FAQ

  • Allergens
    • Does Tillamook Ice Cream contain any major allergens?

      Yes, some Tillamook Ice Cream flavors contain major allergens. In compliance with federal law, any Tillamook product that contains major allergens (milk, egg, crustacean shellfish, fish, wheat, tree nuts, peanuts, or soy) clearly states so in the ingredients listing, so please be sure to check the label!

      Please note that all of our ice cream flavors are produced with the same equipment. Ice cream flavors that contain nuts or other major allergens are produced at the end of the day, after which the equipment is thoroughly sanitized. While this production schedule helps reduce the risk of cross-contamination, it doesn’t guarantee that the equipment is completely free of allergen remnants.

      Staff at the Tillamook Cheese Factory ice cream counter would be happy to use a fresh ice cream scoop to accommodate visitors with allergen concerns, so please let us know!  A full list of Tillamook Ice Cream ingredients is available at the Tillamook Cheese Factory and also listed online for each ice cream flavor.

    • Does your cheese contain lactose?

      Good news! Tillamook Cheese contains virtually no lactose. The vast majority of lactose in the milk stays in the liquid whey, which is drained and removed during our cheddaring process. The cultures we add to our milk at the beginning of the cheesemaking process break down the lactose that is left into lactic acid. Many lactose intolerant people are still able to eat our natural cheeses because (thanks to our natural and time-honored cheesemaking process!) they contain virtually no lactose.

      That being said, we don’t want to encourage you to eat anything your doctor has suggested you avoid! If you’re lactose intolerant and wondering if you can eat Tillamook Cheese, it’s best to talk to your doctor. At the very least, we hope you can enjoy a little nibble!

    • Do any of your dairy products contain gluten?

      Just a few of our products contain gluten. All of our cheese, yogurt, sour cream and butter products are gluten-free (hooray!).

      Most Tillamook Ice Cream is gluten-free, too. However, flavors that include ingredients like pie, dough, or cake are not gluten-free. Specifically, these Tillamook Ice Cream flavors contain gluten: Caramel Toffee Crunch, Cookies and Cream, Chocolaty Chip Cookie Dough, Fireside S'mores, Marionberry Pie, and Grandma’s Cake Batter.
       

  • Cheese Factory
    • When is the Tillamook Cheese Factory open?

      We hope you can come visit us! The Tillamook Cheese Factory is open every day of the year, except Thanksgiving Day and Christmas Day.

      Summer Hours (mid-June to Labor Day): 8 a.m. to 8 p.m.
      Fall/Winter/Spring Hours (Labor Day to mid-June): 8 a.m. to 6 p.m.
       

    • Can I tour your Cheese Factory?

      Yes, you can! Tours of the Tillamook Cheese Factory are free and self-guided. You can start whenever you like, grab a lick of ice cream when the mood strikes, and set your own pace as you learn about our over 100-year tradition. With a bird’s-eye view of our cheesemaking and packaging rooms, learn about the history of Tillamook and our products through videos, historical displays and informational kiosks.

      Due to health and safety regulations, we’re no longer allowed to give public tours inside the actual processing area of the plant. Thanks for understanding!

    • Where can I buy Tillamook Cheese Curds (a.k.a. “Squeaky Cheese”)?

      Squeak! Squeak! Tillamook Cheese Curds are exclusively sold at the Tillamook Cheese Factory. Our ever-popular cheese curds are also known as “Squeaky Cheese” because fresh curds make a “squeak” sound against your teeth. Tillamook Cheese Curds aren’t available in grocery stores because they lose their freshness and “squeakiness” quickly.  This is also the reason that we currently do not ship cheese curds; we only ship items when we can guarantee the quality of what will arrive on your doorstep.

    • What's the address for the Tillamook Cheese Factory?

      The Tillamook Cheese Factory is located on the Oregon Coast!

      Address
      4175 Highway 101 North
      Tillamook, OR 97141

  • On the Farm
    • Do your dairy products contain artificial growth hormones?

      No, they don’t - thanks for asking! All Tillamook dairy products — cheese, butter, ice cream, sour cream and yogurt — are made with milk from cows not treated with artificial growth hormones.*

      *Please note that the FDA has stated that no significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.

    • Are any of your dairy products certified organic?

