Remembering my days as a Capitol Hill receptionist, I had a sudden hankering for canned cheese. Ugh, right? Ugh indeed, if you’re thinking Cheese Whiz-ish, school-bus-hued squiggles oozing from a can with a spray nozzle. But not that. What I was remembering was creamy, sharp, white aged cheddar, complete with crunchy bits of tyrosine and notes of Parmesan and Gouda. Cougar Gold cheese is a treasured creation produced for 60 years by Washington State University’s Creamery and its food science students. It’s an ordinary wheel of cheddar, but vacuum packed in a flat can, like tuna but bigger.
Every Christmas back in the 1970s, Senator Henry M “Scoop”Jackson’s office received a few cans from grateful constituents, and I once managed to snag one. Bliss. Nothing in my Kraft-saturated youth had tasted anything like Cougar Gold.
Four decades after those memorable first bites, I worried Cougar Gold might have disappeared. I was delighted to find that the Pullman, Washington campus is cranking out 250,000 cans of cheese a year, now producing it in eight flavors, including Dill Garlic, Sweet Basil, and Crimson Fire – “created on demand for our Hot Pepper lovers who wanted more kick.” Cougar Gold is the overwhelming favorite, accounting for 80 percent of sales.
I ordered an almost two-pound can of the classic flavor for a KD family tasting to enlighten the uninitiated. The first step was to explain why the can.
The Way of Curds
WSU began as an agricultural college in the late 19th century, eventually with its own dairy and
According to Nora Singley on theKitchn blog, the creamery is entirely self-funded, with all revenue going to its operation, student salaries, and research. A portion of the profits goes to provide educational support to university students enrolled in food studies. They make the cheese, market it, and sell it in the campus store.
Winning Silver and Gold
Cougar Gold and its brethren have been hailed for their excellence. In 1993, the American Cheese
For the KD family tasting event, Nancy opted for cheese on baguettes and crackers, plus a version of chile con queso that puts the traditional Velveeta/Ro-Tel combo to shame. Moo U hasn’t lost its touch. Cougar is still gold.
Victoria Sackett is a speechwriter and editor who uses cooking as an antidote to Washington, DC dysfunction. Nothing counteracts chaos like measuring out ingredients in tiny dishes, arranging them in proper order, blending them together, and watching magic happen. Namaste indeed!
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I have been aging a can for 12 years in the back of my refrigerator, as recommended by a Washington friend, who once ate some 20 year aged cougar gold and encouraged me to put one aside…
Hello Patricia,
We did not know you could do that, but it makes complete sense.
Nancy
I had never heard of this or seen it. I'm fascinated.
Hello Jennifer,
I had on either until Victoria got us a can. It is lovely with honey and now I want to order another and age it as suggested by Patricia Mullen.
Nancy
I just ordered two cans , I can not wait to try this. I never heard of it. Thank you
Ciao Thom,
You must share with all of us how you plan to serve it as you are such a marvelous cook and host!
Nancy