Tillamook Cheese Factory

About a decade ago, when we were new in town, before the kids were anywhere in the horizon, I remember visiting the Tillamook Cheese Factory casually, as an aside, when we were exploring the Three Capes Scenic Route, right after a wonderful day at the Oregon coast.

Having made small batches of cheese at home, primarily to experiment with plant rennet (vs. animal-derived rennet), the process was not entirely new to me. However, I was bowled over by the magnitude and commitment to quality, in addition to the fact that Tillamook Cheese Factory primarily uses plant-derived rennet for most of its cheeses, especially their award-winning medium-sharp cheddar, a favorite at home.

And they state clearly when they use traditional rennet: "Our unique flavor profile of Tillamook Vintage White is a result of using traditional rennet."


Since that visit, our family has consumed many a loaf of excellent Tillamook Cheeses, valuing its wholesome goodness. And, we've suitably impressed visiting friends and family with this particular local attraction.

So, when we were heading back from a wonderful day at the beach near Bay Ocean Spit this weekend, we seized the opportunity to introduce the kids to large-scale cheese-making at the Tillamook Cheese Factory. They were suitably awe-struck. At least, Ana was, for sure.


She helps pick out the cheese these days during the shopping trips and recognized the wrapper and loaf, as well as the familiar brand name. To see the large blocks cut into the standard loaf size and travel along the conveyor belt, finally emerging wrapped and ready to go must've been quite a thrill.

The added attraction was the cheese-tasting, and the luscious Tillamook Ice Cream, of course, in impossibly addictive flavors!