Randy Chandler
Cougar Gold® is an award-winning, American sharp white cheddar cheese, produced and sold in tin cans at Washington State University (WSU) in Pullman, Washington. Cougar Gold® is aged for at least a year and has a nutty flavour, resembling Swiss or Gouda cheese. It is a popular choice for quiche, where it can be blended with other cheeses like Swiss, Blue, or Gruyere. When served with homemade Orange Sweet Rolls, this quiche is perfect for breakfast, brunch, or dinner. Cougar Gold® can also be enjoyed as part of a classic potato casserole for brunch. As long as the cheese is unopened and refrigerated, it will last indefinitely, becoming more flavourful, sharp, dry, and crumbly with age.
| Characteristics | Values |
|---|---|
| Flavour | Sharp white cheddar with a nutty flavour |
| Texture | Smooth and firm |
| Aging | Aged for at least one year |
| Storage | Should be stored under refrigeration |
| Temperature range | 37° to 50° F |
| Serving suggestions | Quiche, potatoes, bacon, green onions |
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What You'll Learn
Cougar Gold Cheese Quiche
Cougar Gold Cheese is a sharp white cheddar cheese made at the Washington State University creamery in Pullman, Washington. It is a natural, unprocessed cheese that comes in a can. Cougar Gold is a popular ingredient in quiche, a savoury combination of cheese, eggs and dairy.
To make Cougar Gold Cheese Quiche, start by pre-baking the crust to ensure it doesn't become soggy. You can fill the unbaked pie crust with pie weights or dried beans to help it hold its shape. Then, in a bowl, whisk together eggs and dairy—for every half cup of dairy, use one egg to avoid a runny consistency. Next, add cooked and diced bacon, shredded Cougar Gold Cheese, and diced green onions to the bowl. Pour this mixture into your pre-baked crust and bake until the edges are firm and lightly browned.
Once baked, allow the quiche to set for at least 15 minutes before serving. This quiche can be served for breakfast, brunch, or dinner. It pairs well with Country Potatoes or a classic potato casserole.
To store your Cougar Gold Cheese Quiche, keep it covered in the refrigerator, where it will stay fresh for 3-4 days. You can also freeze the quiche by wrapping each wedge or the entire quiche in plastic wrap and then in foil. To serve a frozen quiche, defrost it in the refrigerator and warm it in an oven for about 15 minutes.
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Pairing with Country Potatoes
Cougar Gold is a sharp cheddar cheese made on the campus of Washington State University. Here are some ideas for serving it with country potatoes.
Cougar Gold Scalloped Potatoes
This recipe combines Cougar Gold with country potatoes and other ingredients to create a delicious, cheesy dish. Here's what you'll need:
- 1 tsp butter (softened)
- 1 cup heavy or whipping cream
- 1/3 cup milk
- 1 large garlic clove, peeled and crushed
- 1 tsp salt
- 1/8 tsp freshly ground pepper
- 2 lbs russet potatoes, peeled and sliced 1/8 inch thick
- 1 cup Cougar Gold, coarsely shredded
- 1/4 cup finely shredded parmesan cheese
Preheat your oven to 350° F. Butter a 2-quart shallow baking dish. Dry your potato slices on paper towels to absorb extra moisture. Heat the cream, milk, garlic, salt, and pepper in a small saucepan over medium-high heat until small bubbles appear around the edges. Remove from the heat and let it stand for 10 minutes. Arrange half of the potatoes in overlapping slices along the bottom of the prepared dish. Pour half of the cream mixture over the potatoes, then sprinkle with half of the cheeses. Repeat this process with the remaining potatoes, cream mixture, and cheeses. Bake for 60 to 70 minutes, or until the top is a deep brown and the potatoes are tender when pierced with a knife. This recipe serves 6.
Cougar Gold Potato Soup
This recipe is a hearty and creamy soup that combines Cougar Gold cheese with potatoes and other vegetables. Here's what you'll need:
- 1/4 cup butter
- 1 onion, thinly sliced
- 1/4 cup flour
- 1 tsp dry mustard
- 3 cups chicken broth
- 1 cup carrots, grated
- 2 cups half-and-half
- 3 cups Cougar Gold, shredded
- Salt and pepper to taste
- Celery leaves, finely chopped
Sauté the onion in butter until soft. Stir in the flour and dry mustard, and cook for several minutes, stirring continuously. Transfer this mixture to a soup pot and stir in the broth, whisking until smooth. Add the carrots and potatoes, and simmer over moderate heat for 30 minutes. Add the half-and-half, reduce the heat to low, and stir in the Cougar Gold until melted. Season with salt and pepper to taste, and garnish with finely chopped celery leaves. This soup is best served hot.
