Tillamook County Creamery Association
Cheese, ice cream, Dry Sweet whey power (DSW), yogurt, butter, Whey Protein Concentrate (WPC80), Lactose
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Monterey Jack Cheese is made from pasteurized milk, from cows not treated with the artificial growth hormone rBST. Cultures and enzymes are added. The curds that are produced undergo a stirred curd process, are salted, and are then pressed into 42-pound blocks. The cheese is graded, cut, and packaged. This process meets legal requirements as set forth in 21 CFR 133.153.
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Organic Cheddar Cheese is made from pasteurized organic milk to which cultures and enzymes has been added. The curds produced undergo a cheddaring and milling process, are salted and are then pressed into 42-pound blocks. Organic Cheddar Cheese is Tablet K Kosher and Halal certified. This process meets legal requirements as set forth in 21 CFR 133.113(a)(1).
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Organic Colby Jack is a blend of Organic Monterey Jack and Organic Colby cheese that are made from pasteurized Organic milk to which cultures, enzymes, and annatto color have been added. Organic Monterey Jack and Organic Colby curds are made independently using a stirred curd process and are combined before they are salted and pressed into 42 -pound blocks. Organic Colby Jack is Tablet K Kosher and Halal certified. Conforms to legal standards established in 21 CFR 133.118 & 21 CFR 133.153.
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Organic Cheddar Cheese is made from pasteurized organic milk to which cultures and enzymes has been added. The curds produced undergo a cheddaring and milling process, are salted and are then pressed into 42-pound blocks. Organic Cheddar Cheese is Tablet K Kosher and Halal certified. This process meets legal requirements as set forth in 21 CFR 133.113(a)(1).
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Organic Cheddar Cheese is made from pasteurized organic milk to which cultures and enzymes has been added. The curds produced undergo a cheddaring and milling process, are salted and are then pressed into 42-pound blocks. Organic Cheddar Cheese is Tablet K Kosher and Halal certified. This process meets legal requirements as set forth in 21 CFR 133.113(a)(1).
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Organic Monterey Jack is made from pasteurized organic milk to which cultures and enzymes have been added. The curds that are produced undergo a stirred curd process, are salted and are then pressed into 42-pound blocks. Organic Monterey Jack Cheese is Tablet K Kosher and Halal certified. This process meets legal requirements as set forth in 21 CFR 133.153.
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Organic Pepper Jack is Organic Monterey cheese made from pasteurized organic milk to which cultures, enzymes, and jalapeno peppers have been added. The curds that are produced undergo a stirred curd process, are salted and are then pressed into 42-pound blocks. Organic Pepper Jack is Tablet K Kosher and Halal certified. This process meets legal requirements as set forth in 21 CFR 133.153.
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Medium Cheddar Cheese is made from pasteurized milk or “heat shocked” milk, from cows not treated with the artificial growth hormone rBST. Cultures, enzymes, and annatto (color) are added. The curds produced undergo a cheddaring and milling process, are salted, and pressed into 42-pound blocks. Cheese that is made from heat shocked milk requires aging for a minimum of 60 days at a temperature of not less than 35° F. Medium cheddar cheese is graded at 70 days then the cheese is cut and packaged. This process meets legal requirements as set forth in 21 CFR 133.113.
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Cape Meares Cheddar Cheese is made from pasteurized milk or “heat shocked” milk, from cows not treated with the artificial growth hormone rBST. Cultures, enzymes, and annatto (color) are added. The curds produced undergo a cheddaring and milling process, are salted, and pressed into 42-pound blocks. Cheese that is made from heat shocked milk requires aging for a minimum of 60 days at a temperature of not less than 35° F. Cape Meares Cheddar Cheese is graded at 100 days and then aged a minimum of 365 days. The cheese is then cut and packaged. This process meets legal requirements as set forth in 21 CFR 133.113.
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Garlic Chili Pepper Cheddar Cheese is made from pasteurized milk, from cows not treated with the artificial growth hormone rBST. Cultures, enzymes, and annatto (color) are added. The curds produced are put through a stirred curd process, salted, mixed with chopped red pepper and garlic, and then pressed into 42-pound blocks. The cheese is graded, cut, and packaged. This process meets legal requirements as set forth in 21 CFR 133.153.
