The Tillamook Cheese Cookbook: Celebrating Over a Century of Excellence

by Kathy Holstad (Editor)

Overview

Back in 1909, a handful of dairy farmers in Tillamook County, Oregon, formed the Tillamook County Creamery Association. More than 100 years later, they are still using the original recipe. Tillamook Cheese is an award-winning American favorite and a household name. Over the years some of the greatest cheese recipes in the world have been developed, tested, and tasted in anticipation of the release of this one of a kind cookbook.
      The Tillamook Cheese Cookbook includes recipes such as Cheddar Scallion Biscuits, Cheesy Chicken Tetrazzini, and Twice-baked Cheese Soufflé with Deviled Crab Sauce. An entire section is devoted to the Queen of comfort Food—Mac n’ Cheese. Each year, the co-op sponsors a Mac n’ Cheese recipe contest, and this cookbook includes the best warm and creamy, cheesy and sinfully delicious macaroni and cheese recipes from across the nation. 

Product Details

ISBN-13:	9780882409122
Publisher:	TURNER PUB CO
Publication date:	05/15/2013
Pages:	224
Product dimensions:	9.30(w) x 9.20(h) x 0.80(d)

About the Author

The Tillamook County Creamery Association (TCCA) is a dairy cooperative headquartered in Tillamook County, Oregon, United States. The association manufactures and sells dairy products under the "Tillamook" brand name. Its main facility is the Tillamook Cheese Factory located two miles north of the city of Tillamook on US Route 101.
      The 44th largest dairy processor in North America, the Tillamook brand is strongest in the West but sells in all 50 states. It routinely wins awards from the American Cheese Society and other groups.
       The co-operative includes 110 dairy farms, mostly within Tillamook County. Products produced by the co-operative include cheese, butter, ice cream, sour cream, and yogurt. Their most famous product is Tillamook Cheese, including the famous Tillamook Cheddar. In March 2010, Tillamook's Medium Cheddar cheese won the gold medal in the 2010 World Cheese Championship Cheese Contest hosted by the Wisconsin Cheese Makers Association in Madison, Wisconsin. The cheese scored 99.6 out of 100 points possible, beating 59 other entries.

Read an Excerpt

In 1981, Fred Josi emigrated from Switzerland and established a thirty-two-acre farm just west of Tillamook. Until the early 1940s, the cows were milked by hand and the milk shipped to the Tillamook Creamery. By 1951, the main plant in Tillamook had opened, and mechanical milking was being utilized at the dairy.

The farm is now managed by Rudy and Ruth Fenk, son-in-law Bart Mizee and grandson Kurt. Bart says that he likes the range of activities and skills involved in the job of a dairy farmer—from business management to animal husbandry and land management. The family appreciates that the fruit of their labor has life-sustaining value to our customers. They say that “our hope is that future generations of our family enjoy the dairy farm lifestyle.”

Table of Contents

Foreword

Preface

Introduction

How to Make Cheese xxvi

 

Appetizers

Cheese Truffles

Aged Cheddar with Apple Wedges

Baked Mini Cheese Puffs

Tillamook Cheese Nachos               

Fresh Salsa

French Fondue Tillamook-Style

Cheese Fondue

Cheddar & Beer Fondue

Crunchy Cornsticks

PuffPastry Straws

Cheddar Crisps

Potato Cheddar Rounds

Italian Cheese Melts

Grilled Baby Potatoes

Aram Cheese Slices

Smoked Salmon Dip

Tillamook Cheddar & Jalapeno Dip

Herbed Tomato Cheese Toasts

Stuffed Portobello Mushrooms

Seven-Layer Dip

Risotto Fritters

Portobello Mushroom Cheddar Melts

Cheddar Bread Sticks

Crispy Wonton

Beer & Cheese Spread

Glamorgan Cheese Rolls

Confetti Cheddar Log

Grilled Polenta Torta

Albacore Tuna & Smoked Cheddar

Baked White Cheddar & Artichoke Squares

Cold-Water Pink Shrimp Cocktail Au Gratin

 

Soups, Salads, and Sides

Savory Southwest Bread Pudding

Cheddar Scallion Biscuits

Tillamook Cheddar Cheese Soup

Spicy Shrimp & Crouton Salad

Giant Cheesy Double Corn Muffins

Chicken & Cheese Chili

Cheddar Pear & Walnut Salad

Cream of Potato & Cheddar Cheese Soup

White Cheddar Gourmet Crackers

Ice Box Crackers

Smoked Salmon Salad

Dilled Cheddar Cheese Batter Bread

Buttermilk Cheese Bread

Tortilla Chip Soup

Sopa de Tortilla

Creamy Basil Gnocchi

Jalapeno Cheddar Muffins

Scalloped Potatoes

Tillamook Cheesy Zucchini Gratin

Billy Hahn's Tillamook Cheddar Beer Soup

Shrimp Cheddar Chowder

Butternut Squash & Cheddar Gratin

 

