The Tillamook Cheese Cookbook: Celebrating 100 Years of Excellence by Kathy Holstad

  • Homemade white cheddar (page 0)

    from The Tillamook Cheese Cookbook: Celebrating Over a Century of Excellence The Tillamook Cheese Cookbook

    • Categories: How to...
    • Ingredients: Junket rennet tablets; whole milk; half and half cream; buttermilk
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Notes about this book

  • Rutabaga on April 23, 2019

    I've made the "Noble Rot" macaroni and cheese a couple times. The sauce is a slightly upmarket version of the traditional mornay, lightly flavored with bay and peppercorns, and Parmesan stirred in together with the aged cheddar. Made as written, it's very saucy, but you can add up to double the amount of pasta to taste.

  • Rutabaga on March 11, 2019

    I've made a few macaroni and cheese recipes from this book, but neglected to review them. Tonight I made the chicken Florentine tortellini. It was delicious, but like so many of these kinds of recipes, there was too much sauce relative to the other ingredients. You could easily double the amount of chicken and add more spinach, sun-dried tomatoes, and mushrooms. For the cheese sauce, I used two cups each of extra sharp white Tillamook cheddar, smoked Beecher's flagship, and whole milk low moisture mozzarella. The flavor was great, but next time I'll either add more filling or cut the sauce by about half.

Notes about Recipes in this book

  • Dilled cheddar cheese batter bread

    • hbakke on April 02, 2023

      She's an ugly loaf, but tasted good. With the ribbon of cheese in the middle, this was better toasted than not. I don't love an entirely whole wheat flour loaf of bread, but this was nice with the dill and cheddar.

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  • ISBN 10 0980194245
  • ISBN 13 9780980194241
  • Published Oct 01 2008
  • Format Hardcover
  • Page Count 196
  • Language English
  • Countries United States
  • Publisher Arnica Publishing
  • Imprint Arnica Publishing

Publishers Text

The Tillamook County Creamery Association is celebrating 100 years of producing award-winning cheese, Tillamook cheese is a household name across the naton. As part of that celebration, Arnica Publishing is proud to announce the fall 2008 release of the Tillamook Cheese Cookbook. With over 150 recipes guaranteed to make your mouth water, this book is a long-awaited treasure. The introductory material will be rich with historical photography and some classic Tillamook Cheese advertising from the 40s, 50s and more, celebrating the strength and commitment of dairy farmers who formed a cooperative creamery over 100 years ago, who are still strong and growing, and will continue to do so for many more generations.