A team of graduate and undergraduate food science students are entering their novel pizza cheese into a competition held by the Wisconsin Cheese Maker’s Association. Their cheese will be on display and will be judged at the annual industry conference held on the April 22nd, 2015.
The team is entering the cheese into the Class 4 category (open class: flavored soft & semi-soft cheeses). Their product is a fresh mozzarella seasoned to taste like pizza with dried basil, Italian seasoning, tomato powder and ghost pepper.Their team name this year is the Washington State University “Curds of Prey”.
Two members of the team, Zachary Cartwright and Franciele Caramit, will be attending the competition in Wisconsin on the 22nd. We wish the team the best!