You may see custom refurbished mini VW buses that look like baby loaves of Tillamook Cheese driving around Salt Lake City. It's the "Loaf Love Tour", and they'll be in the area until August 3.
You can find the Loaf Love Tour at local grocery stores, markets and events sampling cheese and giving away Tillamook gear.
Tillamook is a farmer-owned cooperative that has been in business since 1909. Tillamook's home and headquarters is in Tillamook, Oregon, which is along the Oregon coast.
All Tillamook dairy products - cheese, butter, ice cream, sour cream and yogurt - are made with milk from cows not treated with artificial growth hormones.
Tillamook Medium Cheddar is made and aged naturally for at least 60 days and was named the 'World's Best Medium Cheddar Cheese' at the 2010 World Cheese Championship Contest.
Tillamook Sharp Cheddar is made and aged naturally for at least nine months for it to reach full bodied sharpness.
Tillamook Vintage White Medium Cheddar is aged over 100 days, giving it fuller flavor and award-winning smooth, creamy texture.
Tillamook Monterey Jack was named 'America's Best Monterey Jack Cheese' in the United States Championship Cheese Contest.
For a schedule of the tour, please visit: http://www.loaflovetour.com
Chef Tom came on Good Things to make a cheese souffle using Tillamook Cheese.
Here is the recipe:
- ¾ cup milk
- 3 Tbsp. Flour
- 3 Tbsp. Butter
- 8 oz Tillamook Shredded Sharp Cheddar Cheese
- 3 Large Eggs - separated
- ¼ tsp. Cream of Tartar
- ½ tsp. Salt
- 1 Tbsp Butter
Preheat oven to 375.
Generously butter 4-6 medium ramekins, at least 4 oz big.
Combine egg whites and cream of tartar, and whip till the whites form stiff peaks.
In a 4 qt or larger saucepan, combine milk, flour, and butter. Mix until the flour is completely dissolved. Place pan over medium-high heat, mixing until butter is melted, and sauce thickens. Add Cheddar Cheese and mix until cheese melts.
Remove from heat and spoon 1/4-1/2 cup of mixture into the egg yolks and mix well. Add the mixture back to the cheese/flour/milk mixture and cook for 2 minutes longer.
Separate the egg whites into 4 relatively equal portions. Add one portion of egg whites at a time, folding the mix until the egg white is completely incorporated.
Add the souffle mix to each ramekin, filling it JUST below the top.
Place on the middle rack of the oven, and bake for 20-25 minutes, until the top is a deep brown, and the souffle barely jiggles when moved.
-Add 1/2 Tsp dill with the cheese
-Add 1/2 Tsp smoked paprika with the cheese -After buttering, pour 1 Tbs of Parmesan cheese into each ramekin and tilt/rotate each ramekin until the sides and bottom are coated in cheese. Dump out any excess -Serve with fresh green herbs such as chives, cilantro or basil.