Tillamook Creamery — Attraction in Tillamook

My husband and I visited Portland for the weekend, as the Tillamook factory/creamery has been on my husband‘s bucket list for the past year now. This was the thing that he was most excited for, and I’m not really sure why there are such raving reviews for this place. We have been longtime purchasers and enjoyers of Tillamook products from our local grocery store. We did the self guided tour as we watched others reviews and walk-throughs of the ice cream and factory tour experience prior to coming on our trip, which didn’t really interest us.

Maybe it was our own fault to expect so much from this experience, but as previously mentioned, we saw so many raving reviews, and we love Tillamook products so we had to make the two hour trip to the coast. Upon looking through the window windows on one side, which had steps one through six we saw workers hard at work, but sadly on the side, numbered steps seven through 12. We didn’t see anybody and did not get to see the behind-the-scenes process. This wasn’t the biggest deal and so we continued on our journey as we continued to read the infographics throughout the top floor and also got our free snack sized cheese samples, which we were excited to try. We then headed downstairs to the gift shop, which was where things started to slowly go downhill. Everything was extremely overpriced and we just really could not believe it. We did not end up buying anything in the gift shop and continued on our way to the food area where prices continued to be astronomical and The disappointment only continued from here as the food we tried (we tried the grilled cheese, the cheese, pizza, and the mac & cheese) lacked the flavor that was promised and did so at ridiculous price point for the simplicity of the food provided. Also The soft drinks that were offered were Not your typical Coca-Cola/Pepsi Products and brands, but some random brand whose sodas were absolutely disgusting. We took a few sips of our drinks and realized it just wasn’t worth it and ended up throwing away more than 98% of the drinks that we had purchased. We also noticed that many people walking around with soda cups, that were nearly full, whether they were heading to their cars to leave or heading upstairs for the self guided tour. I don’t feel like we saw many people having glasses that were visibly drinking out of and enjoyed. We did not partake in the ice cream as we were Not really feeling up for ice cream. But we found it quite disappointing that the flavors that they offered were all flavors that you could find in local grocery stores throughout the United States and the most unique flavor they had was Marion Berry pie, which was an exclusive offering at the creamery.

We left feeling disappointed and all in all felt like this definitely was a tourist trap amongst other things. One thing I will say was upon heading to the airport to fly home, the Tillamook restaurant/store was one of the 4 food businesses open at the time we were flying out and the stuff there was much more friendly and helpful than those that were at the flagship location we had visited prior that day. We also ended up purchasing the white cheese curds from the airport store, which were extremely good and we wish that they sold them in grocery stores. We also ended up trying the ice cream sandwiches and the cheeseburger which really surprised us! I thought that the burger and fries were super good and classic and whatever sauce they used was really good. Also We were hoping the ice cream sandwiches were made to order but sadly they were just the ones You find at the grocery store and employees pull the small sandwiches out of the 4 x 4 boxes that you see at the store. They were still super yummy and we will definitely be buying them during our next grocery trip, but we just felt like it was a little bit silly. The salted caramel was my favorite and my husband really enjoyed the chocolate mudslide and or strawberry. We enjoyed our little airport hole in the wall Tillamook experience more than we did the flagship...

