{"id":475,"date":"2023-06-27T15:50:04","date_gmt":"2023-06-27T22:50:04","guid":{"rendered":"https:\/\/libraries.wsu.edu\/friends\/?p=475"},"modified":"2023-06-28T15:29:41","modified_gmt":"2023-06-28T22:29:41","slug":"the-cream-of-the-crop-national-dairy-month-highlights-wsu-creamery-journey","status":"publish","type":"post","link":"https:\/\/libraries.wsu.edu\/friends\/2023\/06\/27\/the-cream-of-the-crop-national-dairy-month-highlights-wsu-creamery-journey\/","title":{"rendered":"The Cream of the Crop: National Dairy Month Highlights WSU Creamery Journey"},"content":{"rendered":"\n

In honor of National Dairy Month, we head down memory lane to the good ol\u2019 days to highlight Pullman\u2019s creamy treasure.<\/p>\n\n\n\n

Washington State University Creamery initially focused on producing milk and ice cream products for university dining halls. However, during the summer months, when students were gone, the Creamery faced the challenge of avoiding milk wastage. As a solution, the Creamery embarked on a new venture: cheese production.<\/p>\n\n\n\n

WSU then started sourcing its milk from a commercial dairy at a more affordable price. This allowed the Creamery to seize the opportunity to produce cheese year-round, thereby generating revenue to support its operations and fund vital research endeavors for the university. This pivotal moment marked a turning point for the Creamery, propelling it towards a brighter, tastier future.<\/p>\n\n\n\n

Each year, the Creamery churns out an astonishing 250,000 cans of cheese, with a staggering 80 percent dedicated to the iconic Cougar Gold variety. Additional flavors, such as Natural Cheddar, Smoky Cheddar, and Viking, grace the Creamery\u2019s diverse lineup. For those seeking a bolder culinary adventure, Ferdinand\u2019s extends its repertoire to include cheese curds, tantalizingly flavored with options like Ghost Pepper and Garlic Dill.<\/p>\n\n\n\n

The realm of ice cream is no exception, with flavors evolving over time, ranging from classic favorites to unconventional delights like lemon custard and licorice. Today, customers have crowned \u201cCougar Tracks\u201d as their cherished favorite, featuring a velvety vanilla base entwined with fudge swirls and peanut butter cups.<\/p>\n\n\n\n

In 1992, the Creamery bid farewell to its former home in Troy Hall, finding a new space within the walls of the Food Quality Building. The original Ferdinand\u2019s murals moved as well and are on display in the Food Quality Building\u2019s front entrance. The Creamery\u2019s relocation not only provided students with valuable work experience, but also served as an ideal setting to showcase the Creamery\u2019s delectable offerings.<\/p>\n\n\n\n

At the WSU Creamery, upholding the esteemed reputation of Cougar cheeses and Ferdinand\u2019s ice cream is a matter of utmost pride. With a steadfast commitment to excellence, the Creamery strives to provide the highest quality products while delivering exceptional customer service. Each purchase from the Creamery contributes to the support of student employees, affording them competitive wages and invaluable hands-on work experience. Moreover, a portion of the revenue generated is reinvested in the Food Science programs, directly benefiting the students involved.<\/p>\n\n\n\n

The burning question lingers: why cheese in a can? In the 1930s, the WSU Creamery embarked on a quest to discover the optimal storage method for cheese\u2014one that would preserve its integrity and protect it from contamination. Thus, the fabled Cougar Gold was born. Encased within tins, this extraordinary cheese possesses an extraordinary trait\u2014it can endure indefinitely. As the cheese ages within its container, its flavor profile deepens, intensifying in both taste and sharpness. \u201cCrisp, sweet, savory, vibrant, and surprisingly moist\u2014thank you, can-aging,\u201d said Laura Werlin, an ardent Cougar fan, as she shared her recipe incorporating the aged canned cheese on Instagram.<\/p>\n\n\n\n

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Additionally, the WSU Creamery generously offers an extensive array of delectable dessert and meal recipes on its website<\/a>, ensuring that fans of its products can explore and indulge in a plethora of culinary delights, from Traditional Cheese Fondue to the legendary Classic Baked Macaroni and Cheese. These recipes showcase the creative palates of WSU\u2019s biggest Cougar fans.<\/p>\n\n\n\n

Thanks to the WSU Historic Photos Facebook group, WSU Libraries captured and shared the stories and experiences of the WSU Cougar family, who have been devoted patrons of Ferdinand\u2019s since 1948. Several longtime customers reflected on their memories of the beloved shop. <\/p>\n\n\n\n

Reminiscing on Sweet Moments<\/h2>\n\n\n\n

Richard L. Johnson recently revisited the ice cream parlor, continuing a tradition that spans over six decades. This time, he indulged in the iconic Cougar Gold cheese, paired with a delightful ice cream lunch. The simple act of revisiting the parlor brought back a flood of memories.<\/p>\n\n\n\n

Johnson reminisced about his time working on campus in the early 1970s, where milkshakes were often enjoyed during afternoon breaks. Any flavor was acceptable, except for mint, according to his personal preference.<\/p>\n\n\n\n

\u201cWe used to drive there during driver\u2019s ed with Mr. Holmes. Best days ever,\u201d said Rick Daugherty. He fondly recalled the times when he and his classmates would visit Ferdinand\u2019s during their driver\u2019s education lessons, the best pit stop.<\/p>\n\n\n\n

\u201cWho didn\u2019t love Ferdinand\u2019s? [I have] memories of excitement while watching them scoop my ice cream cone. My dad\u2019s office was in Wilson Hall… It was a super treat to go down around the corner to Ferdinand\u2019s,\u201d Carol Graham Jones said.<\/p>\n\n\n\n

J. Michael Short, who grew up in Pullman, considered a visit to Ferdinand\u2019s in Troy Hall a special treat. He had a particular fondness for the butter brickle ice cream and a double chocolate malted shake. These delectable treats were among his favorites during those years.<\/p>\n\n\n\n

Jan Larse Williams chimed in, saying, \u201cWe would leave Pullman High School during our free period for milkshakes. I loved \u2018The Story of Ferdinand\u2019 painted on the walls!\u201d<\/p>\n\n\n\n

Robert and Judy Weeks expressed their love for peanut butter chocolate milkshakes: \u201cWe had to save our money to buy them; it was a real treat . We were on campus for grad school from 1983-85.\u201d<\/p>\n\n\n\n

Sarah Frame English shared her evolving preferences as a Ferdinand\u2019s customer. As a student, she always opted for cookie-dough ice cream, but as an alum, she switched to mint chip. She didn\u2019t know why she made the change, but regardless, any flavor from Ferdinand\u2019s was deemed fabulous in her book.<\/p>\n\n\n\n

In September, the WSU Creamery will celebrate its 75th<\/sup> anniversary. This momentous occasion adds another layer of joy to the National Dairy Month celebration, honoring the creamery\u2019s legacy and contributions towards WSU research. Let\u2019s raise our spoons and toast WSU Creamery for crafting exceptional products.<\/p>\n\n\n\n

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