The Oregon State University Creamery is up and running again, and making cheese! After an over forty year hiatus, Oregon State University released a new cheese in September. Dubbed Beaver Classic, the cheese is a rich, nutty, alpine style cheese resembling Comte or Gruyere. Best of all, Beaver Classic is now available for purchase. If you're in the Corvallis area, you can stop by Weigand Hall on Fridays from 11am to 1pm and purchase the cheese. Beaver Classic is also available at home football games (see schedule here) and word is that fresh cheese curds are available at games as well. Those of us outside the area can also buy Beaver Classic online here. Stay tuned for additional styles and flavors of cheese from the creamery.
Oregon State University is the second regional university currently making cheese - you may already be familiar with Washington State University Creamery in Pullman, Washington, famous for its Cougar Gold cheese packaged in cans. OSU Creamery operated on the Corvallis campus for many decades but closed in 1969. Food Science Professor Lisbeth Goddik has revived the creamery in recent years and it now serves as a teaching facility for Food Science Program students as well as an incubator for prospective cheesemakers looking for space to test recipes and techniques. Marc Bates, industry consultant and former creamery manager at Washington State University, is also part of the new OSU creamery management team.