      At this time, we don’t offer certified organic products.  We are, however, committed to making the highest quality dairy products in the most natural way possible. The milk used to make Tillamook products far exceeds state and federal quality standards and comes from cows that are not treated with artificial growth hormones.* For more information on how Tillamook cows are cared for, continue reading On the Farm FAQs.

      For Tillamook Cheese to be certified organic, every farm that makes up our cooperative, as well as any additional contract milk suppliers, would need to individually attain organic certification, which is a very costly and time-consuming process. At this time, TCCA has not decided to undergo the official certification process.

      *Please note that the FDA has stated that no significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.

    • Are Tillamook dairy cows ever treated with antibiotics?

      Dairy cows are not systematically given antibiotics. But, like humans, cows sometimes get sick and need veterinarian-prescribed antibiotics to help them get better. However, if a cow is receiving antibiotics, her milk isn’t used until tests prove that the antibiotics have cleared her system. As an additional precaution, every milk delivery we receive is thoroughly tested for antibiotics. If even a trace amount of antibiotics are detected in a delivery, it is disposed of and we won’t use that milk to make our dairy products.
       

    • Are the cows in barns or pastures?

      It depends on the time of year. Many of our farmer-owners send their herds out to pasture when the weather permits (typically March through November). During the wet winter months in Tillamook, cows find shelter from the harsh weather inside free-stall barns. Free-stall barns are standard in the dairy industry to accommodate climate conditions and are used on dairies owned by our farmer-owners, as well as our contract milk suppliers. In the free-stall barns, cows have plenty of space to eat and exercise, and they sleep on clean, dry bedding.

    • What do the cows eat?

      Our farmers know that happy, healthy cows make quality, wholesome milk. Proper animal care practices like providing a healthy diet benefits the farmer, cow, and ultimately you, the consumer. At each member-owner’s farm, an animal nutritionist customizes a healthy diet of forages and grains for their cows that meets their requirements for health and milk production. The forage portion of a cow’s food is slightly different on each farm, but includes grass, alfalfa and likely some corn silage. The grain portion is a mixture of grains, including corn and barley. Cows are also given a vitamin/mineral supplement to support long-term health.

  • Products
    • Cheese
      • Where can I find your cheese?

        Tillamook Cheese is available at a variety of stores throughout the U.S. Currently, the full product line is most commonly found in the Pacific Northwest where it’s made. To look for Tillamook cheese and other products in your area, please visit Where to Buy. Because we sell our cheese to grocery stores through distributors, it’s sometimes difficult for us to know exactly which type of Tillamook Cheese is currently stocked in a specific store. If you’re looking for a particular flavor of cheese, we recommend that you call a store to check on their cheese inventory.

      • Why isn’t your cheese available in my area?

        We would love for Tillamook Cheese to be available in every city in every state! Unfortunately, the decision about what products are carried in what stores is decided through a partnership between Tillamook and our grocery retailers. The best way to get our products in your grocery store is to ask your store manager to carry them.

      • Can I order cheese online?

        If you’ve searched high and low and can’t find our products in your area, we encourage you to visit our friends over at Made in Oregon or Blue Heron French Cheese Company, who both offer several varieties of Tillamook Cheese in their Online Store.

      • Why is Tillamook Cheese more expensive in the eastern part of the U.S.?

        Grocery stores set the prices on products they sell. Tillamook doesn’t decide the selling price of our products in different stores. It’s likely that our cheese is more expensive in the eastern part of the country because of increased shipping costs from the West Coast, where our cheese is produced.

      • Where can I buy Tillamook Cheese Curds (a.k.a. “Squeaky Cheese”)?

        Squeak! Squeak! Tillamook Cheese Curds are exclusively sold at the Tillamook Cheese Factory. Our ever-popular cheese curds are also known as “Squeaky Cheese” because fresh curds make a “squeak” sound against your teeth. Tillamook Cheese Curds aren’t available in grocery stores because they lose their freshness and “squeakiness” quickly.  This is also the reason that we currently do not ship cheese curds; we only ship items when we can guarantee the quality of what will arrive on your doorstep.

      • What’s the best way to store my cheese?

        All Tillamook Cheese should be stored in the fridge. To prolong the life of your loaf, follow these tips:

        •    Keep your cheese in its original package.
        •    Wash your hands before handling.
        •    Avoid touching the cheese that you plan on putting back in the fridge.
        •    When slicing your loaf, pull the wrapper back and cut off the desired amount of cheese.
        •    Tightly fold the original wrapper back over the end.
        •    Press foil or plastic wrap over the end of your cheese and place it in an airtight, sealed plastic bag.
        •    Place your cheese in the coldest section of the fridge (less than 40 degrees Fahrenheit).

