Download the PCC Monthly Newsletter, July 2026 in PDF format.
Thank You!
Your kind emails and words with regards to the passing of Dr. Nancy Van Leuven meant so much to us!
Fresno State Kids’ Ag Camp
One of our favorite parts of the summer is being part of the Food and Kids’ Ag camp, and this year was especially memorable. We organized a full day focused on dairy science, including dairy food production, different dairy products, and sensory evaluation activities. We’re grateful for the opportunity to be part of this experience.
6th Annual Ice Cream Conference
The 6th Annual Ice Cream Conference at the Oregon State University Food Innovation Center brought together 45 manufacturers, artisans, chefs, suppliers, and product developers for two immersive days of ice cream education, blending formulation science with hands-on tastings and demos. In addition to the technical ice cream science, attendees heard directly from industry and local leaders like Tillamook, Salt & Straw, Ever Fresh Fruit Co, Fifty Licks, and Pinolo Gelato. The conference topics explored all things ice cream, ranging from sensory defects and flavor ideation to low-sugar and high-protein formulation challenges. From breakfast ice creams to a soft serve social hosted by Burgerville, the conference was rooted in Oregon’s distinct food culture of experimentation and craft.
Research Spotlight with Dr. Paulina Freire
The growing demand for specialty cheeses has driven interest in innovative products such as wine-soaked cheese. Although wine soaking is known to modify cheese physicochemical, textural, and sensory properties, the effects of different wines remain poorly understood. This study evaluated the influence of two California Central Valley wines (Cabernet Sauvignon and Alicante Bouschet) on the physicochemical, microbiological, volatile, and sensory characteristics of wine-soaked cheese. No microbiological differences were observed between treatments. Esters and ketones were the predominant volatile compounds, with Cabernet increasing floral aroma compounds and Alicante enhancing fruity and grassy notes. Sensory evaluation showed that wine-soaked cheeses were preferred over the control for flavor, overall liking, and rind color.
If you are interested in reading the complete paper, it is available at:
https://www.mdpi.com/2304-8158/14/20/3475
Authors include Paulina Freire, Daniel Olmos, Miguel A. Pedroza, Jack Adamson, Reem Elkhalil, Madison Atwood, Justin P. Miller-Schulze, and Carmen C. Licon
Announcements
Grace Cota will be out of the office from August 3-12, 2026 for her wedding! Reimbursements will be processed upon her return.
We are still waiting to hear from USDA AMS regarding an award from the appropriated funds.
New Training Link on eLearning HUB
Oregon State University is pleased to announce that the first eight (of an anticipated 15) modules dedicated to a) speaking the language of food safety systems, b) spotting risks before they become problems, c) helping your facility stay audit-ready and d) protecting products and people. Each module takes about 1 hour to complete, is 100% online, and there are no prerequisites. The overall program is formatted into two tracks: 1) Overview of Food Safety Management and 2) Verification and Improvement of Food Safety within the company.
Quality and Food Safety Training and Continuing Education Series
Award Winners
For the cheesy details, please see pages 3-15.
American Cheese Society Awards
Winners from the PCC-DBII “cheese family” include: Cheese Bits (Yummy Industries), Cowgirl Creamery, Crushpad Creamery, Don Froylan Creamery, Joseph Gallo Farms, Nicasio Valley Cheese, Point Reyes Farmstead Cheese, The Salty Goat, Sierra Nevada Cheese, Stepladder Farmstead Cheese, and Stuyt Dairy Farmstead Cheese.
California State Fair Cheese Competition
2026 Artisan Producer of the Year
Stepladder Farmstead Creamery
2026 Best of Show
Point Reyes Farmstead Cheese
Congratulations to Point Reyes Farmstead Cheese, Stepladder Farmstead Creamery, Nicasio Valley Cheese, Cowgirl Creamery, Joseph Gallo Farms, and Organic Valley for their wins at the California State Fair Cheese Competition 2026.
International Cheese & Dairy Awards
International Cheese and Dairy Awards in England recently took place and winners amongst the PCC-DBII family include Joseph Gallo Farms, Cowgirl Creamery, Fiscalini Farmstead, and The Salty Goat.
Full List of American Cheese Society Award Winners for 2026