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ANNIE HAGER June 15, 2020. If you ever wondered why Cougar Gold Cheese comes in a tin can, you first need to take a trip back to 1940. Norman Shirley Golding, then-food science professor at WSU, researched and received a grant to work on Cougar Gold in the 1940s. WSU Creamery Manager John Haugen said the name Cougar Gold comes from Golding.

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Updated 4:38 PM EDT, Wed November 2, 2022. Link Copied! Finding a winner: Emma Young and her fellow judges inspect a fruity Spanish cheese, which earns their first gold award of the morning. Barry.

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Cougar Gold is an American cheese hailing from the Washington State University Creamery in Pullman. Sold exclusively in 30-ounce cans since 1948, this semi-soft cheese is made from pasteurized cow's milk. When out of the can, visually, it's a white cheddar with rounded edges and without a rind.

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Cougar Gold. Our most famous and popular cheese! Winner of several national and international awards. A rich, white cheddar with a smooth, firm texture. This unique cheddar has a depth and intensity that most people have never before experienced. Its creamy, lingering flavor will leave you wanting more! Our current stock of Cougar Gold is just.

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The researchers' cheesy secret weapon is whey protein. During cheese production, milk is curdled and strained; roughly 10% of the milk's volume becomes cheese, while the remaining 90% remains.

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Cougar Gold, if you don't know, is a white cheddar cheese made from cow's milk sold in 30-ounce cans. Its texture changes with age, transforming from a creamy, firm cheese to one that's crumblier the longer you wait. It continues aging in the can, and the older a can is, the more it's prized — some people sell their vintage cans on eBay.

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Yes. Spearheaded in the 1940s by Washington State University food science professor Norman Shirley Golding, Cougar Gold cheese, the darling of WSU, subverts all expectations of what a canned.

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Goat cheese is strong flavoured and unique in smell. Normally, its texture is compact and creamy, and with a tendency to melt in the mouth. Its colour is generally uniform and brilliant, as the one of goat milk as it is made from it. Curing: 6 months. Ingredients: Pasteurized goat's milk, calcium chloride, ferments, rennet, egg lysozyme (E.

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Cougar Gold cheese is an aged white cheddar cheese that comes in a 30-ounce can. It's good cheese and its origin story is one of true American innovation, combining necessity with an invention and.

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Cougar Gold cheese is an American cheese produced at the Washington State University Creamery in Pullman, Washington. It is one of the most popular cheeses, famous for being sold in exclusive 30 oz cans. This semi-soft cheese is rich, white cheddar of round shape without any rind. It is smooth and firm in texture with a creamy, melt-in-the-mouth flavour that becomes sharp and crumbly with age.

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Cougar Cheese is cheese that comes in large 30-ounce cans and has been made at Washington State University's Creamery for nearly a century. Its production is a key part of the university's mission to provide teaching and research opportunities to the university community. As explained on the Creamery's website, students get lots of hands.

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Washington State University students make Cougar Gold Cheese at the WSU creamery dedicated to cheese and ice cream. They makes a total of eight cheeses — all variations on the classic Cougar Gold cheddar — and 20 different ice creams. The creamery is entirely self-funded, and all revenue goes directly to the running of the creamery, student.

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The Gold Cheddar makes up the majority of their cheese sales, and happy buyers rave about the flavor and texture. So I bought myself a gigantic 30 oz. can—which is the baseline portion—and.

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Cougar Gold® Natural Cheddar; Smoky Cheddar. We have gift certificates for 1-4 cans (includes shipping when the cheese is redeemed). Purchasing cheese from the WSU Creamery helps support student employees of Washington State University by providing competitive wages and valuable work experiences. A portion of the revenue from the sale of.

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High temperatures may cause the butterfat and whey to separate from the cheese, changing the texture and quality, but the cheese would still be edible. Once opened, do NOT store the cheese in the can as rust and/or a black film may develop, diminishing the quality of the cheese. Remove cheese from the can and cut into 3-4 wedges.