        To help prevent mold from developing on sliced and shredded cheese, follow these tips:

        •    Keep your cheese in its original package.
        •    Wash your hands before handling.
        •    Avoid touching the cheese that you plan on putting back in the fridge.
        •    Don’t put your hand directly in the bag of shredded cheese; remove with a clean utensil, or pour the cheese out of the bag.
        •    For 5-pound bags of shredded cheese, separate and store the cheese in several smaller resealable bags.
        •    Use within 3-5 days after opening (in other words, enjoy often!)

      • Do I have to store my cheese in the fridge?

        Yes. Just like the milk it’s made from, Tillamook Cheese is a perishable dairy product and should always be stored in the fridge (ideally in the coldest part). You can take cheese out of the fridge up to an hour before you plan on using it, but it should be put back in the fridge immediately after you’re done. If you’re in a warm environment, cheese shouldn’t be left out for too long – the heat will change the texture and oil may develop on the outside of the cheese.

      • Can I freeze cheese?

        (Hey, that rhymes!) Freezing Tillamook Cheese prolongs its life, but it also changes the texture of the cheese, making it dry and crumbly. Although freezing slows mold growth, it also stops the aging process of cheddar.  If you’re sure you want to freeze your cheese, wrap one pound or smaller portions in moisture-proof materials (like plastic wrap or resealable bags). That way, you can maintain optimum flavor and texture. When you’re ready, thaw the cheese in the refrigerator with the wrapper on to prevent loss of moisture and flavor. Then eat it as soon as possible. Thawed cheese will shred easily, but it’s difficult to slice; if you plan on slicing it, it’s best to do so before putting it in the freezer.

      • Can I ship your cheese?

        Tillamook Cheese is a perishable product that requires constant refrigeration. Although our little loafs would love to travel the world and experience exotic places, we don’t recommend that you ship our cheese very far. If you do decide to ship it, we recommend that you include a gel ice pack and send it using no longer than USPS 2nd day mail. If you’d like to ship cheese overseas, we suggest using an insulated package, and surrounding the cheese with several gel ice packs. Make sure to check with the customs department of the country you’re shipping to for any restrictions they may have on sending food items into their country.

      • What’s the best way to travel with your cheese?

        Keep cheese in its original wrapper and place it in the coolest, darkest area possible. This is likely your checked suitcase if you’re flying. If you’re driving, this is not your trunk. For travel times longer than one day, an ice cooler is your best bet. When you arrive at your destination, refrigerate the cheese as soon as possible. Because of airport security restrictions, it’s a good idea to check with the airport before packing any cheese in your suitcase. It would be a terrible cheese-less tragedy if you had to leave your loaf with security!

      • Is the milk used to make your cheese pasteurized?

        Some of our cheeses are made from pasteurized milk and some are made from heat-shocked milk. Heat-shocked milk is heated to 152 degrees Fahrenheit for 30 seconds.  Pasteurized milk is heated to 161 Fahrenheit for 15 seconds. Most Tillamook Cheddars are made from heat-shocked milk. We believe the heat shocking process helps retain the natural enzymes in our milk essential for producing quality cheddar cheese and creating that unique flavor of Tillamook Cheddar. The pasteurization process affects the enzymes in a way that alters the taste of certain cheeses. Because we use the heat shocking process instead of pasteurization for some of our cheddars, we always age our cheddar cheeses for a minimum of 60 days.

        The following Tillamook Cheeses are made from heat-shocked milk: Medium Cheddar, Sharp Cheddar, Special Reserve Extra Sharp Cheddar, Vintage White Medium Cheddar, Vintage White Extra Sharp Cheddar, and Swiss.

        The following Tillamook Cheese are made from pasteurized milk: Tillamook Garlic White Cheddar, Garlic Chili Pepper Cheddar, Smoked Black Pepper White Cheddar, Hot Habanero Jack, Monterey Jack, Colby, Colby Jack, Pepper Jack, Reduced Fat Medium Cheddar, Reduced Fat Monterey Jack, Mozzarella, Baby Swiss, Muenster and Provolone.

        Please note that all Tillamook Cheese is ok to eat when pregnant.