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Storing and preserving Cougar Gold
Firstly, Cougar Gold cheese should always be refrigerated. The refrigerator temperature should be maintained between 37° to 40° F. It is important not to store the cheese in a wine cooler, cellar, garage, basement, pantry, or freezer, as inconsistent temperatures may cause the butterfat and whey to separate, altering the texture and quality.
Cougar Gold cheese can be kept in its original can and will last indefinitely if unopened and refrigerated. Over time, the cheese will become more flavorful, sharp, dry, and crumbly, but it will not turn bitter. The can may begin to bulge due to carbon dioxide build-up, but the cheese is still safe to eat.
Once the can is opened, the cheese should be removed and stored in the refrigerator, where it will last as long as any other cheddar cheese, depending on how it is handled. To prevent spoilage, one method is to use a paper towel dampened with white vinegar, draped over the cheese, and then placed in a zip-top bag. Another option is to use a Food Saver to vacuum seal chunks of cheese, which can then be kept in the fridge for several months.
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Cougar Gold's history
Cougar Gold is a white, sharp American cheddar cheese produced and sold exclusively at Ferdinand's Creamery on the Washington State University campus in Pullman, Washington. Cougar Gold is aged for at least one year and has a nutty flavour, resembling Swiss or Gouda cheese. The cheese is sold in 30-ounce (850-gram) tin cans, with approximately 250,000 cans of Cougar Gold produced annually, accounting for about 80% of the creamery's total cheese production.
The history of Cougar Gold cheese dates back to the 1930s when the WSU Creamery began experimenting with different cheese storage methods. At the time, plastic packaging did not exist, and wax packaging presented issues with cracking and contamination. Cans emerged as the optimal solution, and Cougar Gold was developed during this period, named after Norman S. Golding, a key figure in its production.
In the following decades, Cougar Gold gained recognition for its exceptional quality, winning several awards. In 1993, the American Cheese Society presented Cougar Gold with a blue ribbon, and in 1995, it received the United States Cheese Champion silver medal. The cheese continued to impress on the global stage, earning a silver medal at the 2000 World Cheese Awards and a gold medal at the 2006 edition of the same competition.
Cougar Gold's longevity is a notable aspect of its history. When properly refrigerated, the cheese can last indefinitely, and unopened cans develop a more intense flavour, sharpness, dryness, and crumbly texture over time. Some customers have aged Cougar Gold for over 30 years, a testament to its ability to improve with age.
Today, Cougar Gold remains a beloved and iconic product of Washington State University, with students involved in its production, sales, and marketing. The cheese has a dedicated following, including alumni who fondly recall their experiences with Cougar Gold during their time at the university.
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Awards and recognition
Cougar Gold is an award-winning, canned cheese produced at Washington State University's creamery in Pullman, Washington. The cheese is a rich, sharp, white cheddar with a smooth, firm texture and a nutty flavour. It is aged for at least one year and sold exclusively in 30-ounce (850-gram) tin cans.
Cougar Gold cheese has garnered a cult following and has won several national and international awards. The cheese first earned a blue ribbon from the American Cheese Society in 1988 and went on to win three other awards in stateside competitions in the 1990s. In 2000, Cougar Gold received a silver medal at the World Cheese Awards, and in 2006, it struck gold at the same awards.
The cheese is produced by Washington State University's creamery, which has a long history of cheese-making. The creamery produces eight different flavours of cheese, including Cougar Gold, as well as many ice cream flavours. The unique method of canning the cheese was developed in the 1940s, and Cougar Gold has since become the creamery's most famous and popular product.
Cougar Gold's awards and recognition include the following:
- Blue ribbon from the American Cheese Society (1988)
- Three other stateside competition awards in the 1990s
- Silver medal at the World Cheese Awards (2000)
- Gold medal at the World Cheese Awards (2006)
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Frequently asked questions
Cougar Gold is an American sharp white cheddar cheese, produced and sold exclusively in 30-ounce tin cans at Ferdinand's Creamery on the Washington State University campus in Pullman, Washington. It is aged for at least one year and has a nutty flavor, somewhat resembling Swiss or Gouda cheese.
When properly refrigerated, an unopened can of Cougar Gold Cheese will last indefinitely and become more flavorful, sharp, dry, and crumbly with age. Once opened, it should be consumed within a similar timeframe to other store-bought cheeses, depending on how it is handled and stored.
Cougar Gold Cheese should be stored in the refrigerator at temperatures between 37° to 50° F. It can be transported for short periods without refrigeration but should be refrigerated upon arrival. Avoid storing in a wine cooler, cellar, garage, basement, pantry, or freezer, as the temperatures may be inconsistent or too warm/cold.
Cougar Gold Cheese is a versatile cheese that can be served in a variety of dishes. One popular option is to use it in a quiche, paired with ingredients like bacon, green onions, and Orange Sweet Rolls on the side. It can also be blended with other cheeses, such as Swiss, Blue, or Gruyere, to create unique flavor profiles.
