This Test Kitchen post comes from Krista Harper, a freelance writer and news radio show director who lives on the chilly Canadian shores of Lake Superior. Krista has become a rabid consumer of tea in the last several years (it is her belief that living in a cold climate will quickly drive anyone to drink more than their fair share of hot beverages). Working part-time at her local David’s Tea has done nothing to slow her growing thirst. Krista also admits to having spent up to a third of her otherwise modest grocery budget on cheese – so it only seems natural for her to experiment with pairing two of her favorite things!

I conducted this taste-test with the following teas:
-White
-Green (pan-fired, Chinese-style)
-Earl Grey
-Yerba Maté (a caffeinated herb from South America)
-Sleigh Ride (a tart, fruity, hibiscus-based herbal tea made by David’s Tea)

With tea steeped and seven different cheeses at hand, I was ready to try some pairings. Which teas complemented (or clashed!) with each type of cheese? Read on…

Provolone
The most delicate of the cheeses in the experiment, provolone has a creamy texture and a slightly tangy finish. I thought it would make a perfect fit with the light, refreshing taste of white tea. Nope. Even provolone cheese overpowered the gentle flavor of the white tea. However, the medium-bodied, earthy, almost hay-like flavor of the South American favorite yerba maté, was a slam dunk when paired with provolone. I would suggest pairing provolone with other medium-bodied teas such as oolong, Darjeeling black tea or rooibos.

Colby Jack
This mild, buttery cheese was hard to match. White tea seemed to be the natural choice, but as I found with provolone, it didn’t work out the way I had thought. I found this cheese went much better with green tea. A nice, smooth oolong might also suit it.

Sharp Cheddar
Full-bodied with a nice zing, this aged cheese paired best with green tea, which had just enough lively earthiness to balance it out. It also paired well with yerba maté. For a unique experience, I’d suggest trying this cheese with lapsang souchong (a very smoky black tea, which is dried over a fire) or a milder cup of Russian caravan tea (which is a blend of lapsang souchong, oolong, and black Keemun tea).

Special Reserve Extra Sharp Cheddar
This creamy cheddar’s strong flavor called for something either really earthy or strong. Nothing I had prepared worked very well with it. As with sharp cheddar, I’d suggest trying it with a smoky cup of lapsang souchong. Perhaps a good, earthy assam black tea or a pu’erh tea would also balance it out.

Pepper Jack
This cheese threw a bit of a wrench in the tasting. Would the zesty-yet-mild flavor of Pepper Jack go with any tea at all? I love me some Pepper Jack on a sandwich, but with tea? Turns out that yes, it can be paired with tea, but the robust, dark teas were out of the question. This cheese’s kick demands a light, cooling tea. The white tea paired well, and a Japanese green tea or an oolong might also work. Try icing the tea, and it would almost certainly be a match made in heaven.

Vintage White Medium Cheddar
This was my favorite cheese of the bunch. Creamy and smooth, with a distinctive flavor, the Vintage White Medium was also one of the hardest cheeses to pair. Surprisingly, fruity Sleigh Ride, a hibiscus-based tea, made the best match. Hibiscus-based teas are tart and sweet, in the vein of cranberry juice, or red wine… and Vintage White Medium Cheddar pairs well with fruit and wine, so maybe it’s not such a surprise that the pair complemented each other so well. I would recommend trying this one with any fruity teas – I think a peach or lemon-flavored tea might be especially delicious.

Smoked Medium Cheddar
This was my other favorite cheese in the tasting. The smoked hickory flavor of this moist cheddar was hard to pair, however. Since this cheese has so much going on, it’s hard to justify pairing it with anything more complex than a nice delicate white tea. The other teas I had on hand just seemed to distract from the delicious smoky flavor of the cheese. The other teas I might try to pair with this one are a creamy oolong or a Japanese green tea such as gyokuro (Japanese green teas are usually steamed, giving them a fresher, grassier flavor than their pan-fired Chinese counterparts). Or pair lapsang souchong with this cheese if you’re up for a truly smoky experience!