      • What are the ingredients in your Cheddar Cheese?

        Tillamook has been using the same cheddar cheese recipe for over 100 years (why mess with a good thing?). Our Tillamook Cheddar Cheese recipe contains four natural ingredients: cultured milk, enzymes, salt, and annatto. Annatto is a natural coloring extracted from the seeds of annatto trees grown in the tropics; it is responsible for that beautiful Tillamook orange! Tillamook white cheddars only contain three ingredients, as they don’t need the annatto.

        Most of our cheeses are made with a vegetable-based rennet, an enzyme that helps coagulate the milk. Tillamook Vintage White Medium Cheddar Cheese and Tillamook Vintage White Extra Sharp Cheddar Cheese are made with a traditional rennet.

      • How long do you age your Cheddar Cheeses? What makes them “sharp”?

        Tillamook Cheddar Cheeses develop their flavors through the natural process of aging. The longer they age, the “sharper” and more flavorful they become.

        Tillamook Cheddars are naturally aged in 40-pound blocks for a minimum of:

        Medium Cheddar – 60 days
        Sharp Cheddar– 9 months
        Extra Sharp Cheddar – 15 months
        Vintage White Medium Cheddar – 100 days
        Vintage White Extra Sharp Cheddar – 2 years (there is also a special wedge that is aged 3 years!)

        The aging process continues even after you’ve brought your cheese home. Be sure to keep it in the coldest part of your refrigerator until you are ready to enjoy it. Because we age our cheese naturally, if stored in the right conditions, it’s possible to continue the aging process in your own home. Keep the cheddar in its original package, in a dark, cold part of the refrigerator, and wait…a year or two, or ten!

      • What is rennet? What types of rennet do you use to make your cheese?

        Rennet is an enzyme that helps coagulate the milk during the cheesemaking process. For the majority of our cheeses, we use a fermentation-produced rennet that has Kosher and Halal certification, and is vegetarian-friendly. This rennet is used to make all of the following varieties of Tillamook cheese: Medium, Sharp, Special Reserve Extra Sharp, Kosher, and Reduced Fat Cheddar cheeses, as well as Monterey Jack, Mozzarella, Colby, Colby-Jack, Pepper-Jack, Provolone, Muenster, Swiss and Reduced Fat Monterey.

        For a few of our aged white cheddar cheeses (Tillamook Medium White Cheddar, Sharp White, Vintage Extra Sharp White Cheddar, 3 Year Aged Vintage Extra Sharp White, and Smoked Vintage White Extra Sharp), we use a traditional, bovine rennet. These products are not considered vegetarian.

      • Is Tillamook Cheese vegetarian-friendly?

        The majority of our cheese does not contain animal products. Our vegetarian cheeses use a fermentation-produced rennet that has Kosher and Halal certification, and is vegetarian-friendly. This rennet is used to make all of the following varieties of Tillamook Cheese: Medium, Sharp, Special Reserve Extra Sharp, Kosher, and Reduced Fat Cheddar cheeses, as well as Monterey Jack, Mozzarella, Colby, Colby-Jack, Pepper-Jack, Provolone, Muenster, Swiss and Reduced Fat Monterey.

        For a few of our aged white cheddar cheeses (Tillamook Medium White Cheddar, Sharp White, Vintage Extra Sharp White Cheddar, 3 Year Aged Vintage Extra Sharp White, and Smoked Vintage White Extra Sharp), we use a traditional, bovine rennet. These products are not considered vegetarian. The traditional rennet helps develop the unique flavor of these cheeses.

      • Do you make a kosher cheese?

        We sure do! Our Medium Cheddar Kosher Cheese has the same delicious, award-winning taste as our traditional Medium Cheddar Cheese, but it’s produced and packaged under official rabbinical guidance. Like our traditional Medium Cheddar, our Kosher Cheese is made with a vegetable-based rennet.

      • What makes some of your cheeses an orange-yellow color?

        The exciting answer: cheesy magic! The less-exciting truth: annatto, a natural food coloring extracted from the seeds of tropical annatto trees. Without annatto, cheese is the color of milk. Historically, coloring has been added to cheddar cheese to regulate color variations in milk that can come from seasonal changes in the cow’s diet. These days, annatto helps ensure that each loaf of cheese is the same color.

      • Does your cheese contain lactose?

