Customer Reviews

The Tillamook Cheese Cookbook: Celebrating 100 Years of Excellence

5 star:		(4)
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3 star:		(1)
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If you like cheese, you need to buy this cookbook. In fact, if you are mildly interested in cheese, you should buy this cookbook. My wife and I received this as a gift and have not stopped trying recipes from it! So far, our favorite is Hazelnut Crusted Salmon with a Cheddar Pesto sauce with brown rice. We are very excited to keep trying new recipes... so many induce drooling and a trip to the grocery that I can barely keep the cookbook out of my hands!

You must check out the recipe for Macaroni and Cheese from the Noble Rot! Simply the best ever! Good at the resturant and at home.

The photos in the book are good enough to warrant "coffee table" status. The photos are more interesting than the recipes although they are top notch too. I gave this book to my sister who loves to visit the Oregon coast and has been to the Tillamook Cheese Factory. Anyone who lives in the Pacific Northwest is very familiar with Tillamook Cheese and this anniversary cookbook is a very good quality book.

I would say this book is almost cruel - if you are on a diet ;-)
The photos are gorgeous, the recipes are hunger inducing.
If you are a Tillamook lover, you have to see this book.

Obviously, this book was created by the Tillamook marketing department. Tillamook primarily makes cheddar cheese. Therefore, the vast majority of the recipes in this book are cheddar cheese, either medium, sharp or extra sharp. There are 5 recipes for Colby jack, a few for cream cheese, and a very small number for other types of cheese. By and large, this is a cheddar cheese cook book. The lack of non-cheddar recipes I think is a negative for the book.

With any cookbook, finding the ingredients can be a problem. In general, that's not a huge issue with this cookbook, as many of the recipes just call for medium or sharp cheddar cheese. In the Pacific NW, you can use Tillamook. In other locations, I'm sure any medium or sharp cheddar (as the recipe calls for) would do. There are a few recipes calling for exotic Tillamook cheddars which my grocery store certainly doesn't carry - ie garlic white cheddar cheese and smoked black pepper white cheddar cheese - but that is the exception, not the rule. In general, the recipes are pretty simple, and the non-cheese ingredients are available at any grocery store.

With this book, you can eat cheddar from morning 'til night. There are appetizer, soup, salad, fish, dessert, breakfast and pizza recipes. There are no less than 25 mac 'n' cheese recipes! On the one hand, it's a little hard to sort out the great recipes from the mediocre. On the other, there are plenty of choices.

The book is enjoyable to flip through. Probably 1/3 of the recipes include a photograph of the cooked concoction.