The Tillamook Cheese Cookbook

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  • Format: Paperback
  • Copyright: 2013-05-15
  • Publisher: Westwinds Pr
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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 Cookbookincludes 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.


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.”

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