Kamil Perry
Tillamook is a dairy company that produces a variety of cheeses, including cheddar. The company has stated that its aged cheeses, including cheddar, are not pasteurized. However, some sources suggest that Tillamook heat-treats their milk to almost pasteurization temperatures, gaining the benefits of pasteurization without officially classifying their cheese as pasteurized. This process kills bad bacteria while preserving the milk's beneficial enzymes, which is essential for the flavor, body, and texture of cheddar cheese. The Tillamook Cheddar recipe includes four natural ingredients: cultured milk, enzymes (rennet), salt, and annatto, a natural coloring that gives the cheese its yellow color.
| Characteristics | Values |
|---|---|
| Ingredients | Cultured milk, enzymes (rennet), salt, and annatto |
| Natural Colouring | Annatto, a natural colouring extracted from the seeds of annatto trees grown in the tropics |
| Flavour | The longer Tillamook Cheddar is aged, the sharper and more flavourful it becomes |
| Texture | Tillamook cheese should be stored in the fridge, as the heat will change the texture and oil may develop on the outside of the cheese |
| Storage | Should be stored in the coldest part of the fridge, around 40 degrees |
| Pasteurization | Tillamook cheese is not pasteurized, but the milk is heat-treated to almost pasteurization |
| Rennet | Fermentation-produced rennet that has Kosher and Halal certification and is vegetarian |
| Pairing | Sharp Tillamook Cheddar can be paired with Cabernet Sauvignon, Syrah/Shiraz, or Sauvignon Blanc. Mild or medium cheddar can be paired with Pinot Noir, Sparkling Wine, or champagne |
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What You'll Learn
Tillamook's natural aging process
The aging process for Tillamook Cheddar cheese involves naturally aging 40-pound blocks of cheese for a minimum of 9 months to 2 years or more, depending on the product. The longer the cheese ages, the sharper and more flavorful it becomes. This natural process of aging allows time for the flavors to develop and mature, resulting in the deep, complex, and intense Tillamook Cheddar flavor that the brand is known for.
During the aging process, the cheese undergoes a series of chemical reactions that enhance the complexity of its flavors. The natural enzymes present in the cheese break down proteins, resulting in the development of rich, savory flavors. Additionally, the aging process allows the cheese to develop a smooth and creamy texture that melts in your mouth.
Tillamook Cheese is sourced from local co-op farms, primarily in Boardman and Tillamook, Oregon, ensuring quality and freshness. The natural aging process, combined with high-quality ingredients, contributes to the exceptional flavor and texture of Tillamook Cheddar cheese.
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Pasteurization vs. cultured cheese
Pasteurization is a process that involves heating milk to a specific temperature of approximately 65° C (149° F) for a specific duration to limit the growth of harmful microbes and bacteria. This process is closely monitored to ensure that it adheres to FDA parameters. Most commercially produced cheeses are made with pasteurized milk, and this process extends the shelf life of dairy products. However, it also kills beneficial bacteria that contribute to the unique, complex flavours of raw milk cheeses.
On the other hand, cultured cheese is made by adding bacteria cultures to milk. All-natural cheddar cheese is cultured and will be labelled as "Cheese Cultures" or "Cultured Milk". Cultured milk products have a longer shelf life than fresh milk, regardless of whether the milk used is pasteurized or not. In the context of Tillamook cheese, while the company states that their aged cheeses are not pasteurized, they do heat-treat the milk to almost pasteurization temperatures, gaining the benefits of pasteurization without officially classifying it as such.
The choice between pasteurized and cultured cheese is influenced by various factors, including history, tradition, food safety, laws, technique, logistics, and flavour. Proponents of raw milk cheese argue that it has been produced safely for centuries and that potential negative health effects are rare. They also emphasize the unique flavours that result from the presence of wild bacteria and yeasts in raw milk. On the other hand, supporters of pasteurization highlight the perceived risks of selling unpasteurized cheese on a large scale.
