Tillamook Maker’s Reserve and Kelly’s Jelly Pairings

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While pairing with cocktails, The Man and I tasted each vintage of Tillamook Maker’s Reserve Cheddar with three of Kelly’s jellies, including her new Cherry Rhubarb Fruit Spread.

Tillamook cheese begins with a healthy herd whose welfare comes first. A healthy herd produces clean milk and clean milk produces superior dairy products. The Co-op members pledge to honor the natural milk production cycles of the animals. The farmers also deliver milk with a low somatic cell count, ensuring the milk is cleaner than required by the FDA and USDA.

Tillamook’s targeting high fat to protein ratio sets Tillamook cheddar apart. Fat is flavor and the uniquely high levels of butterfat dazzle the taste buds and capture the senses.

The milk is thermalized and not pasteurized. The difference of a few degrees in heating allows enzymes and natural flora to be retained and add flavors not found in milk that is heated to higher temperatures.

Tillamook selects a special blend of cultures and grows them on-site. When combined with the natural and seasonal flora naturally present in Tillamook’s premium milk. The French call this terroir.

And finally, time. Tillamook naturally ages their cheddar. If it says it was produced in 2012, it was produced in 2012 and has been lovingly cared for in the aging facilities since 2012.

Kelly’s first jelly, Habanero Pepper Jelly, came from a recipe handed down to her from her great-aunt Danny and had only five ingredients: Sugar, Vinegar, Pectin, Bell Peppers and Habanero Peppers. Simple, clean and natural. While it sounded easy, messing around with boiling sugar and habanero peppers is messy and dangerous. Kelly and her husband, Adam, would make it, despite its orneriness, and give it to friends and family as gifts because it was so damned tasty. Friends began urging them to make it to sell it and the rest is history… Today, Kelly offers several jams, preserves and fruit spreads – all made in small batches with natural, clean and local produce.

The Man and I kept it simple – cheddar, jelly, crackers, nuts, cornichons and prosciutto. Each vintage with its nuttiness and umami flavors paired perfectly with the sweetness of the jellies and fruit spreads. The spicy heat of the Pineapple Habanero Jam and the 2012 vintage cheddar was my favorite. The Man preferred the Cranberry Vanilla with the 2017 vintage cheddar. However, there was no pairing that didn’t wow us.

I made some candied nuts** (recipe below) which also added to the enjoyment of the pairings.

For a savory pairing, we both chose the 2019 vintage with the prosciutto and cornichons.

**Candied nuts recipe

Selections of Kelly’s Jelly and Tillamook Cheese are available at my Amazon Influencer Storefront. Thanks for supporting my efforts to keep the passion for cheese and specialty foods alive!!

Order your holiday cheese now!!! By 12/17 for Christmas and 12/27 for New Years.

My friend and fellow Cheese Professional, Babs Hogan, is offering Cheese Jerseys – just in time for the holidays. Shop Local!!!

In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.

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