To be honest, my love for cream cheese started a long time ago. There were no fancy bagels back then either. In the beginning, simple snacks were key. Crackers were the way to go, especially those Stoned Wheat Thins. piling the cream cheese high was always the goal. Back then, any brand of crackers would satisfy me.
As time went on, my taste buds learned more. Not all cream cheese is created equal. The generic brands were definitely okay. However, there was one brand that completely conquered me. It has a better flavor and texture, and the price is unbeatable. Once you’ve tried this brand, there’s no going back.
The brand I’m talking about is Tillamook, and they are the new kid on the block in the cream cheese world. It was quietly launched in 2020. From the first bite I took, I was totally hooked. It is made using simple ingredients like milk, cream and salt. The brand claims that there are no artificial fillers; guar gum and xanthan gum are not present here. The result is a very thick texture. The tangy flavor is clearly visible. You get the feeling that its richness is truly second to none.
Unfortunately it was initially only sold in buckets. Barrels are great for spreading, but probably not ideal for cooking. Luckily, bricks were finally available in 2024. This new brick seems to be even more intense and I feel it has a more subtle flavor than the barrel.
Tillamook Chocolate Brick Thickness allows you to enjoy pure creamy bliss. Simply ideal. It feels great when spread evenly. Makes breakfast special. Unlike fudge brands, Tillamook stays firm. The texture is smooth and dense, which is key. It contrasts with the chewiness of the bagel, which doesn’t melt quickly. The richness of the flavor is delivered bite after bite.
It also has a tart edge that cuts through the richness nicely, and I think it’s the perfect addition to a bread base. You taste pure, simple flavors. There are no artificial fillers and you can easily appreciate the quality ingredients. That’s what makes the difference. Start your day with this cheese sauce and feel great.
Listen to this, it may sound unconventional at first. But trust me, it will change your mind about everything. Once the eggs are cooked, add a small piece of Tillamook cream cheese. Then gently fold it in, where the eggs are no longer dry and rubbery. The tangy flavor adds subtle complexity. Simple techniques deliver luxurious results.
There’s another clever way to use it. Just when you think mashed potatoes are delicious enough, try adding a generous amount of Tillamook cheese to the hot potatoes. You’ll find that the rich cheese will melt smoothly into the potatoes. You can smell the distinctly rich and creamy flavor .
Wasabi Mashed Potatoes
Equipment
- 1 Large Pot For boiling potatoes
- 1 Potato Masher or Ricer Ricer recommended for smooth texture
- 1 Saucepan For heating milk and melting butter
- 1 Large Mixing Bowl For combining ingredients
- 1 Knife For peeling and cutting potatoes
Ingredients
Main
- 2 pounds large Russet or Yukon Gold potatoes
- 1 1/2 tablespoons kosher salt divided
- 1 1/2 cups 3 sticks unsalted butter
- 1/2 cup whole milk room temperature
- 1 teaspoon wasabi powder
- 2 teaspoons wasabi paste plus ½ teaspoon to garnish
- Freshly cracked black pepper to taste
Instructions
- Peel and cut potatoes into uniform chunks (about 1.5-2 inches) to ensure even cooking.
- Place potato chunks in the large pot, cover with cold water by an inch, and add 1 tablespoon of kosher salt.
- Bring to a boil, then reduce heat and simmer until potatoes are very tender when pierced with a fork, about 15-20 minutes.
- Drain the potatoes thoroughly in a colander, allowing steam to escape for a few minutes.
- While potatoes are hot, transfer them to a large mixing bowl or pass through a ricer into the bowl.
- In the saucepan, melt the butter over medium heat. Add milk and gently warm (do not boil).
- Whisk wasabi powder and 2 teaspoons of wasabi paste into the warm milk and butter mixture until smooth.
- Pour the wasabi-butter mixture over the mashed potatoes.
- Gently fold or mash the mixture into the potatoes until just combined and creamy, being careful not to overwork.
- Season with the remaining 1/2 tablespoon of kosher salt and freshly cracked black pepper to taste. Serve hot, garnished with remaining wasabi paste if desired.
Notes
If you need a quick and flavorful dinner, you can also toss warm pasta with a few cheese cubes for a great result. Adding a little pasta water helps even more; the heat from the pasta melts the cheese quickly. It quickly melts into a thick, glossy sauce that coats each noodle perfectly. The richness ensures it is velvety smooth. It’s a world of difference compared to jarred sauce.
