It’s time to talk cheese. As in Tillamook Cheese. In Tillamook, Oregon. If you and your family haven’t been to this historical site, a visit is a priority this summer when schools are out and the weather is warm. Let’s talk about the Tillamook Cheese Factory and Creamery.

Growing up across the border in southwest Washington on a farm featuring beef cattle, chickens, pigs, and sheep, a staple in our home was Tillamook cheese and butter. My mom would reach for Tillamook from the fridge if any recipe called for cheese or butter. So, I will admit I am biased regarding cheese and butter. However, my husband, who hails from Virginia, is now a tried-and-true Tillamook convert. Because what kind of cheese and butter resides in our home refrigerator? You guessed it – Tillamook!

Having grown up in the Pacific Northwest, I often take for granted how lucky we are to have so many locally sourced, sustainable, and delicious treats. And Tillamook is one of them. A few years ago, our family took a road trip all through Oregon, starting on the north coast in Astoria, Cannon Beach, and Seaside, on down to Bandon, then inward away from the coast to visit Wildlife Safari and attend the Oregon Shakespeare Festival. On our way, we made it a point to stop in Tillamook at the cheese factory so that our kids would develop a better understanding of where the cheese and butter we eat came from. This stop was an absolute hit, and we spent more time here than anticipated. 

If you aren’t familiar with Tillamook, let me introduce you: consumer – meet fabulous dairy products – fabulous dairy products – meet consumers with a high demand for excellent dairy. Tillamook makes many flavors of cheese (duh!), ice cream, yogurt, cream cheese spread, sour cream, and butter. Tillamook is known for its commitment to sourcing the highest quality ingredients. They are a certified B Corporation, and they have a Climate Action Plan to reduce emissions by 30% by 2030 and ultimately to be net zero greenhouse gas emissions by 2050. They have invested millions of dollars into fighting food insecurity, supporting youth development in agriculture in the area, and pioneering innovative ways to protect farmland and farmers. Their most popular product is naturally aged cheddar cheese – which has garnered awards locally, nationally, and internationally. The cheddar cheese once scored 99.6/100 and beat 59 other entries for the top title.   The berries used in their products are sourced from all across the Pacific Northwest. Farmers also own Tillamook – a dairy cooperative comprising about 60 farms. They are North America’s 48th largest dairy processor, and sales hit one billion in 2021.

As for a bit of history, European settlers arrived in the area now known as Tillamook back in 1851, where they discovered the wet, cool climate was ideal for growing grass and thus feeding dairy cows. However, as cheese products were developed, the nearby mountains proved to be a formidable obstacle for the farmers to get their products to market. So these resourceful settlers purchased a schooner in 1854 and dubbed her The Morning Star, as the fastest route to Portland at the time was by water. This helped distribute the products to a broader market of consumers. In 1894, renowned Canadian cheesemaker Peter McIntosh came to the area to share his expertise, which garnered him the title of “Cheese King of the Coast.”  The products were increasingly in demand, so in 1909, creameries joined forces to ensure the same high-quality product was produced throughout the area. Farmers bought in for an initial investment of $10; thus, the Tillamook County Creamery Association (dba TCCA) was created. 1921 saw the advent of their first slogan – “Look for the Tillamook on the Rind,” and products were being sold in Portland, San Francisco, and Los Angeles. An experiment in 1947 led to the creation of the brand’s now-famous ice cream, then called Tillamook Maid. By the 1950s, the ice cream was widely distributed in the area. In 1958, Tillamook introduced their spokescow, Tillie – a little brown jersey cow – who served as a mascot of sorts for over 50 years. In 1966, packaging was redesigned to feature The Morning Star to make it easier for customers to identify the Tillamook brand. Sour cream came along in 1993, followed closely by the introduction of their yogurt in 1994, which is my husband’s favorite yogurt of all time.  

Demand continued to grow, leading to a second creamery opening in 2002 in Boardman, Oregon. In 2010, Tillamook embarked on a Loaf Love Tour to bring tasty cheese to people outside the region. The tour began in Tucson, Arizona, and visited 100 cities in nine states. Old VW bus vehicles were painted bright orange and bore Tillamook’s logo during the tour. 2015 brought a new marketing campaign – Dairy Done Right. 2016 saw the beginning of the Tillamook Great Food Drive to benefit the Oregon Food Bank and those suffering from food insecurity. The most recent development arrived in 2018 when the new creamery was rebuilt and opened. Designed by the Seattle-based architect duo Olson-Kundig, the new building resembles a modern barn with plenty of windows to allow natural light to bathe the interior.

Patrons can visit The Tillamook Creamery seven days a week from 10:00 AM to 6:00 PM. While at the center, visitors can participate in a self-guided tour of the facility – no reservations required. There is an interactive farm exhibit for kiddos and the young at heart, and you can watch the cheese being made from the Viewing Gallery, which includes educational placards along the way to inform about the cheese-making process. The best part is finishing your visit with a trip to the Dining Hall and Shop. Here, you can sample the famous ice cream or indulge in a juicy Tillamook cheeseburger for dine-in or take-out. Our kids loved tasting the products they had just learned about, and ice cream and burgers were the definitive favorites!

The creamery offers two opportunities if you’re looking for an even deeper experience. There is a Tour & Tasting experience for $15 or the Exclusive Ice Cream Experience for $45, which features an interactive experience with insider ice cream smarts and swag. The shop at the creamery features not only merchandise but also hard-to-find specialty cheeses – like hickory smoked cheddar, garlic chili cheddar, spicy habanero jack, or smoked black pepper white cheddar. Products are also available to order online.

What’s coming up in Tillamook in the future? Rest assured, innovations are being created at the Tillamook Research and Development Kitchen in Portland. Their ultimate goal is to bring people better dairy that is relevant, honest, and, of course, delicious! Tillamook has recognized that fans’ tastes change and continually adapt to create new products. Innovations are developed by listening to consumer feedback, including focus groups. This is where the idea for the “sauce starters” came from. Tillamook employs people with various backgrounds and unique perspectives, with individuals coming from other dairy farms, the wine-making industry, and even medicine. They have formed innovative partnerships with trusted makers – like Special Batch Ice Creams. The research and development kitchen constantly strives to develop new cheese with a Tillamook twist. Their motto is “Together We Achieve More,” and if you’re curious about what new flavors might be in development? Think birthday cake.

Consider taking a trip to The Tillamook Cheese Factory this summer. Your tastebuds will thank you, and it provides a new appreciation for how cheese and butter are made and how fortunate we are here in the northwest to have this fabulous icon! Yep – I’m gonna do it – it’s just too cheesy for words!