ensuring the milk is Grade A is a high priority at Utah State University’s dairy farm. The milk is then quickly cooled and sent to the University’s dairy processing laboratory. Students checking on some of the dairy farm Holstein cows Housing for new calves at the dairy farm Cows are milked twice each day

19. Utah State University’s Creamery in the Nutrition and Food Sciences Building Milk is delivered from the dairy to the Creamery on the University’s campus, and the process of making Famous Aggie ice cream begins. The USU Dairy Products Laboratory serves as the Creamery for making ice cream, cheese and yogurt as well as providing modern processing facilities for teaching students and conducting up-to-date research on dairy foods. The Creamery is a state-inspected and licensed Grade A milk processing facility.