Rainy Day Bites (Deborah Balint) is a Woodinville, WA based recipe creator, loyal Tillamook fan and one of our 2018 brand ambassadors. In September, we invited all of the Tillamook Brand Ambassadors to an intimate retreat on the Oregon Coast to tour one of our family farms, visit the new Creamery and experience #DairyDoneRight. Read on for Deborah’s recap of the trip and for the delicious recipe inspired by it.
It’s hard to believe that it has been 10 years since I visited Tillamook with my family for the first time. We went on a family vacation to the Oregon Coast and knew we had to stop at the Tillamook Creamery to tour the facilities, and of course, eat some cheese! Tillamook was a must visit for my family as it’s been our favorite dairy product for years. At the time of my first visit, my children were still young and in elementary school, Instagram didn’t even exist, and the Tillamook Creamery was small.
Fast forward to 2018- my children are now adults, almost everybody is on social media, and I returned to the newly remodeled and expanded Tillamook Creamery, not only as a long time consumer, but this time as a Tillamook brand ambassador. My how times have changed! I am so grateful and humbled to be working with Tillamook to create recipes using their incredible products, which have been a part of my cooking and baking since 1991. We love Tillamook because it’s clear from your first bite that they are committed to using only the best ingredients. Tillamook truly lives up to their motto “Dairy Done Right.”
When I traveled to Tillamook on this recent trip the thing that struck me the most is the overwhelming feeling of community. Tillamook is a community of local dairy farmers, who formed a cooperative of farmers who are passionate about their animals and the milk they produce. We visited a Tillamook farm and the farmers use all the latest technology to ensure their cows are happy, well-cared for, and producing the best quality milk which is the base of all Tillamook products. Tillamook employs a community of people who are excited about their products, with a team of talented people, who are always thinking ahead and looking for new and innovative ways to bring great flavors to your table. We visited the Tillamook Portland Outpost, and I was blown away by all the smart and innovative people who are excited about creating new products. Tillamook brought several food bloggers to Oregon from all over the United States. We are a community of passionate bloggers, all with different focuses, but at our core, we love Tillamook. This community of dairy farmers, marketers, research and developers, bloggers, and consumers, all have one thing in common. We are all passionate and excited to be part of the Tillamook community that is committed to the highest quality delicious dairy products.
On our first night, we sat around the dinner table at this beautiful lodge nestled on a hillside right on the rugged Oregon coast. The waves crashed outside, and the salty breezes gently shook the pine trees. We traveled to Oregon from all over the United States. Most of us had never met before that evening. We sat around the dinner table and broke bread and ate cheese. We were excited to get to know each other. That act of breaking bread, with new friends and old, is such a great way to connect. Inspired by this first night, I’ve created this savory three cheese stuffed rosemary and garlic pull-apart bread. Tender balls of dough hide three different types of Tillamook Cheddar, which melt as the bread bakes, giving each piece a hidden cheesy treasure in the center. Each ball is bathed in a rosemary-garlic olive oil, sprinkled with salt and pepper, and then baked until golden and the cheese melts. As you grab and tear a ball from the bread, you never know if you’ll get a piece with Tillamook Special Reserve Extra Sharp Cheddar, Tillamook Sharp White Cheddar, or Tillamook Medium Cheddar. The surprise is part of the fun of this dish! This bread is sweet, herby, salty, tangy, creamy and so delicious! In a way, this bread is a lot like our group of bloggers, each of us different, but we came together because at our core, we all love Tillamook cheese. I hope you enjoy this great recipe inspired my trip.
Cheddar, Rosemary, and Garlic Pull-Apart Bread (serves 6-8)
Prep Time: 30 minutes
Total Time: 3 hours
3-4 cups AP Flour
2 tablespoons sugar
1 packet active dry yeast (1/4 ounce)
1 teaspoon salt
1 cup whole milk, warm
3 tablespoons Tillamook Sweet Cream Unsalted Butter, melted
1 egg, room temperature
1 tablespoon olive oil
Tillamook Special Reserve Extra Sharp Cheddar Loaf, cubed (4 ounces)
Tillamook Sharp White Cheddar Loaf, cubed (4 ounces)
Tillamook Medium Cheddar Loaf, cubed (4 ounces)
3 tablespoons fresh rosemary, chopped
3 cloves garlic, sliced
½ cup olive oil
Marinara sauce for dipping (optional)
1. In a small bowl, add three tablespoons warm water (110-115 degrees), add yeast to warm water, sprinkle over a small pinch of sugar (this helps activate the yeast), and let it rest until the yeast is dissolved. The mix should be foaming and bubbly, about 5-10 minutes.
2. In a stand mixer, combine 3 cups flour, sugar, and salt, and mix on low to blend.
3. Melt butter. Add butter to warm milk and one egg and beat to combine.
4. Pour milk mix and yeast mix into mixer bowl with the flour. Using a dough hook, knead dough on medium speed, for about 5-6 minutes adding more flour, ½ cup at a time, until dough no longer sticks to the sides, and forms into a smooth ball.
5. Add 1 tablespoon olive oil to a large glass bowl. Place dough in bowl and turn to coat the ball. Cover with plastic wrap or kitchen towel and store in a warm, dry place until the dough doubles in size (about 1-2 hours).
5. Make the olive oil topping by combining ½ cup olive oil, with the chopped rosemary and garlic. Set aside.
6. Coat the inside of a large Bundt pan with nonstick spray.
7. Cut each Tillamook Cheese loaf into 12 cubes, about ¾ inch each in size, for a total of 36 cheese cubes.
8. Divide dough into 36 pieces and flatten slightly.
9. Take one cube of cheese, place in the center of the dough. Fold the sides up over the cheese to form a ball. Coat each ball with the olive oil topping, salt, and pepper, and placed in the prepared pan. Alternate cheese balls so each cheese flavor is next to a different flavor. Fill all balls going around the pan.
10. Cover pan with plastic wrap or kitchen towel and allow dough to rise again for 20-30 minutes. Preheat oven to 350 degrees.
11. Place pan on a cookie sheet and bake on the middle rack for about 40-45 minutes or until dough is golden brown and cooked through. Check dough during the last 10 minutes of baking. If the bread is getting too dark, loosely cover the top with aluminum foil.
12. Allow bread to cool slightly in the pan for about 10-15 minutes. Invert to remove from the pan, and serve on a platter with warm marina sauce, if desired, on the side for dipping.
Note: If you happen to have any leftovers, cut it into slices and dip it in an egg batter to make a yummy cheesy French toast! You can also slice it and gently toast it in your toaster and serve it with eggs.
Deborah Balint is a food photographer, food stylist, lawyer, avid cookbook collector, recipe developer, and community builder. Deborah is passionate about cooking, exploring new cuisines, and creating recipes. She started an online cookbook club a few years ago and to date over 5000 recipes have been made by her cookbook club members. Deborah grew up in Arizona and relocated to the Pacific Northwest after graduating law school, in 1991. She is married and enjoys traveling with her husband and dogs. Be sure to visit her Instagram page https://instagram.com/rainydaybites to see more recipes that she has created using Tillamook products.