WSU Creamery upgrades will produce more Cougar Gold, benefit students

The Washington State University Board of Regents recently approved a $13.5 million upgrade to bring the equipment currently used to make WSU's beloved Cougar Gold cheese up to modern standards and increase cheese production.

Originally designed with a 20-year life expectancy, the current equipment has been in use since 1992. After 34 years of service, it is well beyond its expected lifespan.

"Our equipment has had a long and productive work life, but we need a refresh," said John Haugen, WSU Creamery manager. "We can no longer get replacement parts quickly, and we've noticed some mild burning because the steam used in the cheese vat isn't distributing properly."

The burnt curds are removed before processing, which adds extra labor time and reduces the number of cans produced.

In addition to the vat, which will double in size from the current 15,000 pounds of milk capacity to 30,000 pounds, the Creamery will replace its pasteurizer and finishing table.

"Everything was manufactured to process 15,000 pounds of milk," Haugen said. "This upgrade will allow the entire system to meet modern standards and handle the increased processing amount."

The Creamery currently produces around 250,000 cans of its signature cheese every year. After the upgrade, it will produce 350,000 cans annually.

In addition to the new equipment, the Creamery will upgrade its sanitation system by constructing a wall to more securely separate the incoming raw milk from the pasteurized product.

"We manage any concerns by requiring foot baths to clean employee footwear and controlling traffic patterns on the production floor," said Sarah Beale, assistant Creamery manager. "But having a physical separation will reduce the small risk of contamination even further."

The Creamery currently produces around 250,000 cans of its signature cheese every year. After the upgrade, it will produce 350,000 cans annually. That figure matches the capacity at the storage warehouse, where the cheese is aged for at least a year. A future project will hopefully boost storage capacity if more cans are needed.

"We are making strategic investments in our critical resources and assets to remain aligned with industry advancements and to ensure our students receive a cutting-edge, relevant, and transformative education," said Raj Khosla, Cashup Davis Family Endowed Dean of WSU's College of Agricultural, Human, and Natural Resource Sciences. "This project will enhance the Creamery's production capacity, and also empower our student employees by giving them hands-on experience with modern equipment - preparing them to enter the workforce with confidence and a competitive edge."

The current cheese making setup features a vertical vat to produce the cheese (photo courtesy of WSU Creamery). A rendering of what the upgraded cheese maker and finishing table will look like. A wall will block off the view of the pasteurizer, directly behind the cheesemaker (rendering courtesy of WSU Creamery). The Creamery's current cheese making setup can be seen at left. At right, is a rendering of what the upgraded cheese maker and finishing table will look like. A wall will block off the view of the pasteurizer, directly behind the cheesemaker (photo and rendering courtesy of WSU Creamery).

The Creamery's current vat is vertical, a production style not commonly used today. The new horizontal system will be more relevant to students entering the cheese industry, Haugen said.

"Between the updated equipment and the sanitation improvements, students will have a much more real-world experience in industrial cheesemaking," he said.

Manufacturing a cheese vat is a time-intensive process. Once a contractor is chosen, it can take up to a year for the vat to be ready for installation. Given that timeline, and to reduce impact on the busy season leading up to the holidays, the Creamery won't start the switchover until December 2027.

The plan is to shut down cheese production from then until March 2028, when the new system will start yielding delicious cans of Cougar Gold and other varieties.

"We are already increasing production," Haugen said. "We do not want to run out of cheese, and it takes a lot of planning to prepare for a three-month shutdown."

The funding for the upgrade will come mostly from the Creamery itself. The state government is contributing $1 million, WSU is providing $2 million, and there is hope for industry support on an upgrade that will help train their future employees. The remainder will come from the Creamery's reserves and a loan.

"This is a major investment," Haugen said. "But when we are producing more cheese, we should be able to pay off the loan quickly and start building up our reserves again."

March 2028 can't come soon enough for cheese lovers and Creamery staff.

"It's a long timeline, but we're all very excited about these necessary improvements," Haugen said. "Cougar Gold and the Creamery play a big role in how the world sees WSU. Having new equipment to meet demand while improving the student experience will benefit everyone."