The first time Shawn Fels made cheese, it wasn’t pretty. In fact, it may not have even been cheese.
“I can’t respect cheese and even label what came out of that experiment,” he said with a laugh. “I can’t really tell you what it was, but it wasn’t good.”
While not exactly “made easy,” like the instruction book promised, it was enough to convince Fels, now 28, to switch majors from mechanical engineering to food science and technology his freshman year at Oregon State University.
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