Latest news with #Tillamook
Time of India
18-07-2025
- Business
- Time of India
World's best cream cheese is made in the USA, and it's hiding in plain sight at your store
A cream cheese made in the USA just beat the world — literally. It's called Tillamook Farmstyle Cream Cheese Spread and it won four gold medals at the 2025 International Cheese and Dairy Awards in the UK. That includes Best Cream Cheese Spread in the World for their Original flavor — the top prize in its category, beating global entries, as per the Food&Wine. Other gold-winning flavors from Tillamook were: Seriously Strawberry (won for best cream cheese with additives, excluding blue cheese) Very Veggie (won for Best USA Cheese – Soft/Semi-Soft) Jalapeño Honey (won for Best USA Cheese – Any cheese with additives) Explore courses from Top Institutes in Select a Course Category Public Policy Data Analytics CXO others MCA Product Management Healthcare Data Science Design Thinking healthcare Technology Digital Marketing Degree Cybersecurity Project Management MBA Management Operations Management Others Leadership Finance Data Science Artificial Intelligence PGDM Skills you'll gain: Duration: 12 Months IIM Calcutta Executive Programme in Public Policy and Management Starts on undefined Get Details Skills you'll gain: Economics for Public Policy Making Quantitative Techniques Public & Project Finance Law, Health & Urban Development Policy Duration: 12 Months IIM Kozhikode Professional Certificate Programme in Public Policy Management Starts on Mar 3, 2024 Get Details Made with simple, real ingredients Tillamook is based in Oregon, USA, and it's a dairy co-op — that means it's owned by farmers. The spreads are made with simple ingredients, no weird fillers or gums, and have a thick, tangy texture that makes them stand out, as per the reports. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Elegant New Scooters For Seniors In 2024: The Prices May Surprise You Mobility Scooter | Search Ads Learn More Undo ALSO READ: 5 stylish tricks to disguise your outdoor AC unit — some are surprisingly easy The Original spread has just five ingredients, and tastes like the old-school cream cheese you'd get at a deli. These wins are a big deal, because the International Cheese and Dairy Awards have been running since 1897, and are one of the world's most respected dairy competitions, according to the Food&Wine report. Live Events American cream cheese goes global In 2025, there were over 5,500 cheese entries from all over the world. Cream cheese is usually simple, not fancy like aged cheddar or French brie — but this win proves American dairy can compete globally, even beyond cheddar. Jill Allen, who works at Tillamook as Director of Product Excellence, said these awards show their promise to make dairy 'better than it has to be,' as stated by reports. ALSO READ: Millions at risk as torrential rains slam the US — flash floods could hit without warning - is your city in the danger zone? Tillamook launched these Farmstyle cream cheese spreads just two years ago across the U.S. The spreads come in both savory and sweet flavors, great for bagels, sandwiches, or dips. You can find all four award-winning flavors — Original, Seriously Strawberry, Very Veggie, and Jalapeño Honey — at big grocery stores all over the U.S, according to the report by Food&Wine. FAQs Q1. What is the best cream cheese in the world in 2025? Tillamook's Original Farmstyle Cream Cheese Spread won Best Cream Cheese Spread at the 2025 International Cheese and Dairy Awards. Q2. Where can I buy Tillamook Farmstyle Cream Cheese Spreads? You can find them at most big grocery stores across the U.S.
Yahoo
16-07-2025
- Business
- Yahoo
A US-Made Cream Cheese Spread Was Just Named Best in the World — and It's at Your Grocery Store
Key Points Tillamook's Farmstyle Cream Cheese Spreads won four gold medals at the 2025 International Cheese and Dairy Awards, including Best Cream Cheese Spread. Award-winning flavors included Original, Seriously Strawberry, Very Veggie, and Jalapeño Honey, highlighting the brand's strength across categories. The spreads are made with simple ingredients and no fillers, offering a thick, tangy texture that helped its cheese stand out in a field of over 5,500 international has done it again. This time, with cream cheese. At the 2025 International Cheese and Dairy Awards held in the United Kingdom, Tillamook County Creamery Association, an Oregon-based dairy cooperative, earned four gold medals for its Farmstyle Cream Cheese Spreads. One of those — a win in the Cheese Spread, Any Variety category — was open to both UK and international producers. That's where the Original Farmstyle Cream Cheese Spread took top honors, making it, by category definition, the best cream cheese spread in the world. The other three golds showcase the strength of the lineup across multiple flavors. Tillamook's Seriously Strawberry spread won in the category of Specialty Soft or Cream Cheese with Additives (excluding blue-veined); Very Veggie was named Best USA Cheese, Soft/Semi-Soft; and Jalapeño Honey took the award for Best USA Cheese, Any Cheese with Additives. 'We're honored to be recognized for our achievements in cream cheese excellence, building on our success at last year's ICDA awards,' said Jill Allen, director of product excellence at Tillamook, in a press release. 