Colby Jack (Tillamook)
- Producer
- Tillamook
- Country
- United States
- Region
- Oregon
- Size
- Various
- Weight
- Various
- Website
- www.tillamook.com
- Milk
- Cow
- Treatment
- Pasteurised
- Classification
- Firm
- Rennet
- Chymosin
- Rind
- None
In the early 20th century, a group of small creameries in Tillamook Country, Oregon formed a cooperative (the Tillamook County Creamery Association) to promote and ensure the quality of their dairy products. The Oregon coastal community had been raising cows in the wet, fertile Tillamook Valley since it was first settled in the mid-19th century. Today over 100 dairy farm families own TCCA, many of whom are descendants of those early pioneers, and the Tillamook brand is sold throughout the country. In addition to making their world-famous cheddar using the same recipe brought to the valley in 1909 by Peter McIntosh (nicknamed “Cheese King of the Coast”) Tillamook today produces yogurt, sour cream, butter and ice cream.
After noticing an increasing consumer demand for their Colby as well as their Monterey Jack cheeses, Tillamook’s cheesemakers decided to combine the two into this dappled yellow and white, firm cheese. Aged only for 14-18 days, it has a smooth and mellow flavor and makes a great addition to a sandwich or a melt.
Pairings
Pair it with a Merlot, a Pinot Gris, a Pilsner or a Lager.
