The Tillamook Cheese Cookbook

Kathy Holstead

Description

Back in 1909, a handful of dairy farmers in Tillamook County, Oregon, formed the Tillamook County Creamery Association. More than 100 years later, they are still using the original recipe. Tillamook Cheese is an award-winning American favorite and a household name. Over the years some of the greatest cheese recipes in the world have been developed, tested, and tasted in anticipation of the release of this one of a kind cookbook.
The Tillamook Cheese Cookbook includes recipes such as Cheddar Scallion Biscuits, Cheesy Chicken Tetrazzini, and Twice-baked Cheese Soufflé with Deviled Crab Sauce. An entire section is devoted to the Queen of comfort Food—Mac n’ Cheese. Each year, the co-op sponsors a Mac n’ Cheese recipe contest, and this cookbook includes the best warm and creamy, cheesy and sinfully delicious macaroni and cheese recipes from across the nation.
In 1981, Fred Josi emigrated from Switzerland and established a thirty-two-acre farm just west of Tillamook. Until the early 1940s, the cows were milked by hand and the milk shipped to the Tillamook Creamery. By 1951, the main plant in Tillamook had opened, and mechanical milking was being utilized at the dairy.
The farm is now managed by Rudy and Ruth Fenk, son-in-law Bart Mizee and grandson Kurt. Bart says that he likes the range of activities and skills involved in the job of a dairy farmer—from business management to animal husbandry and land management. The family appreciates that the fruit of their labor has life-sustaining value to our customers. They say that “our hope is that future generations of our family enjoy the dairy farm lifestyle.”
Foreword
Preface
Introduction
How to Make Cheese xxvi
Appetizers
Cheese Truffles
Aged Cheddar with Apple Wedges
Baked Mini Cheese Puffs
Tillamook Cheese Nachos
Fresh Salsa
French Fondue Tillamook-Style
Cheese Fondue
Cheddar & Beer Fondue
Crunchy Cornsticks
PuffPastry Straws
Cheddar Crisps
Potato Cheddar Rounds
Italian Cheese Melts
Grilled Baby Potatoes
Aram Cheese Slices
Smoked Salmon Dip
Tillamook Cheddar & Jalapeno Dip
Herbed Tomato Cheese Toasts
Stuffed Porto bello Mushrooms
Seven-Layer Dip
Risotto Fritters
Portobello Mushroom Cheddar Melts
Cheddar Bread Sticks
Crispy Wonton
Beer & Cheese Spread
Glamorgan Cheese Rolls
Confetti Cheddar Log
Grilled Polenta Torta
Albacore Tuna & Smoked Cheddar
Baked White Cheddar & Artichoke Squares
Cold-Water Pink Shrimp Cocktail Au Gratin
Soups, Salads, and Sides
Savory Southwest Bread Pudding
Cheddar Scallion Biscuits
Tillamook Cheddar Cheese Soup
Spicy Shrimp & Crouton Salad
Giant Cheesy Double Corn Muffins
