My mom has called me a rat for as long as I can remember. Not because I am sneaky and spend all my time running around in dark allies, but because I LOVE cheese! I snack on cheese any time I get a snacking opportunity!
After my husband and I married, we took a trip to Oregon and drove down the coast. One stop my father-in-law said we HAD to make was to the Tillamook Cheese Factory. It was the first I’d ever heard of Tillamook, but after that factory tour, I was hooked!
Last Thursday, I got to head out to The Monterey to meet with two Tillamook employees, a PR rep and a few other San Antonio bloggers! It was an absolute blast! I got my brain picked (how do I shop the HEB cheese aisle?), learned a lot of really cool things and got a goodie bag to take home!
We sampled four Tillamook cheese varieties: Monterrey Jack, Special Reserve Extra Sharp Cheddar (aged over 15 months), Sharp Cheddar (aged over 9 months) and Medium Cheddar (aged 60 days). I loved them all … but if I had to pick a favorite, I’d go with the Special Reserve.
The Monterey created a menu using Tillamook cheeses. The chef prepared 4 dishes and they were delicious!
Pimento Cheese made with Tillamook Sharp, Medium and Pepper Jack served with Country Ham and house made pickles:
I don’t think I’ve eaten much Pimento in my life, but this stuff was so good! It had kind of a sour-ish taste (but not too sour) and it was perfect on the cracker. I now have the recipe for this delicious appetizer!
Fun Facts about Tillamook:
- Tillamook was created in 1909 when several dairy farmers in Tillamook, Oregon joined together to form the Tillamook County Creamery Association (TCCA).
- Tillamook is a Native American word that means “land of many waters.”
- The cheese is made from the milk of cows that are NOT treated with artificial growth hormones!
- Tillamook is a co-op.
- Today, 110 family run dairy farms who own the TCCA.
- It takes 10 pounds of milk to make ONE pound of cheese.
- There are over 20 types of cheese.
- In 2010, Tillamook was voted World’s Best Medium Cheddar Cheese in the World Championship Cheese Contest!
**Full Disclosure: I got to go hang out with Tillamook and their PR rep and they paid for dinner. I didn’t receive any compensation for this post. All thoughts and opinions are my own.
Such a yummy dinner. I’ve been craving the 3 year vintage extra sharp cheese ever since. It is killing me that they don’t sell it in Texas. 🙁
I’m jealous!! I, too, have a strong affinity for cheese. Next time you’re in Austin, look up Antonelli’s Cheese Shop in Hyde Park. It’s mind-blowing, and if they have the regale du burgogne (they do not always carry it)…well, it’s worth the $25. We had it one a trip to Burgundy once, and I don’t think my life will ever be the same now.
Also, I just wanted to say hi, so hi! I came across your blog yesterday via the SA Moms Blog and added you to my reader. I didn’t want to lurk around on your blog for months before saying hi, so here I am!
Hi!! 🙂 I go through Austin a few times a year, so I’ll look it up next time I am headed that way! Thanks for the tip!! I hope you enjoy the blog!
Yep – you are a “Rat” but you get that honest – My family loves cheese! I have eaten Tillamook cheese – it’s was the Medium Cheddar. Excellent I might add.