McMenamins

Oregon wine is mighty fine, but no one does cheese like the Beaver State either. In recent years, Oregon’s specialty cheeses have achieved international acclaim and even beat out more than a thousand competitors by winning Best in Show in a prestigious American Cheese Society competition.  In a down economy, business for Oregon cheese makers is actually booming … so what so special about our cheese?  What’s unique about how we separate the curds from the whey? What’s different for manufacturers today as they approach the ages-old craft of cheese making? At this Science Pub, get answers to these questions, plus insider information on shopping for and making your own cheese.

Lisbeth Goddik, Ph.D., is a professor of food science and technology at Oregon State University, as well as an extension dairy processing specialist. Dr. Goddik spent time in France studying with cheese makers at leading schools and has used that knowledge to help the industry grow in Oregon through her cheese making classes. She has grown OSU’s support efforts for the industry as the number of artisan cheese businesses has expanded from just a handful to 24 commercial operations over the past 10 years. Oregon dairy companies along industry professionals have donated over $1,000,000 to support her work, providing critical funding for cutting-edge equipment for classes at OSU.  Oregon dairy farmers and dairy companies have also supported Dr. Goddik’s research on milk quality, cheese, and whey.