Tillamook Knocks It Out of the Park With 4 New Cheeses

On my tour of Tillamook Creamery last fall, I saw firsthand that this is an operation that rarely sleeps. There’s always someone making the cheese, and when they’re not in production mode, it seems they’re dreaming about it.

These cheese fiends dreamed up a few new delights that are just now rolling out on store shelves for the summer, and my favorite among them is a spicy, smoky shredded blend that’s perfect for tacos, nachos, and pimento cheese.

Tillamook’s New Cheese Lineup

The Oregon-based creamery recently introduced four new cheeses to its lineup, including my favorite, the new-and-improved Spicy Mexican Blend Farmstyle Shreds. This mix brings the heat with notes of bright jalapeño, smoky chipotle, and fiery scotch bonnets in every bite.

I’m already a fan of Tillamook’s farmstyle shredded cheeses—thick shreds that look like they’ve been grated on the large holes of a box grater. I love the way they melt, and I have it on good authority (from my two kids) that the thicker shreds are the most satisfying shredded cheese format to eat straight from the bag. (Hey, at least they’re getting some protein.)

The three other flavor-blasted cheeses include the burger-worthy Spicy Colby Jack and Smoked Medium Cheddar slices, as well as Extra Sharp Cheddar shredded cheese. (Anytime Tillamook promises extra sharpness, I know I can look forward to those nutty cheese crystals I love so much.)

How I Use Tillamook’s Spicy Mexican Blend

If you guessed that the first place I used this cheese blend with a kick was on a classic hard-shell taco, you would be right—and I’m so glad I did. I typically make a mild beef mixture for family taco nights to appease my two kids, so adding a little heat by way of the cheese was a new way to satisfy my spice needs.

The melty, kicked-up cheese blend would also be the perfect cheese choice for a quesadilla or enchiladas—anywhere you want that satisfying cheese pull plus a little extra fire. I’ve also got plans for using this blend on my next sheet tray of nachos, where I think it’ll be right at home.