Argyle – Sixty-four dozen eggs, cracked by hand. One hundred sixty gallons of milk, poured one gallon at a time. Butter. Sugar. Vanilla extract. Ground cinnamon. Rice. Tapioca.
It's all in a day's work at Louie's Specialty Foods, maker of small-batch baked custards and puddings, including bread pudding, rice pudding, tapioca and chocolate pudding.
America's Dairyland may not be known for pudding, but there's plenty of room for one more artisan dairy product – especially one that embodies the comfort of simpler times.
The creamery that's home to Louie's originally was built for butter in 1890 by "Butter King" John Newman of Elgin, Ill. Newman later sold it to "King of Kings" cheesemaker Albert Deppeler of Green County, known for his award-winning baby Swiss.
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