Made by cows. Crafted by Oregon State Beavers.
The flagship brand of Beaver Classic, the cheeses are the first venture product made by our students with milk from our cows in our state-of-the-art Arbuthnot Dairy Center. Since 2012, Beaver Classic cheese has been a staple in the teaching, research and Extension service of the Food Science and Technology department’s dairy program. These award-winning cheeses are also available at the Corvallis Farmers Market, several local retail locations, and select restaurants throughout the Willamette Valley.
The three varieties offered in our online store are meant to showcase a sample of the variety of cheeses our students make which now total more than 15 varieties!
More than 70 students have gone through the Beaver Classic Cheese program at OSU, one of the highest quality in the nation. And with a new dairy pilot plant under development, the future of Beaver Classic cheese has never tasted better.
Creamy, young cheddar developed by Creamery students. Buttery flavor with a smooth finish.
Our delicious cheddar mixed with Korean red chile flakes (Gochugaru). This pepper has a complex flavor profile with spicy, sweet, and slightly smoky tastes.
A cheese that doesn’t melt. Grill it. Press it in your waffle iron. Cook it in your favorite curry.
Not your everyday provolone. Aged at least 2 months. Sharp in flavor and creamy in texture. You will want to top your next cheesesteak sandwich with our provolone.
A flavorful Swiss with a creamier texture and no holes. Aged at least 4 months. This cheese will remind you why you love Swiss cheese.