Tillamook in Charlotte, NC
Tillamook is a 110-year-old, farmer-owned cooperative based in Tillamook, Oregon, made up of about 80 farming families. They’ve earned awards for their cheese, ice cream, sour cream, butter and yogurt made with the highest quality. They have been making naturally aged cheddars like Medium, Sharp and Special Reserve Extra Sharp for over 100+ years with NO artificial ingredients. They also sell premium ice cream flavors with real ingredients. My favorite is Oregon Strawberry and Mudslide!
Find it at a location near you HERE
Yesterday, I had the opportunity to attend a chef-led tasting event at Hello Sailor to celebrate Tillamook Cheese and Ice Cream coming to Charlotte, NC!
- Joe Kindred (Kindred + Hello, Sailor)
- Craig Diehl (Chef de Cuisine of Hello, Sailor)
- John Fleer (Rhubarb, Asheville)
- Elliott Moss (Buxton Hall, Asheville)
- Matt Kelly (Saint James Seafood)
Each Chef had their own recipe using Tillamook cheese and every single item was incredible. I’ll have to say my favorite was by Joe and Katy Kindred with their Tillamook White Cheddar, Neese’s Sausage, and Heirloom Tomato Pie.
Hierloom Tomato Pie
Can we also please give a moment of silence to the incredible Charcuterie Board, featuring a variety of Tillamook Cheeses by Craig Deihl. It was so beautiful and well served for all guests that attended the event.
Here are a few other items from Chef Stations including some delicious Ice Cream for dessert!
- John Fleer at Rhubarb made Seasame and Tillamook Sharp Cheddar Biscuit with 20 month Benton’s Country Ham, Dab o’ Benne Seed Duke’s Mayo
- Matt Kelly at Mateo Tapas made Padron and Tillamook Sharp Cheddar Croquetas
- Matt Kelly at Mateo Tapas made Peg’s Summer Squash Casserole with fresh melted Tillamook Cheese on top
- Elliott Moss at Buxton Hall BBQ made Olive Oil Marinated Tillamook Colby Jack, White Anchovy, Nicoise Olive, Jalapeno Cornbread
- John Fleer at Rhubarb made Tamale Pie with Tillamook Triple Cheddar Shreds, Pepper Mash Pepperonata, Confit Tomatoes, BBQed Field Peas Farm & Sparrow Polenta, Charred Tomatillo Salsa
- Craig Deihl at Hello Sailor made Hominy & Shelling Bean Succotash, Okra, Tomatoes
- Joe Kindred at Kindred made Calabash Station with Hushpuppies, Shrimp Calabash, Blue Cornmeal Crusted Catfish Sanckwich with Spicy Crab Mayo, Crinkle Cut French Fries
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If you missed the event, I have a recipe to share with you all inspired by Hello, Sailor’s Cheesy Crab Dip that uses Tillamook Cheese!
Find a location near you to purchase Tillamook Cheese and Ice Cream
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Joe Kindred’s Cheesy Crab Dip Recipe by Joe Kindred Ingredients
- 1 Pound Lump Crab Meat
- 1.5 pound Cream Cheese, Room Temp
- 1 TBSP Tarragon, chopped
- 2 TBSP Parsley, chopped
- 1/3 cup Meyer Lemon Juice
- 1 TSP Smoked Paprika
- 1 TSP Smoked Paprika
- 2 TSP Ground Black Pepper
- 1/2 Cup Sour Cream
- 1 Cup Tillamook Medium Cheddar Shreds
- 2 Cups Diced Roasted Red Peppers
- 2 TBSP Texas Pete Hot Sauce
- 1 TSP Worcestershire
- 1 TSP Soy Sauce
- 1 Cup Crushed butter crackers
- In a stand mixer with the paddle attachment start mixing the cream cheese on low speed. Mix 2-3 minutes or until cream cheese is smooth and soft
- Add the tarragon, parsley, meyer lemon juice (you can use normal lemon juice), smoked paprika, salt, pepper, sour cream, hot sauce, Worcestershire, and soy sauce
- Strain any excess liquid off of the roasted red peppers (you can roast your own, but canned work just as well)
- Add the peppers and cheddar cheese to the cream cheese mix
- Remove the bowl from the mixer and fold in the crab meat into it using a rubber spatula
- Place mixture into an ovenproof baking dish and bake at 350 degrees until the mixture is hot throughout and bubbly on the edges (about 8-10 minutes depending on your dish. It may take longer)
- Cover the crab dip with the crushed crackers and bake for an additional 4 minutes
- Serve with crackers or sliced veggies
