Food Science researchers have found that the e-tongue can differentiate between levels of spiciness much better than people, without having to deal with tired taste buds.
The WSU Creamery is building a brand new whey processing facility, which will be attached to the existing creamery facility and Ferdinand’s Ice Cream Shoppe. It will process the waste product leftover from making cheese.
CHEHALIS, Wash. – The Washington State University Creamery will offer its popular series of basic cheese making, advanced cheese making and pasteurization short courses in early 2013.
Welcome Back to the Future With an impish grin, Mike Kahn led a group of visitors into an old greenhouse on the Washington State University campus in Pullman. Kahn is a scientist in WSU’s Institute of Biological Chemistry, the home of a group of researchers probing the secrets of plant life to help ensure the […]
PULLMAN, Wash. — What happens when tomato meets oregano in the WSU Creamery? Hundreds tried to name the delicious result, but there was only one winner: Oreganato. The new cheese flavor, made with loving care by the WSU students who produce world-famous Cougar Gold, is being released today, Valentine’s Day.
PULLMAN, Wash – A series of courses designed for future and existing cheese makers offered by Washington State University are taking place across Washington State during the beginning months of 2011. The courses include hands-on activities as well as field trips. Registration and further details are available at http://www.wsu.edu/creamery/upcoming.htm.
PULLMAN, Wash. – Cougar Gold, Washington State University’s signature cheese, has earned a Gold Star Award from Santé Magazine, a restaurant industry trade publication. The Santé Gold Star is an elite designation bestowed on a limited number of products deemed to be of exceptional merit by the Santé Food, Wine & Spirits Review tasting panel. […]