Tillamook Cheese Factory What, say it ain't so!!

Sure getting off track from Tillamook Cheese Visitors center closing!
It is not closing! It is moving to temporary quaters while main visitors center is rebuilt.

While I do like Tillamook Cheeses, and purchase them when in the west, for the best cheddar I've ever had, check out Colosse's 10 Year Old Cheddar. Not cheap, not always available, but wonderful!

Right next door is Blue Heron and they have great cheeses also. We have been getting Beechers cheese that is made in Seattle at the Pike Place Market and is available in a lot of super markets. I also love the Face Rock cheese curds.

We love Tillamook and all their products. Whenever we get to the Oregon coast a stop is always on the schedule.

Their cheeses' are almost as good as those in Wisconsin. Sorry... born & raised in Green Bay and Wisconsin still has the best.

Another great place for cheese and ice cream is Face Rock Creamery in Bandon, OR. Lots of free samples while you watch it being made. Good sandwiches too.

Safe travels.

no need for withdrawals just stop down the road at fred meyer's and pick up a 1/2 gal.

Love the Tillamook aged 4 and 5 year cheddar and DH likes the smoked cheddar.

If you are looking for really killer cheese though, go to Rogue Creamery in Central Point. They have a cheddar called Cacoa Belle that is a medium to sharp cheddar, laced with a hint of chocolate and red wine. It is the best! They are also famous for their blue cheese.

Definitely worth the stop, and better than Tillamook imo.

So,we can't go in and get a cone of Salted Butterscotch till they reopen? Nooooo!

We've been to the Cabot factory and to the Tillamook factory and their extra-sharp cheeses are both great. They are our every-day-snack cheese. (Here at home, we find Cabot at local Walmart. When traveling out west, we find Tillamook at Walmart.)

But for that special cheese that you hide from company (like the best single-malt scotch), we discovered Ehlenbach's Cheese Chalet on a trip to Wisconsin. They have all kinds of cheese, but the best of all is the 13 (that's thirteen) year old cheddar. DW & I have what we call our "Fridays", which is that single-malt scotch we were hiding, and one ounce of Ehlenbach 13-year old cheddar. We order two pounds at a time, which lasts us 32 weeks.

We are both retired now, but we still have our special Fridays.

They are open or will be moving to temporary digs for visitors center.
Tillamook cheese

I love Cabot Vermont Cheese