'These awards and the overwhelming consumer response to our entire lineup of cream cheese products are a reflection of our commitment to making dairy better than it has to be.' Related: 6 Easy Ways to Transform Plain Cream Cheese Into Something Extraordinary The victories come just two years after Tillamook introduced its Farmstyle cream cheese spreads nationwide, offering a thicker, tangier alternative to the whipped or airy versions found in most grocery stores. Since then, the product line has expanded to include savory and sweet flavors meant for everyday use — on bagels, as dips, or as sandwich spreads. The Original spread is crafted with just five ingredients and no gums or fillers, giving it a satisfying flavor and a dense, spreadable texture. Its nod to old-school deli cream cheese may have helped it stand out in a global market often dominated by European-style soft cheeses. The International Cheese and Dairy Awards, established in 1897, is among the longest-running dairy competitions in the world. Held annually in the UK, the event draws thousands of entries across more than 100 categories, judged on appearance, aroma, texture, and flavor. With more than 5,500 entries submitted in 2025, earning a first-place finish is a meaningful nod from a panel of international experts. Tillamook's full line of Farmstyle spreads — including the award-winning Original, Seriously Strawberry, Very Veggie, and Jalapeño Honey — is widely available at major retailers across the U.S. Cream cheese may not have the same prestige of cave-aged wheels or sharp cheddars, but it's a foundational part of American kitchens. A U.S.-made spread taking first place in a global competition signals how American dairy continues to stand out, far beyond its cheddar winning cream cheese spreads Won Gold for Cheese Spread, any variety (open to UK and non-UK producers): Original Farmstyle Cream Cheese Spread Won Gold for Speciality Soft or Cream Cheese with additives other than blue veined cheese (open to UK and Non UK producers): Seriously Strawberry Farmstyle Cream Cheese Spread Won Gold for Best USA Cheese, soft/semi-soft (open to cheese produced in America only; any size or weight): Very Veggie Farmstyle Cream Cheese Spread Won Gold for Best USA Cheese, any cheese with additives (open to cheese produced in America only; any size or weight): Jalapeño Honey Farmstyle Cream Cheese SpreadRead the original article on Food & Wine Solve the daily Crossword
Yahoo
26-06-2025
- Yahoo
PDX ranked as America's best airport by Washington Post
PORTLAND, Ore. () — Some people travel thousands of miles to experience the nation's top airport, but if you're departing from the Rose City, it's right at home. unveiled its ranking of the best airports in the U.S. on Thursday. None other than the Portland International Airport earned the No. 1 spot. 'Common sense adjustment': Portland leaders unanimously approve noise code impacting musicians PDX is 'practically a nature bath,' according to the newspaper. 'Skylights built into soaring timber roofs filter sunlight onto the oak floor,' The Washington Post wrote. 'Live trees and massive video walls showcase stunning landscapes. Sit for a spell on the stadium-style wood benches. Linger on the real-life view of Mount Hood from Concourse E. This space is — it's hard to believe — relaxing. And that's despite construction set to wrap up next year.' Close Thanks for signing up! Watch for us in your inbox. Subscribe Now The newspaper went on to highlight PDX's design, that opened earlier this spring, and occasional guest appearances from . It also praised the prices, noting that Tillamook's fried cheese curds, treats from Blue Star Donuts and a pint from Loyal Legion Beer Hall could cost just the same as they do outside of the airport. Another plus is travelers' ability to take the TriMet MAX Red Line to PDX, the Post said. The airport's new-and-improved main terminal opened to the public in August 2024. Phase two of the renovation is now underway and is expected to be complete by the end of the year. Adam Sandler is going on tour across the US, including these Pacific Northwest cities According to PDX Next, the Port of Portland is renovating the terminal to accommodate the whopping 35 million passengers who are estimated to travel through the airport by 2045. It currently sees around 20 million people annually. The Long Beach Airport, Ronald Reagan Washington National Airport, Minneapolis-Saint Paul International Airport and Seattle Paine Field International Airport also ranked within The Washington Post's top five airports. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Los Angeles Times
09-06-2025
- General
- Los Angeles Times
It took crossing seven freeways to find my favorite new burgers
