With a long tradition in dairy farms, the Oregon Coast makes great cheese.
Though better known for oceanside fish and chips and DIY crabbing and clamming in its many bays, the Oregon Coast is also the home of rolling pasture land and a long history of making cheese. The lush green pastures of the Coast Range foothills are home to herds of Holsteins and Jerseys, and some pretty cute goats, too, whose milk is the basis for delicious cheeses. Add one of these cheesy spots to your next Coast visit, or plan a whole cheese-tasting road trip.
Curd Is the Word on the North Coast
For Oregonians — and increasingly nationwide — the word “Tillamook” is synonymous with cheese, so it feels fitting to kick off a coastal cheese road trip at the dairy company’s flagship Tillamook Creamery, located just north of downtown Tillamook on Highway 101. Founded in 1909 as a farmer-owned cooperative, the cheese company now makes a full line of delicious dairy products like ice cream in addition to myriad award-winning cheeses.
At the creamery, one of the state’s most popular destinations, visitors can take interactive, self-guided or expert-led tours to see parts of the cheesemaking factory. At the gift shop, buy exclusive fresh cheddar cheese curds or the extra-aged line of Maker’s Reserve cheddars — in 2024 look for a fun 12 Days of Tillamook Christmas countdown calendar of specialty cheddars. At the on-site cafe, executive chef Josh Archibald has perfected a massive sourdough grilled-cheese sandwich, a Detroit-style pizza and a three-cheese mac-and-cheese, topped with an herbed pretzel crust.
Just down the road at Blue Heron French Cheese Company, there’s even more cheese that’s sourced from close to home and around the world. In addition to their own line of brie-style cheeses, the cheesemongers offer a selection of imported cheeses from Europe, as well as those from other Oregon creameries. Grab a sandwich or soup from the deli, and be sure to take the kids to several fun exhibits and places to play outdoors.
For a small, family-run creamery, head to tiny Cloverdale, due east about 6 miles from Pacific City, to try the cow’s-milk cheeses from Nestucca Bay Creamery. Cheesemaker Amy Seymour uses milk from her herd of pastured cows to make a variety of cheeses, each with a name inspired by the Oregon Coast and flavors to reflect the terroir, like Sandlake swiss and Hembree havarti. Don’t leave without a New Zealand-style vanilla or chocolate ice cream cone made in-house and swirled with fresh fruit of your choosing. While you wait, browse vintage finds at the charming little shop, and take home farm and ranch goodies available in-season.
Farmstead Goat Cheese on the Central Coast
Along the Siletz River, about 20 miles inland between Newport and Depoe Bay in Logsden, mother-daughter duo Pat and Astraea Morford have crafted farmstead goat cheeses at Rivers Edge Chèvre since 2005. Their photogenic line of cheeses includes a bloomy-rind pyramid with a gooey center called Humbug Mountain and Up in Smoke, an alder-smoked chèvre wrapped in maple leaves harvested from their farmland and misted with whiskey. Though they don’t currently offer on-farm sales or tours, look for the cheeses at counters throughout the state, and pick some up after enjoying dinner at Local Ocean in Newport.
Rock-Solid Cheese on the South Coast
The relatively warm and mild climate of the Southern Oregon Coast promises ideal conditions for dairying, so it’s no surprise that Bandon has a history of making cheese that dates back more than a century. Just south of Bandon, the tiny town of Langlois was one of the first places that produced American-made blue cheese, in fact.
Nowadays, head to Face Rock Creamery in Bandon to experience a South Coast take on contemporary artisan cheesemaking. Named after Bandon’s famed scenic viewpoint, the creamery specializes in producing classic and flavored cheddars, cheese curds, delicate fromage blanc and Monterey Jack using the milk from Coquille River valley cows. The Bandon creamery features views of the cheesemaking floor, where you can actually watch the cheddaring process and taste plenty of samples. A second location in Coos Bay also provides samples and a full menu of panini, three kinds of mac-and-cheese, poutine, and a take on the Philly cheesesteak with your choice of Monterey Jack, aged cheddar or three-pepper Jack.
Want to know more? Head to the Oregon Cheese Guild website for events, varieties and awards won by Oregon cheesemakers.
– By Emily Teel
Top photo: Tillamook Creamery courtesy of Visit Tillamook Coast
in Food & Drink