        Good news! Tillamook Cheese contains virtually no lactose. The vast majority of lactose in the milk stays in the liquid whey, which is drained and removed during our cheddaring process. The cultures we add to our milk at the beginning of the cheesemaking process break down the lactose that is left into lactic acid. Many lactose intolerant people are still able to eat our natural cheeses because (thanks to our natural and time-honored cheesemaking process!) they contain virtually no lactose.

        That being said, we don’t want to encourage you to eat anything your doctor has suggested you avoid! If you’re lactose intolerant and wondering if you can eat Tillamook Cheese, it’s best to talk to your doctor. At the very least, we hope you can enjoy a little nibble!

      • What are these crunchy white specks in my cheese?

        No need to worry - these tiny white specks are actually a good thing. They’re most likely calcium lactate crystals, which are safe to eat, and usually signify that a cheese is flavorful and well-aged. Calcium lactate crystals form naturally during the aging process and are most commonly found in aged cheddars, including Smoked Cheddar.

      • Why is there an extra slice of cheese added to my loaf?

        Every loaf of Tillamook Cheese is cut from a 40-pound block of cheese. After being cut from this original block, each loaf is weighed to make sure it fits in its appropriate loaf size category (an 8-ounce, 10-ounce, 1-pound, 2-pound, 2.5 pound, or 5-pound loaf). If a loaf is overweight, cheese is sliced off. If a loaf is underweight, a slice of cheese is added to increase its weight – this is the “extra” slice that you found in your loaf.

      • Is it safe for pregnant women to eat Tillamook Cheese?

        Yes, Tillamook Cheese is safe for pregnant women (and their little “Baby Loaf”!) to eat. Many pregnant women are concerned that eating cheese will result in infection caused by the microorganism Listeria monocytogenes, which is uncontrolled in raw milk cheeses and can grow to infection-causing levels. Tillamook Cheese isn’t made with raw milk, and both pasteurization and the heat-shock process destroy this microorganism.

      • Can I eat my cheese past the code date?

        It depends on the type of cheese. Cheese is a perishable dairy product, so if it isn’t stored properly, it will mold. Cheddar cheese, stored properly in an unopened package, will continue to age and sharpen in your fridge. Once opened however, cheddar should generally keep for a few months. If it’s mold-free, it should be fine to eat.

        Stirred curd cheeses (also known as granular cheeses), such as Tillamook Monterey Jack, Colby, Colby Jack, Pepper Jack, and Hot Habanero Jack, don’t age well because they’re high in moisture. If stored properly, they should keep up to their code date, but shouldn’t be eaten after the code date has passed.

        Additionally, larger pieces (like a loaf of cheese) generally keep longer than shredded or sliced cheese.

      • Why is my cheese moldy? Should I throw it out?

        Exposure to air causes cheese to mold. If you see mold on your cheese, don’t worry. Most molds are harmless - all you have to do is cut it off. Cut away at least a half inch of cheese on all sides of the visible mold. We recommend keeping your knife out of the mold spots as you are cutting. The remaining mold-free part of your cheese should be fine to eat, but it’s best to use it up as quickly as possible.

      • What’s the liquid on the outside of my cheese?

        No need to worry – the liquid on the outside of your cheese is just excess moisture, or liquid whey. Wipe off your cheese with a napkin or paper towel and enjoy! It’s common for naturally-aged cheeses to develop a small amount of moisture inside their packaging.

    • Butter
      • Can I leave butter on the counter?

        It’s best to store butter in the fridge. We don’t recommend that you leave it out at room temperature for long periods of time since it can mold or take on a rancid flavor. We do recommend letting it sit out about an hour before use. Then cover the butter and store it back in the fridge when you’re done.

      • Can I freeze my Tillamook Butter?

        You sure can! Tillamook Butter can be frozen for up to four months. The texture and flavor may change slightly, but not noticeably. We suggest storing butter in its original packaging and in a sealed freezer bag. Defrost it slowly in the fridge before use.

    • Ice Cream
      • Where can I find your ice cream?

        Tillamook Ice Cream is primarily available in stores throughout the Pacific Northwest: Oregon, Washington, Idaho, Alaska, and Northern California. It can be found in other parts of California as well, but it’s best to contact your specific grocery store and ask. Where to Buy is a good place to begin the search.

      • Why can’t I find Tillamook Ice Cream in my area?

