About our Creamery
The cheeses produced here have won national and international awards, as well as earned a reputation worthy enough to support a direct marketing business.
The WSU Creamery is a self-supporting unit of the School of Food Science in the College of Agriculture, Human & Natural resource Sciences. Aside from providing jobs for up to 70 students per year, the revenue from the sales of ice cream and cheese helps support teaching and research. The creamery includes a research laboratory adjacent to the production area for the preparation of small volumes of cheeses, ice cream, and other dairy products.
The Creamery manufactures 450,000 pounds of cheese each year, made from Grade A pasteurized milk produced at the university-owned dairy farm and using lactic acid cultures.
Cougar Gold, the most popular cheese, accounts for about 80% of the total cheese produced. Other cheeses include a Monterey Jack-type cheese that is called Viking, Crimson FIRE!, American Cheddar, Smoky Cheddar, Dill Garlic, Sweet Basil, and Hot Pepper, which includes diced jalapeno peppers.
For more information, contact the WSU Creamery at: 509-335-4014 or 1-800-457-5442