Ever Wonder About Cheddar? by bmac62
Close
Hover over top left image to zoom.
Click anywhere to exit.
Members remain the original copyright holder in all their materials here at Renderosity. Use of any of their material inconsistent with the terms and conditions set forth is prohibited and is considered an infringement of the copyrights of the respective holders unless specially stated otherwise.
Description
...ever wonder how cheddar cheese progresses from Medium to Sharp to Extra Sharp?
...this is the cheddar cheese packaging line at the Tillamook Cheese Factory in Tillamook, Oregon photographed from the visitors' gallery overlooking the entire process.
...here 40 pound blocks of aged cheddar enter the factory floor for cutting and packaging.
Tillamook Cheddars are naturally aged in 40-pound blocks for a minimum of:
Medium Cheddar - 60 days
Sharp Cheddar - 9 months
Extra Sharp Cheddar - 15 months
Vintage White Medium Cheddar - 100 days
Vintage White Extra Sharp Cheddar - 2 years (there is also a special wedge that is aged 3 years!)
My favorite? Sharp cheddar or as we say in New York...'shap cheddaa'. lol
OK, I'm only kidding, I have no accent.
Hmmmmmmmmm, good...and please pass the crackers will you?
Bill
P.S. Almost forgot to add...167,000 pounds of cheese is produced a day here:-0
Comments (41)
Rainastorm
OK, who cut the cheese Bill??? lol Great looking cheese and very yummy! Just dont let Rob in here...LOL Hes a cheese monster.
RodS
Mmmmmmmmmmmmmmmmmmmm....... Cheese!! Yes, I think about cheese a lot... I see a cheeseburger in my future! Delicious photo, Bill! Love this inside look!
debbielove
A Cheese factory.... lol Cool shot Bill Nice one... But have ever been in a specialist Cheese shop that only sells obscure and local cheeses..? We have two in Stamford.. I must try and ask if I can take a few pics! lol Good one mate.. Rob
mariogiannecchini
Splendid picture and colors , Bill ! Very interesting info !
Chipka
I love a good, nicely aged, preferably crumbly, Cheddar! I can actually eat my way through a good 40 pound block of nicely aged stuff (9 months: I figure if it ages for as long as it takes a human go gestate, then it's gotta be the good stuff.) I must say that I don't like the stuff that's been aged long enough to evolve primitive mental abilities, but that's another ramble all together. I've only been to one cheese factory, and that was in The Netherlands...they had some pretty good stuff there, including a rather tasty insect-resistant ecosystem with copious amounts of what looked like a patchwork of fuzz and bacterial mats; it was good, but it was a bit disturbing to eat something with a complicated, multi-colored hairdo, though I did wonder if I could carve crop circles in it and claim that I'd been visited by aliens. There was a rather nice factory-dwelling dog there too...but again, that's a ramble for another day. I really like this shot, and it's put me in the mood for cheese shopping today, but with Chicago's current temperatures, I'm going to wait until later for that and just deal with the unripe "mild" cheddar I've got around here. This is a super shot, of one of my favorite food groups: yep: cheese is its own food group as far as I am concerned. An this also reminds me of something I heard, while at a dinner hosted (in another language) with friends: A meal that ends without cheese is like a beautiful woman, with only one eye. Oh, and by the way, before I ramble on any more than I already have: this is a fantastic photo!
whaleman
My hamburgers would be happy to melt down some of this!
kansas
Great photo. Tillamook is our favorite cheese brand. They also make Colby Jack as we just purchased some. Delicious.
danapommet
Super shot and information Bill. For a moment - I thought that you had a Boston accent. :>) Dana
jophoto
Actually that sounds a little Boston to me...
neiwil
167,000 Lbs ... you'll be wanting the family size crackers then :-) I love cheese,the sharper the better.What a great place to visit...what a great place to work and what a great picture to bring it to us....
junge1
Great capture and interesting information Bill. I never gave it a thought before you provided this info. Thanks!