Tillamook Cheese is a cooperative made up of more than 100 farmer-owners. With the help of Tillamook Cheese and a number of other cheese producers, Oregon State food science professor Lisbeth Goddik was able to create a small, commercial-grade cheese plant on campus. The Tillamook creamery has long supported Oregon State’s research on milk quality, cheese and whey. Through this support, Lisbeth is now developing a program at Oregon State to make artisan cheese on campus.