You can also make the sauce with any of your favorite ingredients. A sprinkle of Parmesan cheese on top and some black pepper would be nice. Even sautéed garlic adds flavor. But on its own, the richness of the flavor will shine through. Simple methods produce the most flavorful results, and starting with quality ingredients goes a long way.
Creamy Baked Mac and Cheese is also a classic. Using a brick of Tillamook cheese in this recipe is also ideal. It’s not just cheese, either. It is a deep, rich, creamy flavor. Adding cheese to the sauce adds depth, a part often overlooked in traditional methods. The cheddar cheese is pungent in its richness and avoids the dish feeling too heavy at all. Produces a balanced, satisfying mac and cheese, really.
You can use breadcrumbs for baking, which will work well. It’s also good enjoyed right out of the pan. This cheese melts perfectly and showcases the superior texture of the bricks nicely.
Creamy Baked Macaroni and Cheese
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Saucepan For making the cheese sauce
- 1 Colander For straining pasta
- 1 Baking Dish 13x9 inch specified
- 1 Small Bowl For bread crumb topping
Ingredients
Main
- Kosher salt
- 1 pound elbow macaroni
- 2 1/2 cups half and half
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 pound cream cheese room temperature
- 8 ounces sharp Cheddar shredded (about 3 cups)
- 3 ounces gruyere cheese shredded (about 1 cup)
- 1 cup panko bread crumbs
- 4 tablespoons unsalted butter melted
Instructions
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
Notes
Summer is here and the first thing that comes to mind for a fresh treat is often classic carrot cake. What would carrot cake be without its perfect partner? That’s right, the luscious buttercream frosting on top. Frosting made with Tillamook bricks is like no other.
The extra creamy flavor makes the frosting smooth. It is easy to whip and has the perfect consistency. Holds its shape well for framing. The flavor is the best part of this cheese. Its richness complements the sweetness. It also balances the spices in the batter.
The frosting has a bright tart flavor and great texture. Always a good balance to a moist spice cake. Rich but not too sweet. Makes the flavor of the cake more pronounced. It also adds the essential buttery flavor. Spring dessert staples just got a whole lot more flavorful.
Classic carrot cake
Equipment
- 2 Mixing Bowls
- 1 Electric Mixer Stand or hand mixer
- 2 Round Baking Tins
- 1 Box Grater
- 1 Kitchen Scales
Ingredients
Main
- vegetable oil for the tins
- 200 g butter softened
- 200 g light muscovado sugar
- 4 eggs
- 150 g self-raising flour
- 50 g rye or spelt flour optional – use a total of 200g self-raising flour if you prefer
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ¼ tsp mixed spice
- 250 g about 3 medium carrots, trimmed and coarsely grated
- 75 g raisins or sultanas
- 75 g light muscovado sugar
- 100 g pecans
- 150 g butter softened
- 150 g icing sugar
- 340 g full-fat soft cheese
- ½ lemon zested
Instructions
- Preheat oven and prepare baking tins by greasing and lining.
- In a large bowl, cream the softened butter and muscovado sugar until light and fluffy.
- Gradually beat in the eggs, one at a time.
- In a separate bowl, whisk together the flours, bicarbonate of soda, ground cinnamon, and mixed spice.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently fold in the grated carrots, raisins, and pecans.
- Divide the batter evenly between the prepared tins.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean.
- Let the cakes cool in the tins for a few minutes before turning out onto a wire rack to cool completely.
- Prepare the frosting by beating together softened butter, icing sugar, soft cheese, and lemon zest until smooth. Spread over the cooled cakes.
Notes
After introducing some of the mains and desserts, let’s move on to the appetizers that will get the crowds feasting? Or just a tasty snack for yourself?Artichoke Lemon Dip is a great choice. Its base cream is cream cheese, and its thick texture provides the perfect texture to ensure the dip isn’t too thin. The scoopable consistency is satisfying, you know. It can be used to dip with crackers, bread or vegetables.
The earthy flavor of the artichokes also pairs well and can complement other toppings. It doesn’t overpower the other ingredients at all.
Related posts:
This Cream Cheese Is So Good, I’m Never Going Back to My Old Brand
25 Perfect Pound Cakes We Can’t Get Enough Of
How to Make 2-Ingredient Rolled Ice Cream at Home