The final verdict
The results of the cheese and tea tasting experiment weren’t what I had anticipated. While I expected the stronger cheese flavors to pair best with stronger-tasting teas, it didn’t always work that way – and the lighter cheeses didn’t pair especially well with the lighter teas, either. I found that all the cheeses paired at least fairly well (or better) with green tea and yerba mate. Earthy flavors and cheese just seem to match well! And, word to the wise, earl grey clashed with everything. Bleh!

If you’d like to try this at home, I’d recommend making sure you have a good blend of light, medium, and full-bodied teas to experiment with, as well as a diverse spread of cheeses. Work from mildest to strongest cheeses, and give your taste buds a break between cheeses with some water.

Would you try this at home? What kinds of cheese would you pair with which tea?

By Tillamook

Apple & Golden Raisin Pie with Cheddar Crust

Looking for the perfect gift for a host this Thanksgiving? What about helping them create 8 tasty dishes?! The Deli Counter Gift Box offers 8 tasty flavors of Tillamook Cheese and is the perfect gift for a friend (or for yourself)!

The Deli Counter Gift Box

These 8 recipes highlight each of our cheeses in the gift box, and can help ensure a cheesy Thanksgiving!

1. To make a cheesy version of a classic, use Sharp Cheddar in the crust for this Apple & Golden Raisin Pie!

2. Add some Special Reserve Extra Sharp Cheddar to this Apple Cheddar Salad.

3. Put Medium Cheddar in this fall favorite: Butternut Squash Cheddar Gratin.

4. Put plenty of Pepper Jack in your Pepper Jack Macaroni & Cheese from Moms Confession!

5. Stuff your Stuffed Peppers with Smoked Black Pepper White Cheddar!

Stuffed Peppers with Smoked Black Pepper White Cheddar

6. Use Garlic Chili Pepper in a sandwich for a pre-Thanksgiving lunch, like in this Garlic-ity Roasted Chicken Melt!

7. Hot Habanero Jack is tasty in this Cheesy Cauliflower. The recipe says use Monterey Jack, but I have a secret for you…Hot Habanero Jack is Monterey Jack with habaneros in it! This will add a tasty kick to the original.

8. Garlic White Cheddar is delicious in almost anything, but especially this Greek Lasagna!

I hope these recipes add some cheese to your Thanksgiving! Share your tastiest recipes with us on Facebook.

By Katie

It’s election season and Tillamook needs your vote! Tell us…what’s your favorite loaf? Is it smooth Monterey Jack, zingy Sharp Cheddar, spicy Pepper Jack, or the classic Medium Cheddar?! Click here to share your vote, and don’t forget to check back on November 6 to see which loaf wins! The elected loaf will be on sale for 25% off.

By Katie

Great sandwiches come from great ingredients

Being in the last stretch of the Loaf Love Tour, sometimes we Brand Ambassadors need a little boost to lift our spirits. I found my boost in a grilled cheese sandwich.

It all started a few weeks ago at the Los Angeles Zoo. I was one of the fortunate Brand Ambassadors who was working our Mommy Blogger event, but most importantly, I was a judge at the grilled cheese competition. At these Mommy Blogger events, families from the area come and enjoy the great taste of Tillamook cheese, play some games with the Brand Ambassadors, and most importantly, create their own grilled cheese sandwiches that are judged on taste, presentation, and creativeness. I was fortunate enough to be one of these judges. After 13 amazing grilled cheese sandwiches, I thought to myself, “I’m going to create the greatest grilled cheese sandwich in the history of grilled cheese sandwiches!” Thus gave birth to Dandy Andy’s Cheesetastic Voyage.

Ingredients
Tillamook Butter
2 slices of Tillamook Vintage White Medium Cheddar and two slices of Tillamook Sharp Cheddar
2 slices of bread – any kind will do, but I chose French bread
Guacamole. Freshly made or bought at a store. I chose to make my own guacamole using 1 avocado, half of a small onion, half of a tomato, LOTS of jalapenos, salt & pepper, some Chili powder and cayenne pepper, and a pinch of cumin.
About 4 ounces of chicken breast, cut into small slices
4 pieces of bacon

Directions
First, you want to bake the chicken until it is done, and cut it up in little chunks. Next, cook the bacon until it is crispy enough to your likings. Now it is time to spread the outsides of the bread with delicious Tillamook butter, none of that 65% vegetable margarine stuff. Spread the insides of the bread with the guacamole. Add two slices of Tillamook Vintage White Medium Cheddar to one side of the bread and two slices of Tillamook Sharp Cheddar to the other side. Add the chicken and bacon, and away we go. Grill each side of this perfect sandwich on medium heat for about 3 to 4 minutes per side, and your grilled cheese sandwich should look similar to this deliciousness:

I loaf this cheesetastic combination

This sandwich has everything: protein from the meat, healthy fats from the avocado, carbs from the bread for energy, and of course the scrumptiousness of Tillamook’s all natural cheeses. Just look how happy I am as I take a bite of this delicious sandwich!

