Tillamook is a family owned business that is over 100 years old, located on the West Coast - more specifically Oregon. They have an incredible cheddar cheese, whose recipe has remained the same for a century… thats an old funky recipe!
Over the past week I indulged in dairy galore, between the cheddar slices perfect for my late night grilled cheese fetish, or the organic ice creams - like the organic strawberry with REAL LIFE pieces of strawberries!
A few lucky DMV bloggers and I had the chance to eat our body weight in creative twists on classic dishes highlighting the Tillamook cheeses at one of my favorite restaurants, The Food Market - created by Chef Chad Gauss. For those lucky readers located in the Baltimore area, you have a whole week of this special menu available to you at The Food Market July 28th-August 2nd including the amazing Pretzel & Beer Cheese recipe below!
Chef Recipe: Beer Cheese Fondue
(The Food Market normally serves with their House Made Amish Soft Pretzels)
8 oz. Tillamook medium cheddar, shredded
8 oz. heavy cream
4 oz. beer, Natty Boh
Shred the cheese. Reserve.
In a sauce pan, bring the heavy cream and beer to a boil. Whisk in the cheese until smooth. (Be sure to keep an
eye on the cream because it can over boil.)