        We believe that the amount of Tillamook Ice Cream in one’s freezer directly affects the harmony of their household. That being said, we’d love to make more happy homes by expanding our ice cream distribution to more states. Unfortunately, production capacity, and transportation issues currently keep us from doing so. We hope to one day put our ice creamy dreamy goodness in more families’ freezers throughout the U.S.! In the meantime, come visit us at the Tillamook Cheese Factory to try all 38 flavors!

      • Does Tillamook Ice Cream contain any major allergens?

        Yes, some Tillamook Ice Cream flavors contain major allergens. In compliance with federal law, any Tillamook product that contains major allergens (milk, egg, crustacean shellfish, fish, wheat, tree nuts, peanuts, or soy) clearly states so in the ingredients listing, so please be sure to check the label!

        Please note that all of our ice cream flavors are produced with the same equipment. Ice cream flavors that contain nuts or other major allergens are produced at the end of the day, after which the equipment is thoroughly sanitized. While this production schedule helps reduce the risk of cross-contamination, it doesn’t guarantee that the equipment is completely free of allergen remnants.

        Staff at the Tillamook Cheese Factory ice cream counter would be happy to use a fresh ice cream scoop to accommodate visitors with allergen concerns, so please let us know.  A full list of Tillamook Ice Cream ingredients is available at the Tillamook Cheese Factory and also listed online for each ice cream flavor.

      • Does Tillamook make sugar-free or “no sugar added” ice cream?

        At this time, we don’t make any sugar-free or “no sugar added” ice cream flavors. We do, however, provide “no sugar added” ice cream options at our Cheese Factory in Tillamook, Oregon. These flavors are produced by Cascade Glacier and Blue Bunny. We hope to see you soon for a scoop or two!

    • Yogurt & Sour Cream
      • Where can I find Tillamook Yogurt and Sour Cream?

        Tillamook Yogurt and Sour Cream are mostly available in the Pacific Northwest - Oregon, Washington, Idaho, Montana, Northern California, and Alaska.

        Beginning in February of 2011, you’ll also find Tillamook Yogurt in Safeway and Vons stores throughout California, Arizona, and Colorado.

      • Is the gelatin in your yogurt vegetarian-friendly?

        The gelatin used in Tillamook Yogurt is animal derived. Yogurt is made with a stabilizer gelatin, which improves the body, gives it a smooth texture, and prevents the yogurt from separating and becoming runny. As of now, we haven’t been able to find a non-gelatin stabilizer that gives the same texture and body that our consumers have come to enjoy.

      • Does Tillamook Yogurt have artificial ingredients?

        No way! Tillamook Yogurt does not contain artificial colors, sweeteners, or flavors. It’s also made with milk from cows not treated with artificial growth hormones.*

        *Please note that the FDA has stated that no significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.
         

      • What are the ingredients in your Natural Sour Cream?

        Our Tillamook Natural Sour Cream is made of only three ingredients: cream, milk and enzymes. Like our other sour creams, it’s made from the highest- quality milk from cows not treated with artificial growth hormones.* We developed our Natural Sour Cream with the hope of providing more dietary options to our consumers.

        *Please note that the FDA has stated that no significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.

  • Miscellaneous Questions
    • What happened to the Tillamook Online Shop?

      The Tillamook Online Shop delivered thousands of packages of Tillamook Cheese to consumers across the country. After extensive (and bittersweet) evaluation, we found that the Online Shop could not be sustainable for our farmer-owned cooperative, so we closed our Online Shop in December 2013.

      We encourage you to look for Tillamook products in your local stores with the help of our Where to Buy tool. You can also talk to the store managers at your preferred retailers and request they stock your favorite Tillamook products using this product request form.

      If you’ve searched high and low and can’t find our products in your area, we also encourage you to visit our friends over at Made in Oregon or Blue Heron French Cheese Company, who both offer several varieties of Tillamook.

      Please feel free to contact us with any questions.

    • What does the code date mean on Tillamook products?

      It depends on the product. In general, the code date is a “best by” date that reflects the freshness and quality of the product. It’s best to use the product before the code date on the package. As always, use your best judgment – if a dairy product doesn’t look, smell or taste quite right, it’s best to throw it out.

      When it comes to cheese, larger pieces (like a loaf of cheese) generally keep longer than shredded or sliced cheese. Cheddar cheese, stored properly in an unopened package, will continue to age and sharpen in your fridge. Once opened however, cheddar should generally keep for a few months. If it’s mold-free, it should be fine to eat.