A mouthful of awesomeness!

If you are ever in a need of a pick-me-up and want a meal that has been defined as a-mouth-full-of-awesome, I’d definitely recommend Dandy Andy’s Cheesetastic Voyage.

By Andy

Austin Grilled Cheese Week partner Austin Daily Press serves up a yummy grilled cheese for Recipepalooza

You’ve seen “The Hangover”, right? Remember the scene where the whole crew is riding through the desert and Zach Galifianakis blurts into impromptu song, “We’re the three best friends that anyone could have…” Well, that about sums up the three Chefs and Owners of Austin Daily Press. Just three best friends hungry for great food and a shared passion for getting the most out of life that you possibly can!

Recipe Details

• Prep time: 3 minutes
• Total time: 6-7 minutes
• Yield (number of servings): 1

Recipe Overview

In celebration of National Grilled Cheese Month, Austin Daily Press is pleased to feature one of its signature hot pressed sandwiches, the Turkey Club. This sandwich is packed with mesquite smoked turkey breast, Monterey Jack and Sharp Cheddar Cheeses, smoky bacon, fresh tomato, and mayo all pressed to gooey, crispy perfection between a buttery bolillo roll. It is a classic that just makes more sense as a panini.

Ingredients List

• 1oz cooking spray
• 2 slices Tillamook Monterey Jack Cheese
• 2 slices Tillamook Sharp Cheddar Cheese
• 3 slices mesquite smoked turkey breast
• 2 slices bacon
• 2 slices fresh tomato
• 2oz mayo
• 1 fresh bolillo roll
• ¼ teaspoon cajun seasoning/season salt

Preparation/Instructions

Cut your bolillo roll in half and add 1oz of mayo evenly to each side. Lightly sprinkle cajun seasoning to each half of the roll. Place the 2 slices of bacon on your panini press or a nonstick frying pan with the 3 slices of turkey breast placed on top to heat through. While the bacon cooks and the turkey warms add 2 slices of jack to one side of the sandwich and 2 slices of cheddar to the other. Slice a tomato and add to one side of the roll.

When the Bacon is cooked and the turkey is warmed through removed from panini press and place over tomato. Close the sandwich and place back on the panini press in the bacon grease. Spray top with cooking spray if needed and press for 3-4 minutes or until bread is crisp and cheese is beginning to melt from the sandwich. Remove from press and let rest for 1 minute. Enjoy!

By Tillamook

A simple recipe meets complex flavors for something extra yummy

Angela Bishop, blogger at Nine More Months, is a stay at home mom of two (soon to be three) crazy boys just trying to keep her sanity.

Recipe Details

• Prep time: 15 minutes
• Total time: 20 minutes
• Yield (number of servings): 4 sandwiches

Recipe Overview

Celebrating National Grilled Cheese Day with a delicious Mexican-inspired sandwich that is perfect for lunch or dinner. It is simple to put together but with complex flavors that are sure to be a crowd-pleaser at your next dinner party.

Ingredients List

• 4oz Tillamook Salted Butter
• 8 slices Tillamook Sharp Cheddar Cheese
• 8 slices of round French bread
• 8oz Tillamook Premium Sour Cream
• 1 package taco seasoning
• 1lb carne asada seasoned beef
• 2 cups of fresh arugula

Preparation/Instructions

Grill carne asada according to your favorite recipe or package directions if using prepackaged. In the meantime, mix your taco seasoning into your sour cream. Depending on the brand, you may not need to use the whole package, so be sure to taste as you mix. Butter one side of each slice of bread, and place a slice of cheese on the un-buttered side. Set aside. Once your carne asada has cooked, slice it very thinly against the grain.

