Holstad - The Tillamook cheese cookbook: celebrating over a century of excellence

Text 2009 by Tillamook County Creamery Association All photographs except for those listed below 2009 by Tillamook County Creamery Association, all rights reserved. Reprinted with permission. Photos on pages 6, 38, 58, 92, 104, 144, 148, 152, 156, 158, 166, 170, 172, 176, and 180 2009 by Rick Schafer All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without written permission of the publisher. The Tillamook Cheese Cookbook: Celebrating 100 Years of Excellence was originally published by Arnica Publishing, Inc., Portland, Oregon, in 2009. p. cm. cm.

ISBN 978-0-88240-912-2 1. Cookery (Cheese) 2. CheeseOregonTillamook County. I. Tillamook County Creamery Association. Title. Title.

TX759.5.C48H65 2009 641.373dc22 2008026856 Cover and interior design: Aimee Genter-Gilmore and Emily Garca Photos on pages 2, 10, 14, 18, 22, 26, 30, 34, 42, 46, 50, 54, 62, 66, 70, 74, 78, 82, 86, 90, 96, 100, 108, 112, 116, 120, 124, 128, 132, 136, 140, 162, and 182 were taken by Polara Studios. See page for additional photography credits. Published by WestWinds Press An imprint of Graphic Arts Books P.O. Box 56118 Portland, Oregon 97238-6118 503-254-5591 www.graphicartsbooks.com Printed in China To the past and present farmer owners and the employees of the Tillamook County Creamery Association who have worked diligently for more than 100 years to make Tillamook Cheese the best tasting, highest quality cheese you can buy. Their commitment to quality, consistency and taste is second to none...Tillamook tastes better because its made better.

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As the head cheesemaker for the Tillamook County Creamery Association, it is my duty to ensure that every batch of Tillamook Cheese meets our high standards of quality, consistency, and taste. More than 100 years of cheesemaking experience goes into making our award-winning Cheddar.

Cheesemaking is a skill that I learned by doing. As one of four children of dairy-farming parents in Hebo during the early 1950s, I used to get up at the crack of dawn every morning to milk our familys twenty-eight cows before heading off to school. My father was the cheesemaker at the Hebo Cheese Plant, and my mother took care of the daily chores on our dairy farm. When I was seventeen, I began learning the art of cheesemaking. Each baby loaf was made individually at the time, and every detail of the process was performed by hand. It wasnt long after that all of the small cheese plants in Tillamook County were consolidated and milk was brought to the current Tillamook Creamery to be made into cheese.

We used to make the forty-pound blocks of cheese, and wrap them in waxed paperjust like Christmas presentsthen we melted the wax to seal around the product and preserve freshness. At that time, I was so skinny I didnt even weigh enough to pull the rope to dip the forty-pounders! This was very hard work, but I loved it. Harley Christensen, on the right, and another cheesemaker pile curd by hand in an open vat at one of the little creameries. Circa mid-1940s. Over the years, Ive seen a lot changebut one thing has never changed and that is the dedication of our farmers, our employees, and our cheesemakers to make the highest-quality, best-tasting cheese possible. Of that, I am very proud.

Dale Baumgartner

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In celebration of our 100th Anniversary, we wanted to create for you not only a beautiful collection of our recipes but a glimpse into our rich history as a farmer-owned cooperative. Over the years we have gathered hundreds of wonderful cheese recipes ranging from super-simple everyday meals to gourmet treats, delicious snacks, and even a few mouthwatering desserts. We view cheesemaking as an art form, and for us, the art starts with the century-old recipe handed down to us by our founding farmers. At the heart of this recipe is fresh milk delivered daily to the creamery from our farm-family members. It is what gives Tillamook cheese its characteristic creaminess and, along with natural aging for the Cheddars, a distinctive flavor that is recognized and enjoyed by cheese connoisseurs worldwide. Tillamook cheese and dairy farming are a part of my heritage.

My grandfather, Ezra Galloway, was a second generation Tillamook dairy farmer. One of his daughters, Judy, and her husband, Virgil, took over the farm once Grandpa retired. They farmed until the 1980s. As I grew up I spent summers on the farm feeding the calves, collecting the eggs from the henhouse, and herding the cows from the pastures to the milking parlor. After the chores were done the whole family would meet at the breakfast table for Aunt Judys homemade pancakes. Ezra Galloway with his Jersey cows, 1952. Ezra Galloway with his Jersey cows, 1952.

Because of my heritage, I have a great amount of respect and admiration for dairy farmersit is not an easy occupation. It is a twenty-four hour per day, seven-days-a-week job to care for your animals and your land. Being a dairy farmer requires expertise in business, nutrition, animal care, and agriculture, among many other talents. Our dairy farmers, as well as our employees, take pride in our history. They work diligently to maintain our high standards and consistently produce premium-quality cheese. We believe this dedication and experience can be tasted in every bite.

Dairy products, especially cheese, are such an integral part of our daily lives and the foods we eat everyday. And, cheese is an amazingly diverse and delicious food you can melt it, toast it, bake it, blend it, grill it, or just eat it fresh out of the wrapper. Our Tillamook Cheese Cookbook is full of the recipes we have come to love in our own kitchens and now we are delighted to share them with you! Enjoy! Kathy Holstad, Product Development Manager

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In Tillamook County on the Oregon Coast, known for its pristine beauty with green valleys and stunning coastline, you may notice that cows outnumber people. Over the years moderate climate and plentiful rain have made this area ideal for dairy farming. Today the Tillamook County Creamery Association (TCCA), known as the makers of famous Tillamook cheese, consists of 120 family dairy farms that ship their milk daily to the creamery to be made into cheese and ice cream. In celebration of our 100th Anniversary we wanted to share our rich history with you as well as our wonderful recipes.