The Taste of the ‘Chives is a celebration of recipes that have tantalized the OSU community. This year we’re highlighting the various ways that Beaver Nation have prepared and publicized cheese!
Cheese research and production has a long history on campus that is reflected in many university theses, articles, publications, and faculty papers held by the OSU Libraries.
To inspire the preparation of cheese-centric dishes for the ‘Chives event, we’re sharing some recipes from these sources in the form of links and PDFs listed below:
- Cheese Tour ’08: A journey to four of Oregon’s farmstead creameries and into the world of artisan cheese. (Michelle Spatz, Honors College thesis, 2008)
- A Collection of OSU’s Favorite Recipes. [selected entries in PDF below] (Cookbook compiled by the OSU Foundation as a fundraiser for the 2021 OSU Food Drive)
- Potatoes for Successful Meals. (OSU Cooperative Extension Service circular, 1968)
- Oregon Cheese: 50 Recipes for its Use. [selected entries in PDF below] (School of Home Economics, 1927)
- Foods with an International Flavor: A 4-H Food Nutrition Member Guide (OSU Extension Service, 2008)
- Choosing and Using Western Vegetables. (OSU Extension Service, 1976)
- Recetas Pictoricas – Pictorial Recipes #2. (OSU Extension Service, 2000)
- Baking Connections: Coffee Club Memorial Cookbook (cookbook compiled to honor Dr. David L.G. Noakes and the Friday morning Coffee Club in the Department of Fisheries and Wildlife he started)
Inspired by a recipe here? Share your creation with other and sample other cheesy delights on October 31 from 12-1pm in Willamette East (Valley Library room 3622)!