Place two slices of bread in a pan on med-low, butter side down. Cover to let the cheese melt. Once cheese had melted, add about 1oz of your carne asada to one slice. Follow with a dollop of sour cream mixture and handful of arugula. Place the other slice of bread on top and press down with spatula. Continue cooking until both sides of the sandwich are golden brown.

Repeat for each sandwich.

Note: You will most likely have leftovers of the ingredients. Use them to make a yummy salad the next day!

By Tillamook

Pulled pork, Tillamook Cheese and fresh guacamole. Yum yum!

Sweet Basil is all about getting everyone back into the kitchen where good food is approachable and where friends and family can build healthy and happy relationships. Carrian has been writing Sweet Basil for about three years and is a wife, and mother to two girls. If the kitchen is the center of the home why not try heading in there and cooking up something that is delicious and brings everyone together?

Recipe Details

• Prep time: 5 Min (or if you are doing the pork fresh that day, 6-8 hours in the crock pot)
• Total time: 10 min
• Yield (number of servings): 4

Recipe Overview

In celebration of National Grilled Cheese month I’ve created a gooey, cheesy, smoky and delicious grilled cheese recipe that will make you want to roll over and groan with pleasure. Meet a grilled cheese packed full of tender, juicy BBQ pork, Tillamook Sharp Cheddar Cheese and my personal favorite, fresh guacamole! Oh, sweet deliciousness!

Ingredients List

• 2-4 tablespoons  Tillamook Unsalted Butter, softened
• 4 slices Tillamook Sharp Cheddar Cheese
• 2 cups cooked, shredded pork (see note in recipe)
• 2 cups of your favorite BBQ sauce
• 1 avocado, smashed with a fork in a bowl with 1-2 teaspoons lime juice and 1/4 teaspoon salt
• 8 slices good quality white bread

Preparation/Instructions

*Note* It is easiest to buy a pork shoulder and cook it in the crockpot for 6-8 hours on low depending on the size. You can do salt and pepper, or your favorite pulled pork recipe. Eat it for dinner and save the leftovers for Grilled Cheese Night.

Lay the bread out on a plate or cutting board.

In a small bowl mix together your pork and BBQ sauce. Spread a little of the BBQ pork all over one slice of bread. Top with one slice (or two depending on how big your bread is) of Tillamook Sharp Cheddar Cheese. Spread a spoonful of the guacamole on the cheese so that all areas are covered.

Cover with another slice of bread and lightly butter it. Place it butter side down on a medium heated skillet or griddle. Butter the top of the bread while the bottom side is cooking. Allow to cook until golden brown and then turn over onto the other side. Continue to cook until melty and perfect. Remove from the heat and devour like there is no tomorrow! ;)

All the fixins' for a fresh and delicious BBQ grilled cheese

By Tillamook

An unexpected concoction of yummy

Laurie Caspell has been a dedicated member of the Tillamook packaging team since 1989 – 23 years!  Laurie, who grew up with a wonderful cook for a mother, said she never liked to cook!  She would have rather spent all her time outside, playing and being a tomboy.  It wasn’t until she had a family and had to learn to cook that she actually started enjoying it.  Nowadays Laurie cooks mostly from recipe ideas she creates in her head (she’s not much for using recipes, because she can’t ever seem to find the one she wants)!  Laurie says the packaging department is full of adventurous cooks who share ideas and recipes back and forth.  Laurie has a great big garden every year and really likes cooking with the fresh ingredients that she grows herself.

Both at work and home, Laurie is a volunteer first responder.  Laurie says that helping others in times of need is her greatest passion and she prides herself on being able to comfort and aid others.  Someday Laurie hopes to go on a volunteer mission for a disaster relief mission.

Recipe Details

• Prep time:  2 minutes
• Cook time: 10 minutes
• Total time: 12 minutes
• Yield (number of servings): 3 servings

Recipe Overview

The Grilled Strawberry ‘Cheese-Cake’ Sandwich is a sweet take on the traditional grilled cheese sandwich that is unexpectedly delicious.

