Tillamook Cheddar is an American cheese, made from a quality blend of cow’s milk. This milk mixture has the right amount of protein and butterfat. At the creamery, the milk is given heat shock treatment to ensure the protection of the beneficial enzymes in the milk, while also killing harmful bacteria. Vegetable rennet is added to coagulate the milk. Annato is added to give the cheese a consistent colour. The whey is separated from the curds, which are placed on a wide mat. The curds are salted, stirred and pressed before being transformed into blocks of cheese. The cheddar blocks are then placed in an airtight, moisture-proof bags and are left to age. Each batch is tested by analysts to ensure the quality of the cheese. The cheddar cheese blocks vary in taste, texture and smell depending on how long it has been aged. It can be aged from anywhere from 60 days to more than two years. The flavour can range from mild to sharp, depending on the ageing. A sharp Tillamook cheddar cheese can be paired with; Cabernet Sauvignon, Syrah/Shiraz or Sauvignon Blanc; and mild or medium cheddar can be best paired with Pinot Noir, Sparkling Wine or champagne.