Cheesemaking
The Tillamook cheesemaking tradition began more than a century ago. A few things have changed over the years (today we have electricity, for example), but much has stayed the same. We still use our original cheddar cheese recipe and we still employ the same slow, natural aging process. As always, the main ingredient in Tillamook Cheddar Cheese is patience.
To see the cheesemaking process in person, visit our Cheese Factory in Tillamook, Oregon.
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Step 1: It Starts with the Milk
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Making great cheddar begins at the farm, with the highest quality milk. Our farmer-owners are proud of the milk their cows produce.
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Step 2: Curds and Whey
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The cheesemaking vats cut the curd into small pieces. Then the temperature of the vats is raised, which releases liquid, called whey, from the curds.
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Step 3: Aging to Eating
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The cheddar is cut into 40-pound blocks and vacuum-sealed in airtight, moisture-proof bags.
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