Get Mississippi State University Cheese Store 2020-2024

Celebrate a Mississippi State tradition with Edam cheese! The tradition dates back to 1938 when Professor F.H. Herzer ordered ten teakwood hoops (molds) from Holland, and the Dairy Science Department began producing Edam cheese using fresh milk from MSU's own dairy herds.

The Story of MSU Cheese It began in 1938, when MSU Professor F.H. Herzer wanted to manufacture a cheese that would draw attention to Mississippi State University. Herzer selected Edam molds from Holland, securing the first molds just before the European ports closed prior to World War II.

Celebrate a Mississippi State tradition with Edam cheese! The tradition dates back to 1938 when Professor F.H. Herzer ordered ten teakwood hoops (molds) from Holland, and the Dairy Science Department began producing Edam cheese using fresh milk from MSU's own dairy herds.

Our cheeses are good from 6 months to 1 year. They will generally get sharper with age. How should cheese be stored? Cheese must be stored under refrigeration at temperatures of 45 degrees Fahrenheit or below but not below freezing.

The 2-pound Vallagret wheel is a Norwegian style of Swiss cheese and has a buttery, mild, and slightly sweet-nutty taste. With its combination of sweet-nutty and cheesy flavors, the Vallagret is a treat in any language.

In addition to the famous three-pound Edam cheese ball, the MAFES Sales Store on Stone Boulevard sells cheddar, jalapeno and Vallagret varieties, along with juices, jams and meats that also are produced on campus.

Our cheeses are good from 6 months to 1 year.

Another longstanding tradition, Mississippi State cheeses are manufactured and sold as a part of university teaching and research programs.

Our cheeses are good from 6 months to 1 year.

Celebrate a Mississippi State tradition with Edam cheese! The tradition dates back to 1938 when Professor F.H. Herzer ordered ten teakwood hoops (molds) from Holland, and the Dairy Science Department began producing Edam cheese using fresh milk from MSU's own dairy herds.

The Story of MSU Cheese It began in 1938, when MSU Professor F.H. Herzer wanted to manufacture a cheese that would draw attention to Mississippi State University. Herzer selected Edam molds from Holland, securing the first molds just before the European ports closed prior to World War II.

Celebrate a Mississippi State tradition with Edam cheese! The tradition dates back to 1938 when Professor F.H. Herzer ordered ten teakwood hoops (molds) from Holland, and the Dairy Science Department began producing Edam cheese using fresh milk from MSU's own dairy herds.

The MAFES Sales Store, known affectionately as the MSU Cheese Store, produces artisan cheeses, ice cream, butter and milk. Cheese and dairy products are made from milk produced by the MAFES Bearden Dairy Research Center just a few miles from campus.

The Story of MSU Cheese It began in 1938, when MSU Professor F.H. Herzer wanted to manufacture a cheese that would draw attention to Mississippi State University. Herzer selected Edam molds from Holland, securing the first molds just before the European ports closed prior to World War II.

Celebrate a Mississippi State tradition with Edam cheese! The tradition dates back to 1938 when Professor F.H. Herzer ordered ten teakwood hoops (molds) from Holland, and the Dairy Science Department began producing Edam cheese using fresh milk from MSU's own dairy herds.

Our cheeses are good from 6 months to 1 year. They will generally get sharper with age. How should cheese be stored? Cheese must be stored under refrigeration at temperatures of 45 degrees Fahrenheit or below but not below freezing.

The 2-pound Vallagret wheel is a Norwegian style of Swiss cheese and has a buttery, mild, and slightly sweet-nutty taste. With its combination of sweet-nutty and cheesy flavors, the Vallagret is a treat in any language.

In addition to the famous three-pound Edam cheese ball, the MAFES Sales Store on Stone Boulevard sells cheddar, jalapeno and Vallagret varieties, along with juices, jams and meats that also are produced on campus.

Our cheeses are good from 6 months to 1 year.

Another longstanding tradition, Mississippi State cheeses are manufactured and sold as a part of university teaching and research programs.

Our cheeses are good from 6 months to 1 year.

Celebrate a Mississippi State tradition with Edam cheese! The tradition dates back to 1938 when Professor F.H. Herzer ordered ten teakwood hoops (molds) from Holland, and the Dairy Science Department began producing Edam cheese using fresh milk from MSU's own dairy herds.

The Story of MSU Cheese It began in 1938, when MSU Professor F.H. Herzer wanted to manufacture a cheese that would draw attention to Mississippi State University. Herzer selected Edam molds from Holland, securing the first molds just before the European ports closed prior to World War II.

The MAFES Sales Store, known affectionately as the MSU Cheese Store, produces artisan cheeses, ice cream, butter and milk. Cheese and dairy products are made from milk produced by the MAFES Bearden Dairy Research Center just a few miles from campus.