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Morning Star extra sharp cheddar cheese is made from pasteurized milk or “heat shocked” milk, from cows not treated with the artificial growth hormone rBST. Cultures, enzymes, and annatto (color) are added. The curds produced undergo a cheddaring and milling process, are salted, and pressed into 42-pound blocks. Cheese that is made from heat shocked milk requires aging for a minimum of 60 days at a temperature of not less than 35° F. Morning Star extra sharp cheddar cheese is graded at 60 days then aged a minimum of 1080 days. After aging the cheese is cut and packaged. This process meets legal requirements as set forth in 21 CFR 133.113.
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Trask Mountain extra sharp white smoked cheddar cheese is made from pasteurized milk or “heat shocked” milk, from cows not treated with the artificial growth hormone rBST. Cultures and enzymes are added. The curds produced undergo a cheddaring and milling process, are salted, and pressed into 42-pound blocks. Cheese that is made from heat shocked milk requires aging for a minimum of 60 days at a temperature of not less than 35° F. Trask Mountain extra sharp white smoked cheddar cheese is graded at 60 days then aged a minimum of 450 days. After aging the cheese is cut, smoked with natural hardwood smoke, and packaged. This process meets legal requirements as set forth in 21 CFR 133.113.
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Colby-Jack Cheese is a blend of Monterey Jack and Colby cheese. Monterey Jack Cheese is made from pasteurized milk, from cows not treated with the artificial growth hormone rBST. Cultures and enzymes are added. Colby Cheese is made from pasteurized milk, from cows not treated with the artificial growth hormone rBST. Cultures, enzymes, and annatto (color) are added. Monterey Jack and Colby curds are made independently using a stirred curd process and are combined before they are salted and pressed into 42 -pound blocks. The cheese is graded, cut, and packaged. This process meets legal requirements as set forth in 21 CFR 133.118 & 21 CFR 133.153.
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Makers Reserve 2016 Extra Sharp White Cheddar Cheese was made in the year 2016 from “heat shocked” milk, from cows not treated with the artificial growth hormone rBST. Cultures and enzymes were added. The curds produced underwent a cheddaring and milling process, were salted, and pressed into 42-pound blocks. 2016 Extra Sharp White Cheddar Cheese that is made from heat shocked milk requires aging for a minimum of 60 days at a temperature of not less than 35° F. After aging the cheese was graded, cut, and packaged. This process meets legal requirements as set forth in 21 CFR 133.113.
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Pepper jack cheese is Monterey jack cheese made from pasteurized milk, from cows not treated with the artificial growth hormone rBST. Cultures, enzymes and jalapeno peppers are added. The curds that are produced undergo a stirred curd process, are salted, and are then pressed into 42-pound blocks. The cheese is graded, cut, and packaged. This process meets legal requirements as set forth in 21 CFR 133.153.
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Extra Sharp Cheddar Cheese is made from pasteurized milk or “heat shocked” milk, from cows not treated with the artificial growth hormone rBST. Cultures, enzymes, and annatto (color) are added. The curds produced undergo a cheddaring and milling process, are salted, and pressed into 42-pound blocks. Cheese that is made from heat shocked milk requires aging for a minimum of 60 days at a temperature of not less than 35° F. Extra Sharp cheddar cheese is graded at 60 days then aged a minimum of 450 days. After aging the cheese is cut and packaged. This process meets legal requirements as set forth in 21 CFR 133.113.
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Extra Sharp White Cheddar Cheese is made from pasteurized milk or “heat shocked” milk, from cows not treated with the artificial growth hormone rBST. Cultures and enzymes are added. The curds produced undergo a cheddaring and milling process, are salted, and pressed into 42-pound blocks. Cheese that is made from heat shocked milk requires aging for a minimum of 60 days at a temperature of not less than 35° F. Extra sharp white cheddar cheese is graded at 60 days then aged a minimum of 720 days. After aging the cheese is cut and packaged. This process meets legal requirements as set forth in 21 CFR 133.113.
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Colby is made from pasteurized milk to which cultures, chymosin and annatto color has been added. The curds produced undergo a stirred curd process, are salted and are then pressed into 42-pound blocks. Colby is Tablet K Kosher and Halal certified. The cheese is consumed fresh, usually within 6 months, and does not lend itself to aging. Conforms to legal standards established in 21 CFR 133.118.
