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Cougar Gold cheese

Spring 2022

The cheesemaker

“When I get introduced to people for the first time and I tell them I make Cougar Gold cheese, they don’t believe me,” says Sarah Beale, head cheesemaker at WSU Creamery. “It’s kind of fun. Especially locally, everyone knows Cougar Gold.”

Beale has managed WSU’s day-to-day cheese-making operations for three years. One of the most difficult parts of the job: training and scheduling the approximately 40 student employees.

“Scheduling is crazy,” Beale says. “If we’re doing a double-batch day, a cheesemaker and pasteurizer need to be here by 3:45 a.m. on Mondays and 4:45 a.m. Tuesdays and Wednesdays. The rest come in … » More …

French fries with sauce
Spring 2019

Recipes: French fry sauces

 

Hot, crispy French fries…what can be better? Well, maybe with some good sauces. Find a few below, along with a fry recipe, from WSU Executive Chef Jamie Callison.

 

French fries

2 each russet potato, Washed and peeled except for ends

2 quarts canola oil

Seasoning salt or kosher salt & fresh black pepper to taste

1 tablespoon kosher salt

2 quarts water

 

Peel potatoes on the sides, leaving the ends with the skin on. Cut the potatoes into Batonnet size—cut to the full length of potato

Fill a large bowl with … » More …

Spring 2013

How Washington tastes: The Apple meets Cougar Gold

Much of Carolyn Ross’s work involves training people to quantify their taste. The sensory evaluation panels that she and her graduate students organize assess taste attributes in fruit and other foods and beverages such as sweetness, acidity, bitterness, and astringency. And “mouth feel,” which contributes enormously to the taste experience.

But for these panels to arrive at a consensus of, say, how sweet a given apple is, or how tart, or how much it crunches in relation to other apples, everyone must agree on the intensity of those attributes.

Before the panel members can evaluate a given food, they will train for a number of … » More …