The spread is actually a tradition that began in the OSU dairy science department in 1951. Selling the spread has now become the main fund-raising project for the club. 

The project also provides students with an opportunity to gain valuable hands-on experience in processing, packaging and marketing the product.

Fred Ray, extension animal foods specialist and senior adviser of the Food Industry Club, said the spread is not like other bleu cheese products.

"When most people hear Îbleu cheese' they are reminded of past experiences where they were left with a bad taste in their mouths. The spread is not quite as strong; it comes in a milder form. It's not a slice and eat cheese; it's more like a dip."

However, this unique project has not left a bad taste in Ray's mouth. He supports this hands-on project which has become a tradition for the club. 

"This is a good project. Students are able to take their book knowledge and turn it into hands-on experience with the bleu cheese project. It is a subtle training ground for the real world by learning to work with others, being there at appointed times and learning to delegate responsibilities."

The origin of the bleu cheese spread can be credited to past OSU animal science professor Paul Johnson. Johnson developed the recipe in conjunction with a cheese manufacturing class which focused on different types of cheese and developing new cheese products.

The products developed in the class were available for sampling at a cheese and sausage festival which became an annual tradition that lasted until 1994.

Now the Food Industry Club sells the product in eight ounce cartons through the Cowboy Meats retail store located in the Food and Agricultural Products Research and Technology Center at OSU. The spread costs $3 per container. 

The club is working with the Food and Agricultural Products Center in producing the spread. Ray said they spent most of last year preparing the equipment and lab for production. As operations at the center continue, the club hopes to have the opportunity to try other products.

The spread is produced and marketed entirely by students involved in the Food Industry Club. 

Jolena Stephens, a food science major and president of the club, said the project involves orienting students with the food processing industry by providing the opportunity to learn the production process from raw ingredients to the finished product.

"It opens students' eyes to the complexity of what goes on in the food industry, from working with equipment to learning about regulations including sanitation procedures," Stephens said.

In the past the club has produced a batch of the spread once each semester, but they are planning to change to one batch per year, Ray said. They are focusing their efforts on the fall semester in order to sell the product in conjunction with the holiday season.

"Producing the spread involves an assembly line process," Ray said. "It allows students to develop teamwork skills. They are responsible for gathering the ingredients and taking the product through the production process from inoculation to homogenization and pasteurization to filling the cartons."

The project is also allowing students an opportunity to develop valuable marketing skills and experience.

Ray said the students are developing skills in sales and advertising. They are learning to overcome marketing obstacles, such as royalty fees, that have increased the price per label of the product.

"They have to learn to become a salesperson and learn what it takes to market the finished product," Ray said.

Selling the spread is just one of the projects in which members of the Food Industry Club are involved. Ray said members of the club have the opportunity to meet and work with personnel in the food processing industry.

While the club is relatively small, with only about 15 to 18 members, they are learning and looking for ways to grow. It is not restricted to food science majors; the club is open to anyone with an interest in gaining insight into the foods industry.

So for those looking for ways to get involved at OSU, don't get left with a bad taste in your mouth. Check out the Food Industry Club and start spreading the bleus. 

By Barbi Dauer

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