They are also aged for over a year.  I’ll put these two cans up to any raw cheeses any day – for taste and safety reasons.  You can order online and taste for yourself.


  • Absolute agreement on this one. Another item to note about Cougar cheese and the WSU creamery is that it is a positive cash flow teaching investment. It pays it’s own way and puts revenue into WSU’s budget, in addition to educating students in creamery operation etc. Way to go Cougs!

  • Carl Custer

    Ten years ago* Phyllis Richman, a food critic in the DC area was on NPR extolling the flavors of raw milk cheeses. In a National-Lampoon-Comedy-Hour-esque segment, they did a cheese tasting. Mrs Richman correctly identified a few cheeses as raw milk or pasteurized. An Emmenthaler made from pasteurized milk stumped her.
    I wrote NPR explaining that Emmenthaler is made with a mixed fermentation culture. Thus, providing the complexity that Richman extolled in raw milk cheeses. Fermentation culture manufacturers can provide mixed cultures for more complex cheeses just as they now do for fermented sausages and craft beers.
    And with known cultures, they have fewer failures . . . and illnesses.
    Never got an answer.

  • Bill, I appreciate and respect your candor. If you will allow me, I have an alternate view on cheese.

    I love artisanal cheese, which is live, unpasteurized cheese. A good example is Manchester, the 25th Annual Conference, American Cheese Society’s Winner. Manchester is an aged, raw-milk, washed-rind goat milk cheese produced at the Consider Bardwell Dairy in western Vermont.This cheese has a smooth, sweet aromatic flavor, which makes it comparable to a French Tomme de Savoie. It is a rustic mountain cheese named for Manchester VT.

    Another good one is Gruyere. It is a famous cheese from Switzerland, that at first is fruity, then later becomes more earthy and nutty. It is made from cows milk and is of course unpasteurized. The cheese is cured from 3 to 10 months.

    The best English cheddars (Keens, Montgomery, Reades) are all unpasteurized.

    Unfortunately for us unpasteurized milk and cheese lovers, the FDA seems to have set its sites on the the unpasteurized milk and cheese producers. I sometimes think that the FDA won’t be happy until all we are allowed to eat is boiled gruel.

    They have already stated that we don’t have the right to eat anything that we want without their permission: Case 5:10-cv-04018-MWB IN THE UNITED STATES DISTRICT COURT FOR THE NORTHERN DISTRICT OF IOWA. What is hilarious but also scary is that the FDA cites in their brief a Virginia statute passed in 1873, that “made it an offense . . . [to] knowingly, sell, supply, or bring to be manufactured . . . milk from which any cream has been taken; or milk commonly known as skimmed milk” fighting a case that builds on the desire and right to consume fresh (unpasteurized) milk, which the FDA maintains is a lethal practice, by citing a law that prohibits any change of the nature of fresh milk!

    If you can not decide which foods you are going to eat, then you can not conceivably consider yourself to be free. I just wish the Federal Government would find balance and allow the risk that is attendant to living a normal life, without the politicians misusing it to their advantage to grab more power.

  • Dog Doctor

    Mr. Marler, thank you for the tip.

  • Bill Anderson

    You are telling us that a cheese packaged in a metal can is going to compare to the best artisinal raw milk cheeses in the world? You don’t know what you are missing out on!
    It is certainly possible to make good cheese from pasteurized milk, but I highly doubt that this cheese even compares to the best artisinal pasteurized cheeses.
    For some decent pasteurized cheeses, try these:
    Those still doen’t compare to the complexity and depth of flavor in real raw milk cheese, though… Sorry, but you don’t know what you are talking about Bill.

  • Bill, for a 25 year old, you have no sense of humor. The more I read your blather, the more I am struck by what an elitist snob you really are. Go stalk some other blog.
    However, in a gesture of the holidays, I am happy to send you a can. What’s your address?