Chicken & Cheese Chili
Cheddar Pear & Walnut Salad
Cream of Potato & Cheddar Cheese Soup
White Cheddar Gourmet Crackers
Ice Box Crackers
Smoked Salmon Salad
Dilled Cheddar Cheese Batter Bread
Buttermilk Cheese Bread
Tortilla Chip Soup
Sopa de Tortilla
Creamy Basil Gnocchi
Jalapeno Cheddar Muffins
Scalloped Potatoes
Tillamook Cheesy Zucchini Gratin
Billy Hahn's Tillamook Cheddar Beer Soup
Shrimp Cheddar Chowder
Butternut Squash & Cheddar Gratin
Sandwiches & Pizza
Grilled Mexican Pizza
Cheddar Dijon Salad Pizzas
Tillamook Pizza Bianca
Grilled Pizza
Grilled Tuna Sandwich
Shrimp with Melted Cheese Sandwich
Smoked Salmon Panini
Pork Burger on Focaccia
Southwest Chili Burger
Crab Melts
Classic Tillamook Cheeseburger
Gourmet Tillamook Grilled Cheese
Shrimp Ceviche Quesadillas
Vegetarian Quesadillas
Grilled Cheddar & BBQ Pork Sandwich
Tuscan Cheese Melts
Calzone
Roast Beef Sandwich
Grilled Cheddar Apple Sandwich
Mac & Cheese
Kicked-Up Monterey
The Everyday Macaroni & Cheese
Cajun Shrimp Shells and Cheese
Cheesy Pasta and Lobster Bake
Simply Italian Macaroni & Cheese
Truffle-Scented Mac & Cheese
Noble Rot's Macaroni and Cheese
Bacon and Black Truffle
Apple White Cheddar & Gruyere
Irresistible Macaroni & Cheese
Ham and Pear Macaroni & Cheese
Jumbo Shell Pasta
Tex-Mex Mac n' Cheese
Mega-Cheesy Mac-n -Cheese
Mi Casa Chicken Pasta
Tillamook Three-Cheese Shells
Mushroom Lover's Mac & Cheese
Autumn Comfort Mac
Chicken Florentine Tortellini
Pacific Northwest Macaroni & Cheese
Pepper Jack & Mac Roasted Rellenos
Tillamook Crab & Macaroni Bake
Prosciutto Mushroom Macaroni & Cheese
Roasted Peppers Chicken & Cheese
The Ultimate Comfort Food
Main Courses
Cheesy Chicken Penne
Baked Orzo
Shrimp & Tillamook Cheese Linguine
Grilled Chicken Breast
Cheesy Baked Ziti
Tillamook Cheese Manicotti
Green Chile Enchiladas
Twice-Baked Cheese Souffle
Shredded Pork Enchiladas
Polenta & Roasted Vegetable "Lasagna"
Creamy Cheese & Seafood Enchiladas
Roasted Salmon
Savory Tomato Tart
Chicken Pot Pie
Shepherd's Pie
Tillamook Bay Cheese Bake
Hazelnut-Crusted Salmon
Breakfast & Brunch Banana Bavaria Smoothie
Banana Fruit Shake
Strawberry Fling Smoothie
Peach Mellow Smoothie
Zefiro Frittata
Cheese & Egg Tartlets
Eggs Florentine
Morning Cheddar Polenta
Sun-Dried Tomato & Cheddar Cheese Soufflé
Breakfast Sandwich
Skillet Breakfast
Tillamook Breakfast Crepe
Pacific Salmon Gravlax Benedict
Crabmelt with Tillamook Cheddar Cheese
Desserts
Hazelnut Praline Meringue Beehives
Cheddar Apple Dandy
Tillamook Dessert Pears
My Mother's Comfort Pie Cherry Almond Biscotti
Back Matter
Northwest Wine & Cheese Pairings
Award-Winning Cheeses
Credits
Concordance

