Callie, what is your favorite way to eat Tillamook?
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Top 5 Pumpkin Recipes
Even though Halloween is over, it’s not too late to get excited about my favorite festive squash – the pumpkin! Had one too many pieces of pumpkin pie, but still want to take advantage of fresh pumpkins at hand? Give these tasty recipes a try and trust me, after your first bite, you’ll have a passion for pumpkins that will last all winter.
Pumpkin Spice Bread
Tillamook Sour Cream is the secret ingredient here, giving this loaf an incredibly moist, rich texture. Slice yourself a piece and top with Tillamook Butter for a Fall breakfast or snack!
Smoked Cheddar and Pumpkin Soup
This soup from Heather Christo is the perfect pick me up on a chilly day. I like using Tillamook Vintage White Extra Sharp Cheddar, which holds its own against bold flavors from the smoked paprika and roasted pumpkin. Serve with warm socks and a cozy blanket.
Vegetarian Pumpkin Chili
I always love when veggie recipes taste just as hearty as their meaty counterparts, and this Vegetarian Pumpkin Chili recipe from The Kitchn doesn’t disappoint. Topped with Tillamook Shredded Medium Cheddar and Tillamook Sour Cream? Yes please!
Pumpkin Macaroni and Cheese
Pumpkin adds a sweet twist to this rich, satisfying recipe from Chessy Dee’s, one of our own Brand Ambassadors, mom. Tillamook Monterey Jack is the perfect gooey, melty match for sweet pumpkin puree.
Salted Pumpkin Caramels
This Salted Pumpkin Caramel recipe from Food52 sounds almost too good to be true. I’m all aboard the salted caramel food trend, and I’m excited to see a recipe that also incorporates seasonal ingredients. The salty/sweet combination will have your friends begging for the recipe!
Hummus Bagel Sandwich
For a quick n’ easy lunch at the office or an end-of-summer picnic, this hummus bagel sandwich is the perfect addition to any packed lunch. Refreshing cucumber and tomato compliment the creamy combo of hummus and Tillamook Sliced Provolone, while red onion adds an unexpected bite. Wedge everything in your favorite bagel, and you have one flavorful, healthy sammie!
Hummus (my favorite is sun dried tomato)
Red Onion, thinly sliced
Tillamook Sliced Provolone – I suggest 2 slices
Slice bagel in half. Generously spread hummus on one half of the bagel and place cheese and veggies on top. Close the sandwich together and enjoy!
Vegetarian Tillamook Cheese
In honor of Vegetarian Awareness Week, we’re here to help you pick out some of our vegetarian cheeses to fill your sandwiches, veggie burgers, pastas, and soups. What better way to celebrate than by munching on as much veggie-friendly cheese as possible?
So what makes some cheese vegetarian and some not? The distinction in Tillamook Cheeses depends on the rennet we use. Rennet is an enzyme, which is vital to our cheese-making process because it kick-starts the formation of cheese curds. We add a tiny amount of rennet to make the milk coagulate, which then begins to develop into curds.
For centuries, the only known milk coagulant for cheesemaking was an enzyme from a cow’s stomach. Now we’re able to make most of our cheeses using a fermentation-produced rennet product that has Kosher and Halal certification, and is vegetarian-friendly.
This veggie-friendly rennet is used to make all of our cheese except Tillamook Vintage White Medium Cheddar, Vintage White Sharp Cheddar, Vintage White Extra Sharp Cheddar, Vintage White Smoked Extra Sharp Cheddar, and the 3 Year Vintage White Extra Sharp Cheddar, which use traditional, bovine rennet. Other than these five cheeses, all other Tillamook Cheese is vegetarian!
What’s your favorite cheesy vegetarian meal to cook up!?
Top 5 Potato Recipes
Potatoes are my all-time favorite food. Whether they’re baked, grilled, fried, roasted, mashed, and (of course) covered in cheese and sour cream, these starchy nuggets are always so satisfying. To celebrate National Potato Day today, we’ve found our favorite recipes to help you go spud crazy!
Creamy Red Potato Salad
This refreshing summer salad from Cara Ferguson’s blog, Culinary Cara is the perfect side dish for any end-of-summer potluck. Tillamook Sour Cream gives the recipe a full bodied texture, and balances the light flavors of the dill and red onion.
Baked Potato Bread
Potatoes are so versatile, you can even use them to make bread! Tillamook Sour Cream, bacon, and chives add hearty texture to the soft, moist bread in this recipe from The Fresh Loaf. Pair with chowder for a satisfied belly!
Skinny Texas Cheese Fries
Looking for some comfort food to help celebrate warm summer nights? These cheesy fries will satisfy your craving, without overloading on calories. Topped with bacon, jalapenos, and scallions, this recipe is seriously tasty.
Sweet Potato Mac & Cheese
Caramelized sweet potatoes bring a flavorful twist to this beloved classic. Garlic, rosemary and Tillamook Italian Blend Shredded Cheese compliment the sweet potatoes for a delicious, savory blend.
