The Reserve Process

Geek out about the science all you want. Our original recipe will always contain the main ingredients of Tillamook's Maker's Reserve line.

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Step one image Bottle

Step one

It starts with premium milk.

Our Tillamook dairy cows enjoy a nutrient-rich diet of forages and grains to promote good health and milk production. In turn, they provide the creamery with milk that is rBST-free, with high butterfat and low SCC.

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Step two image Match

Step two

Heat shocked, not pasteurized.

This method preserves the beneficial bacteria and microflora present. It’s just one way we distinguish ourselves from dairies and cheesemakers who use pasteurized milk.

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Step three image Map

Step three

Add proprietary cultures.

Our cultures originate in Tillamook, where they’ve been grown and maintained for more than 100 years. They deliver the unique flavors of the region.

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Step four image Scale

Step four

Carefully monitored.

40 pound blocks are stored in a specially calibrated vault and graded each year. But mostly they are left to age naturally.

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Step five image Time

Step five

Then we wait.

As cheese ages, it loses moisture, changes texture and intensifies in flavor. Complexity and unique aromas are layered on the Tillamook terroir, creating a distinctive profile for each vintage.

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Cheese maker with a block of cheese
A cheese display full of many cheeses with a hand reaching for them

Where to Buy

Find our exceptional line of Maker's Reserve aged cheddars exclusively in your neighborhood grocer's cheese case and at our Creamery in Tillamook.

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Sell Sheet

Microbes. Taste Acuity. Statistics. To understand the science is to appreciate the craft.

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