I admit, I absolutely love cheese. And I'll throw down some decent change for really good cheese (especially goat cheese or Parmigiano-Reggiano) every so often, making it last as long as possible. But when I want a readily available, affordable, and tasty cheese, I often turn to Tillamook. I like that their naturally aged cheese is not pasteurized and contains no rBGH (those nasty growth hormones used in conventional milk/cheese production), and that I can get it pretty much anywhere. Sometimes nothing else will do than a (moderate) amount of yummy, simple cheddar on a cracker, lending zip to apple pie, or as a treat in an appetizer such as Cheese and Spinach Tartlets. Now I hear that the venerable cheesemaker is turning 100 -- yup, Tillamook has been producing cheese since 1909. Check out their events page for celebratory occasions around the country.