Top 5 Potluck Recipes
Summer is finally here! And so begins the season of barbeques, baby showers, and block parties. We’ve put together our favorite recipes to share with friends in the sunshine!
4. Cheesy Tex-Mex Rice
Cheese is a welcome addition to any party, and with this slow cooked dish, every bite is infused with smoky cheddar.
5. Red Velvet Whoopie Pies
Can’t decide between a cookie, pie, or cake for dessert? With these little red whoopie pies, you can eat all three!
Congrats to our Tillamama & Me Look-Alike Photo Contest Winner!
The votes are in, and our winning Tillamama & Me look-alike pair is… Tillamama and her Tillacutie! Congrats to Tara and her daughter, who won a $300 shopping spree in the Tillamook Online Shop. Thank you to everyone who helped us celebrate Mother’s Day by sharing their fantastic photos!
Top 5 Snacks on a Stick
To celebrate National Something on a Stick Day (yes, there really is a holiday for it), we’re sharing our favorite tasty snacks on sticks!
Fig Vanilla & Sour Cream Popsicles
These sweet and tart Sour Cream Popsicles are the perfect treat to kick-start Spring. The trickiest part is waiting patiently while they freeze!
Cheese Dipped Apples
Cheese, fruit, and chocolate are some of our favorite things to eat, and with this recipe you can have them all in one with help from a handy stick!
Sweet & Savory Kabobs
If you’re looking for a fun way to serve sandwiches, these creative, colorful kabobs make a great after school snack.
Cheesy Chocolate Fondue
Treat you taste buds to a cheesy, chocolaty fondue.
All out of sticks? Make your own for a yummy late night snack!
Behind the Scenes with a Championship Cheese Judge
We’re so proud of our Dairy Products Quality Manager, Jill Allen, who had the incredible honor of judging at the 2013 United States Championship Cheese Contest®. At Tillamook, Jill and her team taste test hundreds of cheese samples every day to make sure each little loaf delivers the consistent quality our fans love. Although Jill didn’t judge any Tillamook Cheese at the competition, she put her fine-tuned taste buds to good use by grading several cheeses from across the country. Jill wasn’t the only one to receive recognition at the championship; check out the awards our own Tillamook cheeses took home! I had the opportunity to chat with Jill about her exciting experience.
Q: Was this your first time judging a cheese competition?
A: Yes, this was my first professional judging competition. I was very excited to judge at a National Level.
Q: How were you selected to be a judge?
A: I obtained my Wisconsin Cheese Graders License, and then was nominated to judge by other grading professionals.
Q: Which types of cheese did you taste?
A: I graded Flavored Semi-Soft Cheeses, Smoked Hard Cheeses, Reduced Fat Soft and Semi-Soft Cheeses, and Reduced Fat Hard Cheese.
Q: What were you looking for in each category?
A: We judged the cheese based on flavor; body and texture; makeup and appearance; color; and rind development.
Q: How many samples do you think you tasted altogether?
A: Probably around 100.
Q: Can you talk a little bit about the judging process? Did you eat or drink anything to cleanse your palette in between samples?
A: I was partnered with another judge and we worked as a pair. Each judge had to be precise and assess the cheeses individually, but also collaborate as a team. After each tasting we cleansed our pallets with tart green apples and water.
Q: Did you learn anything surprising during the competition?
A: It was great being able to experience the excitement of judging at the US National Cheese Contest®. Judges came from all corners of the country. It was an experience like no other; to be part of an elite judging team that gets to experience and choose the best cheese in the United States.
Q: How much cheese do you taste each day at Tillamook, and do you ever get tired of eating it?
A: Tillamook has a grading team of 6 members, and together we probably grade around 400 pieces of cheese a day. My team loves what we do and loves Tillamook cheese!
Q: What’s your favorite type of Tillamook Cheese?
A: My favorite Tillamook Cheese is any of our Cheddars, Yellow or White.
Q: What is the weirdest type of cheese you have ever tried?
A: At the 2010 World Championship Cheese Contest, I tasted a semi soft cheese, wrapped in seaweed!
Hooray! Squeaky Cheese Day is here!
Celebrate our 104th birthday with us by munching on Squeaky Cheese Curds fresh from the Tillamook Cheese Factory. For today only, we’re opening the vats and releasing Squeaky Cheese Curds on the Online Shop. Supplies are limited, so get ‘em while they squeak! Funds raised will benefit the Oregon Food Bank to support hunger relief.
Order your tasty curds here!
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Beer and Cheese Pairings Sat, December 14
Pelican Pub will be at The Cheese Factory from 12-4pm sampling seasonal ales!
Pictures with Santa at the Cheese Factory Sat and Sun, December 14 -15
Santa is stopping by with his elves from 11am til 2pm to meet you & find out if you have been naughty or nice this year!