WSU Creamery

Celebrate the WSU Creamery’s 75th anniversary with a special cheese and free giveaways.

Exceptional learner explores the world of food and fermentation, beyond the classroom.

‘Everyone knows Cougar Gold,’ says Beale, who leads cheesemaking on the Pullman campus

The Department of Animal Sciences claims the Big Scoop, an annual competition between university ice creams.

Cougar Gold cheese, and the students who make it, are featured on The Rachael Ray Show.

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.

Dean Wright and the School of Food Science welcomed Ivar’s CEO Bob Donegan to the student-centered WSU Creamery.

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.

Great milk from WSU’s Knott Dairy Center makes for ice cream so good it beats all comers.

“If you start with a good raw product, you end up with a quality end product,” says John Haugen, manager of the WSU Creamery.

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.