Frequently Asked Questions

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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 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.

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