I’ve been eating ice cream for as long as I can remember. I’m considered an ice cream connoisseur, along with a google review “local guide”.. (does anyone know how to cash in the miles/points?) I’m sure most of you have read my review published on Salt and Straw’s: honey lavender, and although it is widely considered the finest ice cream in North America, I’d say Tillamook’s chocolate peanut butter gives it a run for its money. I grew up in a harbor town about an hour south of Tillamook by the name of Newport, Oregon. A quaint little drinking town with a fishing problem and a penchant for prosperity. Whether visiting the factory on school field trips, or shopping at our local Safeway, Tillamook cheese and ice cream was always within reach. Needless to say, I developed a taste for the stuff. As I grew older, I began working on tramp steamers and tuna trollers. A professional fisherman I became, with countless sponsorships. It was a life to behold. A life of luxury. Hundreds of miles from land, finding myself watching billfish breach, blue whales spouting in the distance and much more. But we’ll get to that. Yearning for the rich taste of Tillamook once more. It was here where a thought dawned on me. We have an untapped opportunity, a renewable resource that has been around for centuries. Whales Milk. Tillamook bay lies right along the migration routes for gray whales and humpbacks alike. What better chance to milk them on their way north? I can’t think of any, can you? The infrastructure is not yet in place, which is why I am bringing it to your attention now. Whoever has the power, let’s get this idea up the chain of command to the CEO, so we can stockpile this prized new ingredient, and start getting venture capitalists to invest. I am confident it’ll be here to stay. What could be more rich and creamy than whales milk? It’s time we act fast, before the Chinese get wind of our idea. In addition, cement Tillamook as the standard of ice cream excellence for years to come. God bless, and feel free to respond here in the chat. I’m happy to stop by the factory and discuss logistics/retainers. This isn’t the only idea I have.. I would also fully accept a regional manager position, along with the title of Tillamook ice cream scientist. Keep in mind I am a learned chemist, which is vital in our field.. For those of you wondering how I was able to make the whales milk ice cream at sea, and resulting idea to commercial the product, here is a tale they won’t tell you in Sunday school…it was a mid August day around 3 o’clock and I was sweating from fighting tuna all day. We’d caught well over 100 by this time and I was getting hungry. I was basking shirtless atop the brine tub in the 90 degree heat, when out of the corner of my eye, through my bass pro shop’s mesh backed hat, covering my face, I see a pod of blue whales. I get up and slip into the water swim out to them without spooking them. I suckle a mouthful of the warm milk from the mother, swooping in, right before the calf could do the same. I resurface and swim freestyle stroke back to the boat without spilling a drop of the precious milk. I transfer it from my mouth to a sanitary container, and repeat the process, until I have an enough to make the ice cream. It was hard not to drink it raw, for it was surely of Michelin quality. Anyways, after pasteurizing the milk on the boat, steaming it a little, I toss it in the refrigerator. It was real creamy by now, perfect for ice cream. I then added some brown sugar, for that was all we had. This ended up giving it a Canadian feel. Rendered that down a little and tossed it in a ziplock. Tossed that in another ziplock filled with ice and brine salt, and shook it up reallll good. Then tossed that bad boy in the freezer and continued the process, making sure to break up the ice crystals. I thought about mixing in some “slap yo mama’s” Cajun seasoning, but it didn’t really mix with the maple notes. I’m sure as we move forward with this merger, our team will...

Been coming here for over two decades. Loved the old look and enjoy the new “We are Dairy Disneyland” vibe (which kinda’ sorta’ gives the lie to their ‘we are a bunch of locals just pulling our curds, milking our cows, and making a living’ PR stuff (see: Bandon Cheese Factory; see: Face Rock Creamery). Then again, business is business. And, if cheese sells, who’s buying? A lot of people. Moving on.

The interior is quite impressive. Think of urban chic mixed with coastal timber, with high ceilings, concrete floors, and easy to follow directions around the place. The branding almost yells at you with its whimsical take on making cheese the Tillamook way. You can almost hear them talking in the meeting room: “Is this cheeky enough?” “Will this make an out-of-towner giggle?” “Are the cow milking and feeding displays just PC enough for the kids but suggestive enough for the adults?”). It has a shine to it. You are in a place making cheese. What could be bad about that?

Well, on this recent visit, there wasn’t much cheese being made. A few lonely loaves rolled down the conveyors. The handful of workers did their work efficiently. So, you were left reading the displays and peering down into a nearly empty first floor work area. Not a biggie. I have seen it humming. And I have read those signs too many times. Thankfully, there was a place to sit while my out-of-town guests slowly wandered around.

But the cheese tasting is back, sorta’. I remember the old days when it was a toothpick and cheese frenzy. Then, in the days of the virus, nothing. Now, three samples in little cups. Still good tasting—and free!!!—samples. And you can even do a second (or a third) run through if you put on a disguise. I kid. You can do that regardless. Those kids filling the cups don’t care.

And then you descend into the branding (not Bandon) area. The gift shop is awash in over-priced food, garments, knickknacks, and the like. And you want to taste that aged cheddar that recently won an award? Take a look at the price on that! I get it. Their cheese is good. But, seriously?!?! That said, our group bought some other cheese, some magnets, and a couple of shirts. For some of them, this place counted as folksy and rural.

The one big improvement is the eating area. Lots of long, communal, wood tables to eat at, both inside and outside, weather-permitting. A limited selection of food items. Same with the drink options. The ice cream remains a draw. They are all priced fairly enough. My one complaint? Those darn fried cheese curds. On my two most recent visits, the nicely crisp exterior was filled with . . . barely any cheese?!?! It's like opening a gift on Christmas and finding it filled with nothing or, even worse, soy.

Tillamook gives off Big Cheese Energy, all the while trying to act like they are just a group of local farmers. Reminds me of Samuel Adams in a way. But, like SA, they are doing well because they know how to do business. And I can’t slight them for that. This Cathedral to Curds is a nicely designed example of all the contradictions they contain. And the cheese is good . . . and selling. So, there’s that.

The only thing I suggest? If you want something that is a bit more authentic, eat your cheese and then go visit the Tillamook Air Museum. That place lives and breathes being exactly what it is, and provides you with something that deserves to be supported and celebrated (too).

All in all, my guests and I left in good spirits. It was a nice visit. And I will bring more guests the next time I am...