Producer

The WSU Creamery has a rich history dating back to 1902 when the original Dairy Manufacturing Plant burned down. Key milestones include the construction of Troy Hall in 1926, the creation of the famous Cougar Gold® cheese in the late 1930s, and the opening of Ferdinand’s Ice Cream Shoppe in the 1940s. In 1992, the Creamery moved to the modern Food Quality Building, continuing its tradition of producing high-quality cheese and ice cream, supporting students, and advancing research.

Milk for the Creamery is sourced from a small herd at WSU’s Knott Dairy Center near Pullman. Transported early each morning, the milk is processed by student employees under staff supervision. These students, mostly from the School of Food Science, pasteurize the milk to produce Cougar Cheese and Ferdinand’s Ice Cream. Post-graduation, many go on to work as scientists in major food manufacturing companies.