Flavors | WSU Creamery | Washington State University (2024)

FAQs

Flavors | WSU Creamery | Washington State University? ›

Self-Guided Tour

The best time to view cheese production is Monday – Thursday, 10:00 a.m. – 2:00 p.m. (days and times subject to change). To find out when we'll be making ice cream, please call Ferdinand's at 509-335-2141.

Self-Guided Tour

The best time to view cheese production is Monday – Thursday, 10:00 a.m. – 2:00 p.m. (days and times subject to change). To find out when we'll be making ice cream, please call Ferdinand's at 509-335-2141.

Each batch of cheese is enough to fill 800 cans, he said. Walcott wrote that it costs the WSU Creamery $18 to produce each can of Cougar Gold. Haugen said because Cougar Gold is aged for one year before being sold, sales goals and limits are based on the number of cans produced the previous year.

How long will the cheese last? As long as the cheese is unopened and refrigerated, it will last indefinitely. An unopened can of cheese becomes more flavorful, sharp, dry, and crumbly with age.

It is aged and delicious, arrives in a round can and lasts a long time. Like all cheeses it is not inexpensive, but it is definitely worth the money if you love good cheeses. It is also worth ordering two at a time, if needed, as you save on delivery fees only once.

Cougar Gold

Winner of several national and international awards. A rich, white cheddar with a smooth, firm texture. This unique cheddar has a depth and intensity that most people have never before experienced.

$33.00 per 30-ounce can (plus shipping).

Yes! I just cracked one that aged for 3 years. It was uniquely crumbly, salty, and very creamy and smooth. Very much a melt in your mouth cheese.

Use it as a topping for crackers, on the go, or to add some cheesiness to your meals. No need to refrigerate and an excellent source of protein.

Cougar Gold is an American Cheddar cheese produced at Ferdinand's Creamery on the Washington State University campus in Pullman, Washington.

Does cheese still age in the fridge? ›

You can age cheese in a regular refrigerator. Unfortunately, a standard refrigerator is 10-15 degrees cooler then a cheese cave and has the tendency to remove moisture from the air, causing unprotected cheese to dry out. The lower temperature causes the aging process to slow down.

Today we're going to take a good look at a delicious Viking treat: skyr! Pronounced “skeer”, this is a soft cheese produced from skimmed milk, a starter culture and rennet. Vikings brought skyr from Norway to Iceland in the late ninth century.

The oldest (edible) cheese in the world was a 40-year old cheddar from Wisconsin made by cheesemaker Ed Zahn. Apparently, the sharpness could only be consumed in small doses. This cheese was made while Nixon was President and it was sold in one-ounce pieces. That is some old milk!

The milk Beecher's uses contains 3.9 percent butterfat. “We'd like to get to 4.2 percent.” Cougar Gold uses milk that contains 3.8 percent butterfat. This translates to about 35 percent butterfat in the cheese. The milk that makes Cougar Gold comes from the University's 135 Holstein cows.

Processed Medium Cheddar has a hint of sharpness, smooth and firm in texture. It is completely shelf stable and does not require any refrigeration.

Enjoying Brie & Camembert

Sold in a tin to preserve its freshness until you decide to eat it. Our Brie is a very close relative to the Camembert, nutty in the undertones but in general very mild. Like the Camembert it's made from pasteurized cow's milk and will keep fresh for a while due to the sealed tin.

There is no tour. It's self tour. They have little placards posted throughout and you just walk from one to another. It can take you as long as you want if you read everything and if you go on a weekday when they are in operation it could take you an hour or two.

The Tillamook Creamery is an Oregon icon and one of the state's top tourist destinations with over 1.3 million visitors annually and as many as 17,000 visitors daily during the summer.

It all began in 1946, when the Church purchased a dairy farm in Elberta, Utah, about 35 miles south of Provo. In 1949, the BYU Dairy Products Laboratory opened. This lab provided milk and other dairy products for campus.

While we don't have a physical storefront, our facility where we make everything is located in Wyandanch, you are welcome to come visit us and purchase products directly! We're located at 29 Wyandanch Ave, Wyandanch, 11798 We're open Monday - Friday 9a-5pm.