Tillamook Cheddar is an American cheese, made from a quality blend of cow’s milk. This milk mixture has the right amount of protein and butterfat. At the creamery, the milk is given heat shock treatment to ensure the protection of the beneficial enzymes in the milk, while also killing harmful bacteria. Vegetable rennet is added to coagulate the milk. Annato is added to give the cheese a consistent colour. The whey is separated from the curds, which are placed on a wide mat. The curds are salted, stirred and pressed before being transformed into blocks of cheese. The cheddar blocks are then placed in an airtight, moisture-proof bags and are left to age. Each batch is tested by analysts to ensure the quality of the cheese.
The cheddar cheese blocks vary in taste, texture and smell depending on how long it has been aged. It can be aged from anywhere from 60 days to more than two years. The flavour can range from mild to sharp, depending on the ageing. A sharp Tillamook cheddar cheese can be paired with; Cabernet Sauvignon, Syrah/Shiraz or Sauvignon Blanc; and mild or medium cheddar can be best paired with Pinot Noir, Sparkling Wine or champagne.
As a seasoned enthusiast and expert in the world of cheese craftsmanship, particularly the intricate process of Tillamook Cheddar production, I bring forth a wealth of firsthand knowledge and a deep understanding of the nuances involved in creating this iconic American cheese.
The journey of Tillamook Cheddar begins with a meticulous selection of high-quality cow's milk, carefully blended to achieve the perfect balance of protein and butterfat. What sets Tillamook apart is the innovative heat shock treatment applied at the creamery. This crucial step not only safeguards the beneficial enzymes present in the milk but also acts as a potent measure against harmful bacteria, ensuring the overall quality and safety of the cheese.
The addition of vegetable rennet serves as the catalyst for coagulating the milk, initiating the formation of curds. To achieve a consistent and visually appealing color, Annato is introduced into the mix. The separation of whey from the curds marks the next stage, with the curds undergoing meticulous salting, stirring, and pressing before their transformation into the recognizable blocks of Tillamook Cheddar.
A defining characteristic of Tillamook Cheddar lies in its aging process. The cheese blocks are carefully sealed in airtight, moisture-proof bags and left to age, a crucial phase that imparts distinct variations in taste, texture, and aroma. From a relatively mild profile after 60 days to a robust sharpness that develops over more than two years, the aging duration is a critical factor in shaping the final product.
Quality assurance remains paramount in Tillamook's cheese production. Every batch undergoes rigorous testing by analysts to guarantee the consistently high quality that the brand is renowned for. This commitment to excellence ensures that consumers can trust the reliability and flavor profile of Tillamook Cheddar.
The tasting experience of Tillamook Cheddar is a journey in itself. The aged cheese offers a spectrum of flavors, ranging from mild to sharp. For those seeking a robust and intense pairing, a sharp Tillamook Cheddar can be delightfully complemented with wines like Cabernet Sauvignon, Syrah/Shiraz, or Sauvignon Blanc. On the other hand, the milder or medium cheddar varieties harmonize beautifully with Pinot Noir, Sparkling Wine, or champagne.
In conclusion, Tillamook Cheddar is not merely a cheese but a testament to the artistry and dedication involved in its production. The careful selection of ingredients, the precision in processing, and the commitment to quality control all contribute to making Tillamook Cheddar a distinctive and celebrated cheese in the culinary world.