I consumed six burgers in the last seven days. One was wrapped in yellow paper on a restaurant patio in Eagle Rock that felt like a friend's backyard. Two were smash burgers with crunchy, lacy edges in a coffee shop in downtown El Segundo. I drove to Compton for double chili cheeseburgers. West to Santa Monica for a thick patty and east to South Pasadena. In total, I clocked 204 miles on my Prius in pursuit of an excellent burger. This is not something meant to elicit praise, surprise, disgust or a call from my gastroenterologist. It's what happens when I eat something spectacular, then fixate on it for days. Most of the time, that something spectacular becomes the subject of this column. The accidental burger quest began in the patio of Cannonball in South Pasadena, with a cool breeze on my cheeks and the sound of the A Line train whizzing by, its tracks just beyond the restaurant's perimeter. The burger was familiar, a compact concoction of meat, cheese and bun that chef Matt Molina first introduced at Everson Royce Bar a decade prior. At Cannonball, Molina's new restaurant with partner Joe Capella, the two built the sprawling two-story restaurant around the burger. 'We thought this restaurant should be anchored by a burger that you can eat and not feel self-conscious about while you're sitting at a bar,' Molina says. 'Simple and compact. We'll do the burger, and the rest we'll figure out.' It's a burger resplendent in its simplicity, with every component precise. The four-inch patty, four-inch bun, 3-millimeter-thick slice of Tillamook medium cheddar and spoonful of Dijonnaise are four individual triumphs. The prime chuck patty is pressed into a ring mold, seasoned with just salt and pepper and cooked on the hot griddle. Light pressure is applied to create a discernible crust. On top is a slice of cheese, cut at the restaurant to ensure the proper melt and ideal meat-to-cheese ratio. The inside of the egg brioche is toasted in canola oil, releasing the butter in the bread and forming a crisp, French-toast-like layer on the bun. Just the bottom half is smeared with Dijonnaise. There is no lettuce, tomato or onion; nothing to interfere with the glorious sensation of an aggressively fatty and salty homogeneous bite. In its fourth week of operation, there is already so much to fixate on at Cannonball. Molina's biscuits, flaky, tender and impeccable, also make an appearance on the menu. But the burger ($23), accompanied by a cylinder of uncomplicated French fries, is a great place to start. The thick patty reigns at Jeremy Fox's Santa Monica restaurant Birdie G's, with a heft that will require the full extension of your jaw. It's satisfyingly heavy in the hand, a burger that commands the attention of a full meal. 'I wanted it to be as special as possible, so we tested out a bunch of different cuts of beef,' Fox says. 'We do a lot of quality control and taste testing every day.' The Birdie Burger that appears on the menu is the 19th iteration. Fox landed on a blend of prime brisket and chuck, coarsely ground in house and formed into eight-ounce patties with a fat percentage that hovers around 25%. He seasons the meat with salt and the restaurant's own Montreal steak rub, with plenty of dried onion and garlic. It's a patty with the depth and marbling of a nice rib-eye, cooked over a blend of almond wood and charcoal. A slice of melted havarti envelops the meat in a creamy layer of mild, buttery cheese that hangs over the edges of the burger. Fox makes a condiment he dubs Al's steak sauce, named for his grandfather, who was fond of A1. With tamarind, Worcestershire and plenty of onions, the sauce helps coax out the wood smoke in the meat. A caramelized onion jam cooked down with Manischewitz wine is the right amount of sweet. Thinly sliced raw white onion and dill pickles bring the flavors into focus, ensuring nothing feels too heavy. It's a meat and cheese tower book-ended by a butter-toasted milk bread bun, made specifically for the restaurant by Petitgrain Boulangerie. 'Birdie G's was always the place that should have had a burger, we just never got around to it,' Fox says. 'It's our number-one seller. We really put a lot of love into it.' The burger is available on both the happy hour ($23) and dinner menus ($32 with fries), and also on the new brunch menu, that launches June 21. The burgers at Addy Pool's tiny walk-up counter in Compton are designed to taste like they came from her home kitchen. It's the way she learned how to make burgers when she started working at the now-closed Three Bears Burgers in Vermont Vista as an eager 19-year-old in the early '90s. Later, she perfected her technique at the Original Snack Shack in Central-Alameda, where she worked for more than two decades until the restaurant shuttered. Last summer, she opened Mama's Snack Shack in the former Bludso's Bar & Cue space in Compton. The name is a nod to the nickname she earned from her customers at the Original Snack Shack. 'Everyone calls me mama,' Pool says. 'It's a sign of respect for being so many years in the community. And the respect I give to everybody.' Pool offers a short menu of beef burgers, turkey burgers, hot dogs and fries. There's the option to add bacon, a hot link or pastrami to any sandwich, but to appreciate what Pool does best, order the cheeseburger. Her burger patties are just over a quarter pound of chuck meat, seasoned with a blend she grinds and mixes herself. She forms the patties by hand, each one with its own shape and character. The cheese is American, the bun fresh and appropriately bready. Think soft rather than squishy. 'My bun goes straight on the grill, with no butter or anything,' she says. 