I mean, it's a creamery surrounded by farms. That's all you need to know.
My wife's family is connected up in Pullman and every time we visit, I am sure to get some cougar gold.
Their ice cream is great, and I don't even like ice cream all that much. The chocolate and peanut butter is soooo smoooth and good. I'm day dreaming about it right now. yum.
Every can of cougar gold has a name on it. I think it's the name of the person who canned it, but I'd like to think it's the lady cow that produced the milk that was used to make the cheese.
Obviously parking is miserable, so plan accordingly.
Ok - I know that Ferdinand's is an iconic destination and delivers a certain style in the experience with the decor and the great service, and none of this can be ignored. In fact it entirely carries the appeal of visiting here, as well as the rating it receives.
As for the ice cream, I will say that the texture and mouth feel and ultra creaminess are superb. The choice of flavors, on the other hand, while solid are indistinct, and, in my opinion, overly sweet. (BTW - the "overly sweet" club has a number of acclaimed members, such as Ben & Jerry's who sits among the pantheon of revered ice cream purveyors).
This rating is delivered in the context of great ice cream that's emerging up & down the west coast, such as Salt & Straw in Portland, Molly Moons in Seattle, and Gunther's in Sacramento. While I'd say Ferdinand's is easily a peer in terms of quality, it lacks uniqueness that would set it apart. In my opinion, having unique flavors would accomplish this. If Ferdinand's does do this then I would be very excited to see it leap to the forefront of great ice cream on the west coast.