Sandwiches & Pizza

Grilled Mexican Pizza 

Cheddar Dijon Salad Pizzas 

Tillamook Pizza Bianca

Grilled Pizza

Grilled Tuna Sandwich 

Shrimp with Melted Cheese Sandwich

Smoked Salmon Panini

Pork Burger on Focaccia

Southwest Chili Burger

Crab Melts 

Classic Tillamook Cheeseburger

Gourmet Tillamook Grilled Cheese

Shrimp Ceviche Quesadillas

Vegetarian Quesadillas

Grilled Cheddar & BBQ Pork Sandwich

Tuscan Cheese Melts

Calzone

Roast Beef Sandwich

Grilled Cheddar Apple Sandwich

 

Mac & Cheese

Kicked-Up Monterey

The Everyday Macaroni & Cheese

Cajun Shrimp Shells and Cheese

Cheesy Pasta and Lobster Bake  

Simply Italian Macaroni & Cheese

Truffle-Scented Mac & Cheese

Noble Rot's Macaroni and Cheese

Bacon and Black Truffle

Apple White Cheddar & Gruyere 

Irresistible Macaroni & Cheese  

Ham and Pear Macaroni & Cheese

Jumbo Shell Pasta           

Tex-Mex Mac n' Cheese  

Mega-Cheesy Mac-n -Cheese    

Mi Casa Chicken Pasta  

Tillamook Three-Cheese Shells

Mushroom Lover's Mac & Cheese

Autumn Comfort Mac

Chicken Florentine Tortellini

Pacific Northwest Macaroni & Cheese  

Pepper Jack & Mac Roasted Rellenos

Tillamook Crab & Macaroni Bake

Prosciutto Mushroom Macaroni & Cheese

Roasted Peppers Chicken & Cheese

The Ultimate Comfort Food

 

Main Courses

Cheesy Chicken Penne

Baked Orzo

Shrimp & Tillamook Cheese Linguine

Grilled Chicken Breast

Cheesy Baked Ziti

Tillamook Cheese Manicotti

Green Chile Enchiladas

Twice-Baked Cheese Souffle

Shredded Pork Enchiladas

Polenta & Roasted Vegetable "Lasagna"

Creamy Cheese & Seafood Enchiladas

Roasted Salmon

Savory Tomato Tart

Chicken Pot Pie

Shepherd's Pie

Tillamook Bay Cheese Bake

Hazelnut-Crusted Salmon

Breakfast & Brunch Banana Bavaria Smoothie

Banana Fruit Shake

Strawberry Fling Smoothie

Peach Mellow Smoothie

Zefiro Frittata

Cheese & Egg Tartlets

Eggs Florentine

Morning Cheddar Polenta

Sun-Dried Tomato & Cheddar Cheese Soufflé

Breakfast Sandwich

Skillet Breakfast

Tillamook Breakfast Crepe

Pacific Salmon Gravlax Benedict

Crabmelt with Tillamook Cheddar Cheese

 

Desserts

Hazelnut Praline Meringue Beehives

Cheddar Apple Dandy

Tillamook Dessert Pears

My Mother's Comfort Pie Cherry Almond Biscotti

 

Back Matter

Northwest Wine & Cheese Pairings

Award-Winning Cheeses

Credits

Concordance

What People are Saying About This

From the Publisher

“Tillamook, like its cheeses, keeps getting better with age. The co-op’s commitment to quality and sustainable practices have developed alongside their colleagues in this magical place we call Cascadia.”

          —Ron Paul, former Portland chef/restaurateur and cofounder of the proposed James Beard Market

“Cheese is the perfect addition to any meal and The Tillamook Cheese Cookbook offers lots of delicious ways to savor the quality and incredible flavor of Oregon milk and cheese. I have seen first-hand the passion and dedication that goes into every ounce of Tillamook Cheese.”

                                    —Christine Hyatt, Cheese Chick, www.cheese-chick.com

“We are fortunate to have Tillamook County Creamery Association as part of our state dairy heritage. Its producer members and staff have long been an integral part of their community and of the Oregon landscape as a whole. Building on a century of thoughtful growth, these individuals today still reflect a pioneering spirit that has driven success to national acclaim for integrity, quality, and commitment.”

                        —Pete Kent, executive director, Oregon Dairy Products Commission

Editorial Reviews

Tillamook, like its cheeses, keeps getting better with age. The co-op’s commitment to quality and sustainable practices have developed alongside their colleagues in this magical place we call Cascadia.”

          —Ron Paul, former Portland chef/restaurateur and cofounder of the proposed James Beard Market

From the Publisher