Cheese

Our new Farmstyle Fine Cut is a great option when you are looking for increased coverage and meltability. We recommend sprinkling it on  salads, tacos, baked potatoes, and other dishes as a topper.

Our Farmstyle Thick Cut is great in baked dishes or can add some extra creaminess to your  mac & cheese.

We encourage you to try both cuts in your favorite dishes and see which one you like the best! 

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. 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. You can also purchase most of our cheeses and cheese curds from our online store. If you would like to be able to purchase Tillamook products at a store that doesn’t currently carry them, we recommend speaking to the store manager and requesting our products. Please feel free to use our Product Request Template, which you can fill in, print out, and hand directly to a store manager.

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. 

Grocery stores set the prices on products they sell. We don’t decide the selling price of our products in different stores. Prices vary depending on shipping costs, demand, and location.

Our Tillamook Cheddar Cheese Curds are currently exclusively sold at the  Creamery in Tillamook and the  Tillamook Market at the PDX Airport.

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 or airtight container.
• Place your cheese in the coldest section of the fridge (less than 40° 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!)

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, around 40 degrees). 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.

(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. Ideally, you should freeze the cheese in its original, unopened package. If you’ve already opened the package, wrap one pound or smaller portions in moisture-proof materials (like plastic wrap or aluminum foil) and then place it in an airtight bag. 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 the cheese, it’s best to do so before putting it in the freezer.

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 one gel ice pack for every 2lbs of cheese 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.

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!

Some of our cheeses are made from pasteurized milk and some are made from heat-shocked milk. Heat-shocked milk is heated to 145 degrees Fahrenheit for 15 seconds. Pasteurized milk is heated to 161 Fahrenheit for 15 seconds. Most Tillamook Cheddars are made from heat-shocked milk. The heat-shocking process helps retain the natural enzymes in our milk that are essential for producing quality cheddar cheese and creating that unique flavor of Tillamook Cheddar. Heat-shocking still kills any harmful bacteria. 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, which ensures it is completely safe to eat. The following Tillamook Cheeses are made from heat-shocked milk: Cape Meares Cheddar, Maker’s Reserve Cheddar (2012, 2013, 2014, 2015, 2016), Medium Cheddar, Medium White Cheddar, Sharp Cheddar, Special Reserve Extra Sharp Cheddar, Vintage White Extra Sharp Cheddar, and Swiss. The following Tillamook Cheeses are made from pasteurized milk: Garlic Chili Pepper Cheddar, Smoked Black Pepper White Cheddar, Hot Habanero Jack, Monterey Jack, Colby Jack, Pepper Jack, Reduced Fat Medium Cheddar, Reduced Fat Monterey Jack, Mozzarella, Baby Swiss, Muenster, and Provolone.

The Tillamook Cheddar recipe is based on over 100 years of cheese-making experience. Our Tillamook Cheddar Cheese recipe contains four natural ingredients: cultured milk, enzymes (rennet), 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 Cheddar yellow color! Tillamook white cheddars only contain three ingredients, as they don’t need the annatto.

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 Extra Sharp White Cheddar and Maker’s Reserve – 2-6 years, depending on the product


Though we always recommend eating Tillamook products by the best by date printed on the package, the aging process of Tillamook cheddar cheese 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.

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 have historically used a traditional, bovine rennet that was not considered vegetarian. However, we have recently transitioned to exclusively use the fermentation-produced, vegetarian-friendly rennet. Please note that while we have already begun making our aged white cheddars with the veggie-friendly rennet, these cheeses are naturally aged anywhere from 60 days to 3 years, so depending on the cheese, it will take some time for the new white cheddar to reach stores. Be sure to look for our call out, “contains no animal rennet” on the packaging to know if it is made with vegetarian rennet.

At this time, all Tillamook Cheese is vegetarian, with the exceptions of:

• 2012 Maker's Reserve Extra Sharp White Cheddar

• 2013 Maker’s Reserve Extra Sharp White Cheddar

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

The exciting answer: cheesy magic! The less-exciting truth: annatto, a natural, plant-based food coloring extracted from the seeds of tropical annatto trees. Without annatto, cheese is the color of milk. Coloring has been added to cheddar cheese for centuries 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 Tillamook cheese is the same color that our fans have come to expect. If you prefer a cheese that does not contain annatto, we also produce several white cheddar cheeses, too! Annatto does not affect the flavor of the cheese.

No need to worry - these tiny white specks are actually a good thing. They’re most likely calcium lactate crystals, also known as “cheese crystals.” They are completely 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 Medium Cheddar.

It’s likely that the white substance on the outside of your cheese is calcium lactate. Calcium lactate is common in aged cheese. It is basically a natural calcium buildup that occurs over time during the aging process, and it sometimes will become visible on the surface of the cheese. Don’t worry – it is completely natural and safe to eat!

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. Usually this extra slice adheres back to the loaf over time, but occasionally it is still visible when the cheese is purchased.

It depends on the type of cheese. Cheese is a perishable dairy product, so if it isn’t stored properly, it will mold. Though we always suggest using Tillamook products by the best by date printed on the packaged, our naturally-aged cheddar cheese will continue to age and sharpen in your fridge if stored properly. It must be stored in an unopened package in the coldest part of your refrigerator (below 40 degrees Fahrenheit). Once opened, however, cheddar should generally keep for a few months. Be sure to check for mold, odor, a slimy texture, or sour flavor before digging in. It’s always better to be safe than sorry! 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 higher in moisture. If stored properly, they should keep up to their code date, but they shouldn’t be eaten after the code date has passed.

Exposure to air causes cheese to mold. If you see mold on your loaf of 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. We do not recommend eating your sliced or shredded cheese if any of it is moldy. It’s best to use your sliced and shredded cheeses within 3-5 days of opening to prevent mold contamination.

Sorry for any disappointment! Our Extra Sharp White Cheddar is our longest-aged cheese that we offer in a shredded cut. It has the sharpest flavor but also the lowest moisture content, which leads to a crumblier texture than our other shredded cheeses. We hope that this is helpful, if you have additional concerns, please feel free to reach out to our team. https://www.tillamook.com/contact

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.