We received some sad news today that our much respected President and CEO Harold Strunk will be stepping down in order to be closer to his family. Harold told us what a difficult decision this was for he and his wife, given how much he enjoys Tillamook and how much potential he sees for our company’s future. Harold came to us from the East Coast in 2007 and much of his family still lives there.  Earlier this year his first grandchild was born, making it even more difficult to be so far away. The Tillamook County Creamery Association (TCCA) was built on family values, and we all respect Harold’s decision to make his family a priority at this point in his life.

In the past five years, under Harold’s leadership, Tillamook has weathered very challenging economic times and has made great strides towards implementing integrated business systems while building a solid foundation for growth. During his tenure, Harold ushered the co-op into its second century, helping to mold Tillamook into a modern dairy brand with the strength and stability to maintain our leadership position well into the future.

In a message today to TCCA employees and members, Harold said, “I would like to take this chance to thank the TCCA farmer-owner membership and the employees of TCCA for their support over the past five years. This has been a wonderful experience for me and a very difficult decision to leave this great organization. TCCA is positioned for sustainable growth, and I strongly feel that Tillamook will remain strong well into the future.”

We are grateful for all of Harold’s contributions to TCCA and wish him and his family the very best. Our board of directors will be embarking on a national search for our new President and CEO, and we all look forward to seeing our farmer-owned co-op continue to grow and succeed.

By Tillamook

Simple and delicious grilled cheese from Harold Strunk

As the ‘Big Cheese’ at Tillamook, President and CEO Harold Strunk knows a thing or two about what goes into making the perfect grilled cheese sandwich. The foundations of a delicious grilled cheese, according to Harold: melts perfectly with gooey cheese spilling out the sides, an evenly crispy crust, and begins and ends with great tasting, naturally aged cheese like Tillamook.

Recipe Details

• Prep time: 5 minutes
• Total time: 15 minutes
• Yield (number of servings): 4 sandwiches

Recipe Overview

Unfortunately, I have had my share of grilled cheese sandwiches made with processed cheese. I grew up on the east coast where processed cheese is very popular and even spent some time working with a company that made processed cheese. Until I started working with Tillamook I didn’t truly appreciate the difference between a naturally made and aged cheese vs. a processed cheese, and how it affects the taste, texture and quality of a grilled cheese sandwich. When it’s cold, wet and rainy in Tillamook, Oregon – the home and headquarters of Tillamook – this is the grilled cheese I make for me and my family.

Ingredients List

• 4 tablespoons Tillamook Salted Butter
• 12 slices Tillamook Vintage White Extra Sharp Cheddar
• 4 slices Tillamook Pepper Jack
• 8 slices of your favorite bread

Preparation/Instructions

Lightly butter one side of each piece of bread and place butter side down on medium heated pan or flat grill. For each sandwich place 2 slices of Vintage White Extra Sharp Cheddar on one side of bread and 1 slice of Vintage White Extra Sharp Cheddar and 1 slice of Pepper Jack on the other slice of bread.

Let the cheese melt on the bread while checking the underside so as not to burn. Lower heat if necessary, or if the bread starts to brown faster than the cheese melts, place the lid of a cooking pot over the bread to make the cheese melt faster. Place the two slices of bread together when they have reached desired melted consistency. Remove from heat, let sit on a cutting board for a few minutes and enjoy.

By Tillamook