Beavs Score Cheesy Success

By Patrick Fancher

OSUCheeseOregon State University has won another award, only this time it has nothing to do with sports, engineering, or beer-brewing. Instead, OSU’s student-made mozzarella, dubbed The Peak, earned a first-place finish at the American Cheese Society Annual Judging & Competition in Sacramento. Their mozzarella topped all other types, including brick and string cheese, to name a couple.

The Peak is no stranger to the taste buds of Corvallisites. Frequently sold at the farmers’ market, prior to winning the award (proof we loved this cheese before its newfound fame), it will also be available to OSU football fans at home games this fall. The OSU Creamery website plans on marketing it soon as well, meaning the popular Beaver Classic has some competition.

The creamery, a member of the American Cheese Society, makes over seven varieties of cheese with students involved with every facet of the production process from milk to curd to cheese. 

The ACS considered cheeses from over 240 companies that submitted about 1,700 products. If you’re a cheese aficionado and want to learn more about the ACS or just ogle photos of cheese, check out their website www.cheesesociety.org

 

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