Sujets

• Macaroni and cheese
• Tillamook County Creamery Association
• Cookbook

Informations

• Publié par: West Margin Press
• Date de parution: 08 avril 2013
• Nombre de lectures: 1
• EAN13: 9780882409504
• Langue: English
• Poids de l'ouvrage: 6 Mo

Extrait

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.
Library of Congress Cataloging-in-Publication Data
Holstad, Kathy, 1961-
The Tillamook cheese cookbook : celebrating over a century of excellence / [compiled by Kathy Holstad].
p. cm.
ISBN 978-0-88240-912-2
1. Cookery (Cheese) 2. Cheese-Oregon-Tillamook County. I. Tillamook County Creamery Association. II. Title.
TX759.5.C48H65 2009
641.3 73-dc22
2008026856
Cover and interior design: Aimee Genter-Gilmore and Emily Garc a
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 190 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 it s made better.
Table of Contents


Foreword
Preface
Introduction
How to Make Cheese
Appetizers
Cheese Truffles
Aged Cheddar with Apple Wedges
Baked Mini Cheese Puffs
Tillamook Cheese Nachos
Fresh Salsa
French Fondue Tillamook-Style
Cheese Fondue
Cheddar Beer Fondue
Crunchy Cornsticks
Puff Pastry Straws
Cheddar Crisps
Potato Cheddar Rounds
Italian Cheese Melts
Grilled Baby Potatoes
Aram Cheese Slices
Smoked Salmon Dip
Tillamook Cheddar Jalape o Dip
Herbed Tomato Cheese Toasts
Stuffed Portobello Mushrooms
Seven-Layer Dip
Risotto Fritters
Portobello Mushroom Cheddar Melts
Cheddar Bread Sticks
Crispy Wonton
Beer Cheese Spread
Glamorgan Cheese Rolls
Confetti Cheddar Log
Grilled Polenta Torta
Albacore Tuna Smoked Cheddar
Baked White Cheddar Artichoke Squares
Cold-Water Pink Shrimp Cocktail Au Gratin
Soups, Salads, and Sides
Savory Southwest Bread Pudding
Cheddar Scallion Biscuits
Tillamook Cheddar Cheese Soup
Spicy Shrimp Crouton Salad
Giant Cheesy Double Corn Muffins
Chicken Cheese Chili
Cheddar, Pear Walnut Salad
Cream of Potato Cheddar Cheese Soup
White Cheddar Gourmet Crackers
Ice Box Crackers
Smoked Salmon Salad
Dilled Cheddar Cheese Batter Bread
Buttermilk Cheese Bread
Tortilla Chip Soup
Sopa de Tortilla
Creamy Basil Gnocchi
Jalape o Cheddar Muffins
Scalloped Potatoes
Tillamook Cheesy Zucchini Gratin
Billy Hahn s Tillamook Cheddar Beer Soup
Shrimp Cheddar Chowder
Butternut Squash Cheddar Gratin
Sandwiches Pizza
Grilled Mexican Pizza
Cheddar Dijon Salad Pizzas
Tillamook Pizza Bianca
Grilled Pizza
Grilled Tuna Sandwich
Shrimp with Melted Cheese Sandwich
Smoked Salmon Panini
Pork Burger on Focaccia
Southwest Chili Burger
Crab Melts
Classic Tillamook Cheeseburger
Gourmet Tillamook Grilled Cheese
Shrimp Ceviche Quesadillas
Vegetarian Quesadillas
Grilled Cheddar BBQ Pork Sandwich
Tuscan Cheese Melts
Calzone
Roast Beef Sandwich
Grilled Cheddar Apple Sandwich
Mac Cheese
Kicked-Up Monterey
The Everyday Macaroni Cheese
Cajun Shrimp, Shells, and Cheese
Cheesy Pasta and Lobster Bake
Simply Italian Macaroni Cheese
Truffle-Scented Mac Cheese
Noble Rot s Macaroni and Cheese
Bacon and Black Truffle
Ham and Pear Macaroni Cheese
Apple White Cheddar Gruy re
Irresistible Macaroni Cheese
Jumbo Shell Pasta
Tex-Mex Mac Cheese
Mega-Cheesy Mac Cheese
Mi Casa Chicken Pasta
Tillamook Three-Cheese Shells
Mushroom Lover s Mac Cheese
Autumn Comfort Mac
Chicken Florentine Tortellini
Pacific Northwest Macaroni Cheese
Pepper Jack Mac Roasted Rellenos
Tillamook Crab Macaroni Bake
Prosciutto Mushroom Macaroni Cheese
Roasted Peppers, Chicken Cheese
The Ultimate Comfort Food
Main Course
Cheesy Chicken Penne
Baked Orzo
Shrimp Tillamook Cheese Linguine
Grilled Chicken Breast
Cheesy Baked Ziti
Tillamook Cheese Manicotti
Green Chile Enchiladas
Twice-Baked Cheese Souffl
Shredded Pork Enchiladas
Polenta Roasted Vegetable Lasagna
Creamy Cheese Seafood Enchiladas
Roasted Salmon
Savory Tomato Tart
Chicken Pot Pie
Shepherd s Pie
Tillamook Bay Cheese Bake
Hazelnut-Crusted Salmon
Breakfast Brunch
Banana Bavaria Smoothie
Banana Fruit Shake
Strawberry Fling Smoothie
Peach Mellow Smoothie
Zefiro Frittata
Cheese Egg Tartlets
Eggs Florentine
Morning Cheddar Polenta
Sun-Dried Tomato Cheddar Cheese Souffl
Breakfast Sandwich
White Cheddar, Sage Bacon Biscuits
Skillet Breakfast
Tillamook Breakfast Cr pes
Pacific Salmon Gravlax Benedict
Crabmelt with Tillamook Cheddar Cheese
Desserts
Hazelnut Praline Meringue Beehives
Cheddar Apple Dandy
Tillamook Dessert Pears
My Mother s Comfort Pie
Cherry Almond Biscotti
Back Matter
Northwest Wine Cheese Pairings
Award-Winning Cheeses
Credits
Index
Foreword


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 family s 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 wasn t 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 paper-just like Christmas presents-then we melted the wax to seal around the product and preserve freshness. At that time, I was so skinny I didn t 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, I ve seen a lot change-but 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
Preface


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 Judy s homemade pancakes. Uncle Virgil would bring a bucket of fresh cold milk up from the parlor, the cream still settled on top.

Ezra Galloway with his Jersey cows, 1952.
Because of my heritage, I have a great amount of respect and admiration for dairy farmers-it 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 no