In terms of taste, some people find Tillamook cheese to be finer and of better quality. However, it is recommended to try different cheeses to determine what tastes more natural versus processed. Artisan batches are often more expensive than mass-produced cheeses and tend to have unique flavour profiles, higher-quality ingredients, and are created by smaller producers.
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Tillamook's ingredients
Tillamook cheese is a cultured cheese, which means it is made by adding bacteria cultures to milk. It is not technically a pasteurized cheese, as it is not heated to a high temperature, but Tillamook does heat-treat its milk to almost pasteurization, gaining the benefits of pasteurization. This allows them to claim that their cheese is not pasteurized.
Tillamook's ice cream products contain a variety of ingredients, depending on the flavor. Common ingredients across flavors include cream, skim milk, milk, sugar, pasteurized egg yolks, vanilla extract, tara gum, guar gum, and natural flavor. The "Old Fashioned Vanilla" flavor contains vanilla extract, while the "Vanilla Bean" flavor contains vanilla bean. The "Chocolate Chip Cookie Dough" flavor contains coconut oil, cocoa (processed with alkali), cocoa, cornstarch, and salt.
The presence of emulsifiers such as sodium citrate or disodium phosphate would indicate that a cheese is processed. Tillamook cheese does not contain these emulsifiers, suggesting that it is not a processed cheese.
While the specific ingredients of Tillamook cheese are not readily available, it can be concluded that it is a cultured, natural cheese that is not highly processed.
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Heat-shocking
Once the milk reaches the desired temperature, the cheese culture is added. The culture is stirred into the milk using an up-and-down motion, ensuring it is thoroughly combined. The mixture is then covered and allowed to ferment for about an hour. This fermentation process is essential for developing the flavour and texture of the final cheese.
After fermentation, the milk should be stirred again to homogenize it. At this point, the diluted rennet is slowly folded in using the same up-and-down motion. This step helps to ensure that the rennet is evenly distributed throughout the milk, which is crucial for optimal cheese formation.
The next step is to allow the mixture to set and begin forming curds. This process usually takes about an hour, during which the whey will start to separate from the curd. Once the curds have formed, they are cut into small pieces, typically about 1/4-inch cubes. This step determines the moisture content of the final cheese, with smaller curds resulting in a drier cheese.
After cutting, the curds are heated again, this time to 100°F. This process, known as "cooking the curds," helps to further expel whey and results in a firmer cheese. The curds are maintained at this temperature for 30 minutes with frequent stirring. Finally, the curds are allowed to settle, completing the heat-shocking process and setting the foundation for the final cheddar cheese.
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Tillamook's storage
When it comes to storing items, there are several self-storage facilities in Tillamook, Oregon, that can cater to different needs. Pacific Storage, for instance, offers a range of storage options, with units in various sizes, secured and free from flood zones. The facility is accessible every day of the week and has security gates and lighting for safety. Each unit has concrete floors and is located on the ground floor for easy access.
Another option is Port Storage, which is located on Blimp Boulevard, at the Port of Tillamook Bay. This facility offers heated and unheated units ranging from 50 to 700 square feet. The onsite team is available to help customers choose the right space for their needs and budget. Port Storage is conveniently positioned for easy access seven days a week and is close to major highways, making it ideal for picking up camping equipment or seasonal gear.
Both Pacific Storage and Port Storage in Tillamook provide safe and reliable storage options for individuals and businesses in the area. The specific choice between the two, or any other storage facility in the area, would depend on factors such as the amount and type of space needed, as well as the individual's budget and specific requirements. It is always a good idea to contact the storage facilities directly to discuss specific needs and to get a better understanding of their offerings.
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Frequently asked questions
Tillamook Cheddar Cheese is not processed. The product is made from cultured milk, enzymes (rennet), salt, and annatto, a natural colourant.
If the label on the front of a cheese packet says " [cheese variety] cheese" (e.g. cheddar cheese), then it is a natural cheese. If it says " [cheese variety] pasteurized processed cheese", then it is processed.
Tillamook Cheddar Cheese is made from cultured milk, which is made by adding bacteria cultures to milk. The milk is then heat-shocked to kill any bad bacteria while preserving the milk's beneficial enzymes.