'You have to be able to taste the seasoning in my meat.' Rather than a variation on Thousand Island, what's become the go-to spread for burgers across the city, Pool adds a dollop of hot pepper relish to her burgers. It's a condiment that adorned the burgers at both the Original Snack Shack and Three Bears Burgers. She's tweaked the recipe over the years, with the current version having a smidgen more heat. It's sweet but not overpowering, with both dill and sweet relish and a kick from crushed pepper flakes and chile paste. The double cheeseburger requires a commitment, prompting a likely nap shortly after. Thoughtfully and smartly constructed, she layers the first patty cheese side down on the bun, then a middle layer of lettuce, diced onion and relish (tomato if you ask, but I have feelings about tomato on a burger and didn't) in the middle, then the second patty, cheese side up. The construction guarantees even bites, with no spillage out the back. The double chili cheeseburger ($9.35) is less refined, the backyard burger of your dreams drowned in a savory chili seasoned with lots of black pepper, garlic and Pool's secret blend of spices. 'We make the chili and everything else every single day,' she says. 'We make the fries to order. Every product I have is fresh. I tell my customers that the only old thing in the kitchen is me.' Depending on the hour of day, you'll find a small group of Pool's family at the restaurant. During my last visit, two grandchildren were playing in the parking lot while her daughter and niece were in the kitchen. She also employs her son and nephew. 'In order to keep the prices down and keep the doors open, all my family have jobs and come help me,' she says. ' I want to make sure that everybody is able to buy a burger from me and not say it's too expensive.' The cheeseburgers at Mama's Snack shack are $5.50 for a single and $8.60 for a double. 'I love making burgers, it's my passion,' she says. 'It's the person I am. That, and my faith in my customers keep my doors open.' A little faith, and the cheeseburgers.
Yahoo
07-06-2025
- Business
- Yahoo
Bill shielding Oregonians from utility rate increases by Big Tech heads to Kotek
PORTLAND, Ore. (KOIN) – A bill passed the Oregon legislature on Thursday, aiming to shield Oregonians from taking on increased utility rates from Big Tech facilities in the state. House Bill 3546, known as the Protecting Oregonians With Energy Responsibility (POWER) Act, would hold companies behind facilities such as data centers or cryptocurrency operations, responsible for their own utility bills, If signed into law, the bill would create a separate pricing system for energy users who demand more than 20 megawatts, or roughly the same usage as a small city, according to the Democratic Majority Office. Tillamook opens first owned-and-operated facility outside of Oregon 'Data centers play an important role in our growing technology needs in the United States, and they need to pay their fair share for infrastructure required to meet their energy needs, rather than passing the costs on to residential ratepayers,' said Senator Janeen Sollman (D – Hillsboro, Forest Grove & Rock Creek), a chief sponsor of the bill. 'Large energy users have the potential to place significant strain on the grid, especially in regions where energy capacity is already stretched thin.' 'The cost to serve certain large energy users is spilling on to other ratepayers,' added Rep. Pam Marsh (D – Southern Jackson County), a chief sponsor of the bill in the House of Representatives. 'This bill will help state regulators assign these high costs to the data centers and crypto mining entities that are consuming the energy.' The Democratic lawmakers note that industrial users currently pay about eight cents a kilowatt hour while households are charged more than double the rate at 19.6 cents per kilowatt hour. Close Thanks for signing up! Watch for us in your inbox. Subscribe Now 'The bill helps protect everyday users, like families and small businesses, from paying the costs that big businesses are running up,' said Sen. Deb Patterson (D – Salem), who co-sponsored the POWER Act. 'Household budgets are stretched far enough as they are. They shouldn't be covering corporate costs, too.' The POWER Act passed the Senate in an 18-12 vote on Tuesday, with the Oregon House of Representatives concurring for the bill's final passage on June 5. The bill now heads to Oregon Governor Tina Kotek's desk for signature. When the bill was introduced in the House, Rep. David Brock Smith (R-Port Orford) raised concerns that the bill would discourage tech companies from growing their presence in Oregon. Drug trafficker sentenced to 15 years in prison after largest meth bust in Oregon history In his letter – which was supported by industry advocates such as the Data Center Coalition along with unions IBEW 48, IBEW 280 and UA 290 – Brock Smith said, 'data centers strengthen grid reliability through infrastructure investments and help stabilize residential electricity rates by providing consistent demand. The current proposed legislation, with its misaligned regulations, threatened these widespread community benefits and could discourage future development that supports our digital economy.' The bill comes as large technology companies are facing two growing demands to raise their energy supply for artificial intelligence and data centers, while meeting long-term goals of cutting greenhouse gas emissions, as reported by the Associated Press. AI uses 'vast amounts of energy,' said, noting a 2024 report from the United States Department of Energy estimated that the electricity needed for data centers in the U.S. tripled in the last decade and is anticipated to double or triple again in 2028, when tech companies could consumer 12% of the nation's energy. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