      Stirred curd cheeses (also known as granular cheeses), such as Tillamook Monterey Jack, Colby, Colby Jack, Pepper Jack, and Hot Habanero Jack, don’t age well because they’re high in moisture. If stored properly, they should keep up to their code date, but shouldn’t be eaten after the code date has passed

    • I’m a student doing research. Can I get information about your company?

      Definitely! We’re happy to help.  Our website is a great resource for information about our products, history and evolution as a company. If you don’t see everything you’re looking for on our website, please send additional questions to us through our Contact Us page. We’ll do our very best to answer them for you without compromising internal proprietary information. Thanks for thinking of Tillamook as a subject for your research project!

    • What is the Loaf Love Tour?

      When someone tastes a Tillamook Cheese Baby Loaf for the first time, they are at once fully and completely smitten. This is what we call “Loaf Love.” Everyone deserves a chance to “fall in Loaf” with our award-winning cheese – that’s why we created the Tillamook Loaf Love Tour. With the mission of delivering tasty Tillamook Cheese to the people, the Loaf Love Tour has been wheeling ‘round the nation since 2009 in irresistibly-adorable 1966 VW “Baby Loaf Buses.”

    • Can the Loaf Love Tour please visit my city/event?

      We might be — have you checked our schedule? If you don’t see your town on our schedule, that means we won’t be able to make it there this year.  We wish we could! In the meantime, you can follow the tour online through www.LoafLoveTour.com, on the Tillamook blog, and on Facebook and Twitter.

    • How can I serve Tillamook at my restaurant or store?

      Thanks for your interest in carrying Tillamook at your restaurant or store! We sell all of our products through brokers. Please visit our Contact Us page to tell us more about you (where you live, what products you’d like to carry, etc.). We’ll be happy to connect you with a broker in your area.

    • Will Tillamook donate to my organization or sponsor my event?

      Thanks for thinking of us! Throughout the year, Tillamook receives quite a few requests to support worthy causes. We’d love to be able to support them all, but unfortunately, this just isn’t possible. At this time, we are focusing on supporting food security through our partnership with the Oregon Food Bank and our annual participation with the KGW NewsChannel 8 Great Food Drive.  For more information on donations from Tillamook Cheese, please Contact Us.

    • Does Tillamook make Bandon Cheese?

      The Tillamook County Creamery Association has owned Bandon Cheese and the Bandon Cheese brand since 2000. After the Coquille Valley Farmers Co-op became insolvent in 1986, a series of owners struggled to profitably operate the Bandon Cheese plant and store. At the request of Bandon’s owners at the time, Tillamook purchased Bandon Cheese in 2000. When we were approached to purchase the Bandon brand and factory, we believed that buying it would ensure its longevity and maintain the Oregon heritage Bandon shares with Tillamook.

      As we began operating in Bandon, we ultimately determined that milk supply was unfortunately not available locally in the volume or at the quality we desired, and the physical production facility itself was significantly below our standards for creating a consistent product. Our first step to ensure we could continue to produce Bandon Cheese safely and with the quality standards we require was to move production of Bandon Cheese to our Tillamook facility, which we did successfully. We continued to operate the visitor’s retail store in Bandon for several years, despite declining sales, until late 2005, when dangers from the deteriorating building forced us to close it down. After leasing the property for many years, in 2011, the City of Bandon purchased from TCCA the property where the Bandon factory once stood.

      Tillamook is proud to continue to honor the Bandon Cheese heritage today, by making Bandon Cheddar and Bandon Monterey Jack cheeses, which are currently sold at retailers throughout Oregon, Washington, Idaho, Utah and northern California. Consumers across the Northwest and beyond are loyal purchasers of the Bandon-brand.

    • Is Tillamook on any social networking websites?

      We sure are! Join our cheesy conversations on:
      Facebook
      Twitter
      Pinterest
      Youtube
      Instagram
      Google+
      Flickr
      You can also come visit us on the Tillamook Blog

    • What’s the best way to contact a Tillamook Cheese representative?

      Have a question, suggestion, or compliment? We’d love to hear from you! Please visit our Contact Us page to get in touch with our customer service team.

DON'T SEE YOUR QUESTION?

We'll be happy to help you out! Head on over to our Contact Us page.

Contact Us