The Making Of Cougar Gold Cheese On Vimeo Our most famous and popular cheese. winner of several national and international awards. a rich, white cheddar with a smooth, firm texture. cougar gold® becomes…. A short documentary i made on the making of cougar gold cheese. i directed, produced, shot, wrote, edited, and did graphics for this project.
Washington State Cougar Gold Cheese In A Can Food And Drink The milk beecher’s uses contains 3.9 percent butterfat. “we’d like to get to 4.2 percent.”. cougar gold uses milk that contains 3.8 percent butterfat. this translates to about 35 percent butterfat in the cheese. the milk that makes cougar gold comes from the university’s 135 holstein cows. The lead researcher behind the canned cheese and several other dairy based discoveries passed away in 1984, four years before cougar gold earned its first blue ribbon from the american cheese. Beecher’s handmade cheese founder kurt dammeier (’82) makes his cheddar style flagship with a second culture in direct homage to cougar gold. and haugen (’93) worked his way up from a student employee to the very top of the creamery. so when it comes to cougar gold, don’t judge a cheese by its can. give it a try. or don’t—it can wait. One pound of cheese requires 10 pounds of milk. to further concentrate the curds, the curds are cheddared, sliced and stacked, to press out the whey. salt is added to slow the ripening process, making it more manageable, as well as to leach out the remaining whey.
Comments are closed.