WSU Approves Upgrades To Ferdinand’s

Washington State University is investing $13.5 million to modernize the creamery that produces its famous Cougar Gold cheese, and students stand to benefit.

The WSU Board of Regents recently approved upgrades that will replace aging cheesemaking equipment that's been in service at Ferdinand’s since 1992. School officials say the project includes a larger cheese vat, new processing equipment, and improved sanitation systems.

“Our equipment has had a long and productive work life, but we need a refresh,” said John Haugen, WSU Creamery manager. “We can no longer get replacement parts quickly, and we’ve noticed some mild burning because the steam used in the cheese vat isn’t distributing properly.”

More Cheese Is Just The Beginning

WSU said the improvements aren’t just about increasing production. The new equipment mirrors what students will encounter in today's dairy industry, giving them hands-on experience with modern cheesemaking technology and food safety practices.

In addition to the new equipment, the Creamery will upgrade its sanitation system by constructing a wall to more securely separate the incoming raw milk from the pasteurized product.

“We manage any concerns by requiring foot baths to clean employee footwear and controlling traffic patterns on the production floor,” said Sarah Beale, assistant Creamery manager. “But having a physical separation will reduce the small risk of contamination even further.”

Once complete, the upgrades will boost annual Cougar Gold production from 250,000 to 350,000 cans and provide students with more real-world training opportunities.

Updates Expected To Be Online In 2028

“We are making strategic investments in our critical resources and assets to remain aligned with industry advancements and to ensure our students receive a cutting-edge, relevant, and transformative education,” said Raj Khosla, Cashup Davis Family Endowed Dean of WSU’s College of Agricultural, Human, and Natural Resource Sciences. “This project will enhance the Creamery’s production capacity, and also empower our student employees by giving them hands-on experience with modern equipment preparing them to enter the workforce with confidence and a competitive edge.”

Construction is expected to begin in late 2027, with the new system coming online in March of 2028.

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