The Venerable Berkey Creamery

Penn State University has certainly had more than their share of scandal lately. However, it is important to remember that for every Michael Mann or Jerry Sandusky there are hundreds of dedicated alumni who fill the world with good deeds. Two of these are the late Jeanne and Earl Berkey, formerly of Somerset, PA. In addition to their local works such as Laurel Arts, the Berkeys are perhaps best known for their $3M gift to PSU to aid in construction of the Penn State Food Sciences building which houses the famous Berkey Creamery. Previously known as the State College Creamery, it is the largest university creamery in the nation. The Creamery’s Ice Cream Short Course, first offered in 1892, has instructed generations of ice cream makers, including both Earl and Jeanne Berkey and a couple of obscure guys from Vermont known as Ben and Jerry. 4.5 million pounds of milk pass through the stainless steel tanks at the creamery and are turned into processed milk, cheeses and of course ice cream. The ice creamed produced here is of premium quality, with a butterfat content of 14.1%. All ice cream must have at least 10% butterfat and super premiums like Ben and Jerry’s can reach 16%. Berkey CreameryThe butterfat is what gives the ice cream it’s richness and mouth feel. On my recent visit, I naturally had the Paterno Peach, named of course after Jo Pa. The ice cream had the richness and mouth feel one would expect from a premium product. The chunks of peaches had enough acidity to keep the ice cream from being cloying. I was tempted to order a second cone, but my waist line forbid me from doing so. Keep in mind, it’s tradition that you cannot order two different flavors on one cone, a rule that has been broken only once, and that by a President of the United States, Bill Clinton. The ice cream can also be purchased in half gallons, packaged appropriately in plain blue and white containers reminiscent of the spartan uniforms worn by the football tem. The store can assist in packaging the ice cream for take home, even supplying dry ice to keep it frozen. I opted instead for several packages of cheese curd for the trip home, thinking it a better match for my Labatt. For the uninitiated, cheese curds are the solid part of curdled milk which is the first step in the cheese making process. They are milder and softer than the cheese which it would become if pressed and aged. The store also sells a limited selection of sandwiches and snacks if you’re not in an ice cream mood. If you visit State College the Berkey Creamery is a must stop, but if you go on game days be prepared for a long wait as they sell several thousand cones on these days.
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