Comments on: Tillamook Cheese: Tastes Better Because It’s Made Better

By: Laura

Laura — Sat, 17 Dec 2011 00:46:12 +0000

Thanks for the holiday tip, Dorothy!

-Laura of the Tillamook Team

By: Dorothy D

Dorothy D — Thu, 15 Dec 2011 19:58:47 +0000

extra sharp makes a great cheese ball for the Holidays…

By: Jala

Jala — Wed, 26 Oct 2011 23:39:43 +0000

Hi there, Crystal! Here is a recipe for fondue that you might like. Let me know if this works for you! We'll also be posting some fondue recipes closer to the holidays, so keep watch! ~ Jala of the Tillamook Team

By: Jala

Jala — Wed, 26 Oct 2011 23:37:59 +0000

Hi, Mae! Thanks for your note! We actually do use rennet, but it's vegetable-based and kosher-certified. You can read more about it here. In regards to mozzarella and ricotta, stirred curd and cheddar cheese are our specialty, so we prefer to sticks with those varieties and make them really well! I'm so glad you're a Tillamook fan! ~ Jala of the Tillamook Team

By: Crystal

Crystal — Thu, 01 Sep 2011 07:04:03 +0000

For a basic table cheese or sandwich cheese incredible! Any suggestions for a good fondue recipe?

By: Mae

Mae — Thu, 01 Sep 2011 00:19:42 +0000

I only use Tillamook cheese because you make great cheese, and you don’t use rennet which is very important to me. I do wish you made a mozzarella and ricotta cheese though. I would like to be able to make lasagna.

By: Jala

Jala — Wed, 31 Aug 2011 15:57:31 +0000

Yay, cheese curds! Thanks for your comment. It’s great to know that folks appreciate the work that we do, and our effort to share how Tillamook works with our Fans. The staff works really hard to make great tasting cheese and we’re thankful we can share that process with you. I’ll pass your comment to the team at the Cheese Factory.

- Jala of the Tillamook Team

By: Boo Hoo

Boo Hoo — Wed, 31 Aug 2011 01:17:14 +0000

Tillamook Cheese is better due to your willingness to share with consumers your production process from beginning to end. It is interesting being able to view your factory during production. Growing up in central Minnesota, with three Kraft cheese plants within 12 miles (all closed to the public). I appreciate your willingness to let me know how you make my food! By the way, best cheese curds ever!!!

By: Jala

Jala — Tue, 30 Aug 2011 18:48:17 +0000

Hi Gene,

Thanks for sharing your suggestion that we produce mild cheddar cheese. It’s very rewarding to have our loyal customers share their ideas with us. We take pride in all our products and are pleased that you appreciate our quality and taste. I’ve forwarded your comments to our product development team.

~ Jala of the Tillamook Team

By: Gene L:ester

Gene L:ester — Tue, 30 Aug 2011 17:21:07 +0000

Good Morning,
Love your cheese but would also love for you to make a Mild Cheddar.