Ingredients List

• 6 Slices of buttermilk bread
• 6 slices of Tillamook Cheddar Cheese, either Sharp or Medium, depending on your preference
• 5 tablespoons of strawberry jam
• 1/3 cup of cream cheese
• 1 tsp. of honey
• 1/8 tsp. of vanilla flavoring
• 4 to 5 fresh strawberries
• 3 grapes
• Tillamook Salted Butter

Preparation/Instructions

Spread butter on 3 slices of bread and place them butter side down on a flat skillet.

Place 2 slices of cheese on each piece of bread. Top each sandwich with a buttered slice of bread and grill 4 to 5 minutes, or until you see the cheese has melted and the bread is golden brown.

Set grilled cheese sandwich on a plate.

Mix cream cheese with the honey and vanilla. Powdered sugar can be used in place of the honey, if desired.

Spread approximately 1 tablespoon of strawberry jam over the grilled sandwich.

Gently spread 1 tablespoon of the cream cheese mix on top of the jam.

Place the strawberries in a flower design as shown in the picture, and place 1/2 of a grape in the center of the strawberry flower. Enjoy!

By Tillamook

All your favorite elements of a jalapeno popper in a grilled cheese

Bree Hester is a food lover and mom of three. She writes the food blog Baked Bree, where she wants you to eat well and laugh often.

Recipe Details

• Prep time: 10 minutes
• Total time: 20 minutes
• Yield (number of servings): 4 sandwiches

Recipe Overview

A grilled cheese version of one of my favorite bar snacks, the jalapeño popper. This grilled cheese is a fun take on that snack, and would be perfect served alongside tortilla soup or chili.

Ingredients List

• 8oz cream cheese, room temperature
• 3 green onions, thinly sliced
• 1/3 cup pickled jalapeños, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 slices Tillamook Monterey Jack Cheese
• 2 slices Tillamook Sharp Cheddar Cheese
• 2 slices hearty white bread
• 2oz Tillamook Unsalted Butter

Preparation/Instructions

In a small bowl combine cream cheese, green onions, and jalapeños. Season with salt and pepper. Set aside.

Preheat skillet to medium heat. Arrange bread on a cutting board, and spread cream cheese mixture on both pieces of bread. Add a slice of Monterey Jack and a slice of cheddar. Close the sandwich and lightly butter one side. Place the buttered side down in a skillet. Let the cheese melt, about 2 minutes. Reduce heat if needed. Butter the top and flip sandwich over. Cook second side about 2 minutes, or until cheese is melted and bread is brown and toasted.

Jalapeño cream cheese mixture

Piling on the yummy

Grilled to perfection!

By Tillamook

Sweet, savory and oh so cheesy!

Blogger Barbara Kiebel loves sharing the food she makes with her family and friends both at her table and on her blog, Creative Culinary, through photos and recipes.

Recipe Details

• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes
• Yield (number of servings): One serving

Recipe Overview

Tillamook Sharp Cheddar Cheese is combined with fresh apple slices, savory pancetta and a sweet and savory spread on a buttery grilled croissant.

Ingredients List

• 1 tablespoon mayonnaise
• 1 teaspoon whole grain mustard
• 1/2 teaspoon honey
• 1 tablespoon dried cranberries, chopped
• 2 tablespoons Tillamook Unsalted Butter for grilling
• 1 large croissant, sliced in half
• 2 slices Tillamook Sharp Cheddar Cheese
• 2 slices pancetta
• One half apple, cored and sliced

Preparation/Instructions

To make the cranberry spread, blend together the mayonnaise, mustard, honey and dried cranberries and set aside.

Place the pancetta in a pan or on a flat grill heated to medium. Cook until brown and starting to crisp. Drain. Wipe off pan or grill.

Melt 1 teaspoon of butter in medium heated pan or on flat grill. Place cut edges face down on butter until slightly toasted; approximately 1 minute. Remove from pan.

Melt another teaspoon of butter on pan or grill and place bottom of croissant in pan, toasted side facing up. Layer 1 slice of cheese, apple slices, pancetta and a 2nd slice of cheese on top of croissant. Spread the inside of the top piece of croissant with the cranberry spread and place it with spread face down on layered ingredients.

Lower heat and cover the sandwich with a lid or aluminum foil until the cheese starts to melt; carefully watching the underside so as not to burn. Carefully flip the sandwich over and repeat. Remove from heat, cut in half and enjoy.

Let the grilling begin!

By Tillamook