Our RoadTrip along the Oregon and California Coast last September began with two long driving days that landed us in Newport, Oregon for a well-deserved respite at an oceanfront hotel. Gorgeous views from high cliffs above the ocean revealed miles of untouched seashore. We explored the small town, dined at a locally owned seafood restaurant and took in the fresh sea air.
Our faithful sidekick, Roxy, joined us on the trip. She was remarkably happy to tag along to restaurants, hotels and even our cheese trail tours up and down the states.
The next day, we ventured north on the Coast Highway with our ultimate destination of Portland. The day was surprisingly highlighted by cheese producers. Food and beverage production tours are always a draw for us when traveling. Stories about passionate and innovative people crafting edible delights from locally sourced resources are fascinating. They are usually tasty, too.
Our first stop was Blue Heron French Cheese Company. A lavish cheese shop offers Blue Heron cheese and lots of cheese merchandise. There’s also a full farm of pigs, goats and horses.
Next, to our delight was Tillamook Creamery. Tillamook is a huge operation, but maintains a welcoming and local feeling. A self-guided tour on an upstairs promenade displays gigantic vats of milk. Huge blocks of cheese are produced, aged and then cut down to size for packaging. The “Blue Octopus” shrink-wraps the packaging over the precisely cut blocks.
Once the tour is complete, a well-stocked store of cheese varieties, ice cream, swag and cheese-related products awaits. There is also cafe for cheese fare and ice cream. At the exit, each guest is offered an individually wrapped cheddar sample. Yum!
We have been very committed to Tillamook cheese products since our tour. Their great products elevate our recipes. Here’s an easy Beer Cheese Dip that can be made for a few or doubled for a crowd. The secret ingredient, besides the cheese of course, is K.O.’s homemade Ranch Spice Mix.
