USU's Western Dairy Center Takes Four First Place Ribbons
Utah State University’s Western Dairy Center won multiple ribbons at the Idaho Milk Processors Association Annual Competition for a variety of cheddar cheeses. The competition was held at the Sun Valley Resort, Idaho, Aug. 11 and 12, and more than 130 cheesemakers competed.
USU’s WDC took home three first-place ribbons for its Old Juniper Cheddar Cheese and finished in the top of the three-to-six-month medium cheddar, the 12-to-24-month aged cheddar, and 24-month-plus aged cheddar categories. The WDC also garnered a third place award for its White Pine Cheddar in the 12-to-24-month aged category and first place in the Hard Italian Cheese category for its newest cheese, Aggiano, which is a unique Parmesan-like cheese named in honor of the USU Aggies. It is sold by small cheesemakers around the state of Utah.
Donald McMahon, a professor in the Nutrition, Dietetics and Food Science Department, was among those who represented USU at the competition. He said that the awards show the ties between research and nutrition, bringing USU’s College of Agriculture full circle.
“These awards represent a program that combines research, outreach, business development and problem solving,” McMahon said. “This is what the College of Agriculture stands for today.”
The WDC entered samples into the Idaho Milk Processors Association competition for three years. In 2011, it won more awards than in any previous year.
The WDC provides classes and short courses for those who want to learn the art of cheese making. When food scientists at the WDC create a recipe for a new cheese, it is available for small cheesemakers. Cheesemakers across the state who use the WDC’s recipes include Gold Creek Farms in Woodland, Heber Valley Artisan Cheese in Midway, the Snowy Mountain Sheep Creamery in Eden and the Beehive Cheese Company in Uintah.
“We make cheese to enjoy for ourselves, but we also make cheese because it is important to foster small cheese making in the state of Utah,” McMahon said.
Using the WDC’s recipe, the Beehive Cheese Company also entered the IMPA competition, taking first place with its Promontory Cheese in the sharp cheddar 6-to-12-month category. The Promontory Cheese recently competed with more than 1,000 cheesemakers across the country at the American Cheese Society Annual Competition in Montreal, Quebec, taking first place in the cheddar aged-less-than-a-year category.
“We like to have recognition for our cheese, but it is also very pleasing for us to see small cheese companies using the technical skills we teach them to continue making high-quality cheese,” said McMahon.
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Contact: Don McMahon, (435) 797-3644, donald.mcmahon@usu.edu
Writer: Alexandria Evensen, Extension writer, (435)-797-0810, allee.evensen@usu.edu
USU's cheese making team with 1st place cheeses from the 2011 IMPA cheese competition. (l to r) Donald McMahon, Dave Irish, Doug Palmer and Carl Brothersen.
Doug Palmer and the artisan cheeses he makes in the Gary Haight Richardson Dairy Products Laboratory. The cheeses are available at Aggie Ice Cream in the C. Anthon Ernstrom Nutrition and Food Sciences building at USU.
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