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Degree option supports growth of fermentation industries

By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences

fermentation-detailPULLMAN, Wash. – From beer and pickles to cider and cheese, U.S. food industries that rely on fermentation are proliferating – and so is the need for an appropriately skilled workforce. Starting in the fall, Washington State University will offer classes in fermentation science as part of a new option within the food science major. » More …

Cougar Gold puzzles Obama press corp

 

 

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Fall 2010 Washington State magazine – The secret to Cougar Gold 

08-14-10 WSU Today – Circa 1987: Oldest Cougar Gold cracked open, still tasty

08-11-10
WSU Today
– Cheese can design changes; product remains 

09-16-08 WSU Today – Ferdinand’s 60th anniversary

05-12-06 WSU Today – What’s in a name? WSU bullish on Ferdinand’s … but since when? (See
historic photo) 

05-12-06 WSU Today – What’s in a name? WSU bullish on Ferdinand’s … but since when? (See
historic photo) 

SEATTLE – … » More …

Oldest Cougar Gold cracked open, still tasty

Al Howell and Russ Savadalena (l-r) with 23-year old Cougar Gold
cheese, cracked open on Aug. 12, 2010 at Ferdinand’s Creamery.
Photo by Tim Marsh, WSU Today

 

 

 

Related

Fall 2010 Washington State magazine – W19: The secret to Cougar Gold Cheese

08-18-10
Wall Street Journal
– Cougar Gold puzzles Obama press corp

08-11-10 WSU Today – Cheese can design changes; product remains ‘gold’

09-16-08 WSU Today – Ferdinand’s 60th anniversary

05-12-06 WSU Today – What’s in a name? WSU bullish on Ferdinand’s … but since … » More …

Creation of Cougar Gold

PULLMAN —
The year was 1940 and N. S. Golding was in the Washington State College creamery surrounded by a group of dairy science students. Crowding near, the young men strained to follow as Golding described the intricacies of cheese-making…

 

“Golding was English and had a habit of talking with a pencil in his mouth,” said Jerry Clarke, a former student, now age 90, looking back through time.

 

“I’m not sure if he was trying to develop something with gas production or just experimenting with different cheese cultures, but he made … » More …

Cheesemaker, mentor, agent for change

Christina Alexandre-Zeoli is passionate about her work, and understandably so. She has worked as the principal cheesemaker for the WSU creamery, making the famous Cougar Gold, American cheddars and Viking cheeses.“I love what I do; it’s my passion,” she said. “To see all the cheese lined up in the cooler, I think, ‘I’m part of a proud tradition that brings people joy.’ ”Alexandre-Zeoli started out in shipping in 2002 before becoming the cheesemaker in 2004. Once there, she quickly became an advocate for the student employees. At times she spent her off hours considering how to accommodate students’ needs, training goals and how to make … » More …

WSU cheese wins gold in world competition

Cougar Gold, Washington State University’s famous white, sharp, cheddar cheese, earned a Gold Award at the prestigious 2006 World Cheese Awards in London this past June.Cougar Gold was one of four cheeses in its class to earn Gold Awards. Nine cheeses were entered. “The prestige of winning gold at the World Cheese Awards is close to taking gold in the Olympics,” said Bob Farrand, chairman of the contest, in a news release issued by the U.S. Dairy Export Council.”This award means that the Cougar Gold cheese manufactured by our students is recognized internationally as a “world class” cheese,” said Russ Salvadalena, manager of the WSU … » More …