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Colby Jack is a blend of Monterey Jack and Colby cheese that are made from pasteurized milk to which cultures, chymosin, and annatto color have been added. Monterey Jack and Colby curds are made independently using a stirred curd process and are combined before they are salted and pressed into 42 -pound blocks. Colby Jack is Tablet K Kosher and Halal certified. Conforms to legal standards established in 21 CFR 133.118 & 21 CFR 133.153.
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Lactose is crystalline lactose manufactured from fresh cheese whey permeate using
crystallization and drying process. Lactose has flavor binding properties and low ash levels. Lactose can be used for milk powder standardization, food ingredients, confectionery, and beverages. This process
meets legal requirements as set forth in 21 CFR §168.122. Lactose is rBST free, Kosher and Halal certified.
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Lactose is crystalline lactose manufactured from fresh cheese whey permeate using
crystallization and drying process. Lactose has flavor binding properties and low ash levels. Lactose can be used for milk powder standardization, food ingredients, confectionery, and beverages. This process
meets legal requirements as set forth in 21 CFR §168.122. Lactose is rBST free, Kosher and Halal certified.
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Colored Cheddar Cheese is made from pasteurized milk to which cultures, chymosin and annatto color has been added. The curds produced undergo a cheddaring and milling process, are salted and are then pressed into 42-pound blocks. Colored Cheddar Cheese is Tablet K Kosher and Halal certified. This process meets legal requirements as set forth in 21 CFR 133.113(a)(1).
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Monterey Jack is made from pasteurized milk to which cultures and chymosin have been added. The curds that are produced undergo a stirred curd process, are salted and are then pressed into 42-pound blocks. Monterey Jack Cheese is Tablet K Kosher and Halal certified. This process meets legal requirements as set forth in 21 CFR 133.153.
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Organic lactose is crystalline lactose manufactured from fresh organic cheese whey permeate using
crystallization and drying process. Organic lactose has flavor binding properties and low ash levels. Organic
lactose can be used for milk powder standardization, food ingredients, confectionery, and beverages. This process
meets legal requirements as set forth in 21 CFR §168.122. Organic lactose is rBST free, Kosher and Halal
certified.
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Organic lactose is crystalline lactose manufactured from fresh organic cheese whey permeate using
crystallization and drying process. Organic lactose has flavor binding properties and low ash levels. Organic
lactose can be used for milk powder standardization, food ingredients, confectionery, and beverages. This process
meets legal requirements as set forth in 21 CFR §168.122. Organic lactose is rBST free, Kosher and Halal
certified.
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Organic Whey Protein Concentrate - Agglomerated is a spray dried product manufactured using ultrafiltered organic sweet whey from organic white cheese manufacture. Organic Whey Protein Concentrate - Agglomerated is Kosher and Halal certified, and complies with 21 CRF §184.1979.
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Pepper Jack is Monterey cheese made from pasteurized milk to which cultures, chymosin, and jalapeno peppers have been added. The curds that are produced undergo a stirred curd process, are salted and are then pressed into 42-pound blocks. Pepper Jack is Tablet K Kosher and Halal certified. This process meets legal requirements as set forth in 21 CFR 133.153.
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2 lb Baby Loaf Colby Jack
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White Cheddar Cheese is made from pasteurized milk to which cultures and chymosin have been added. The curds produced undergo a cheddaring and milling process, are salted and are then pressed into 42-pound blocks. White Cheddar Cheese is Tablet K Kosher and Halal certified. This process meets legal requirements as set forth in 21 CFR 133.113(a)(1).
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Cheddar Cheese is made from pasteurized milk to which cultures and chymosin have been added. The curds produced undergo a cheddaring and milling process, are salted and are then pressed into 42-pound blocks. Cheddar Cheese is Tablet K Kosher and Halal certified. This process meets legal requirements as set forth in 21 CFR 133.113(a)(1).
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White Cheddar is made from pasteurized milk, to which cultures and Mucor miehei have been added. The curds produced undergo a cheddaring and milling process, are salted and are then pressed into 42-pound blocks. White Cheddar is Tablet K Kosher and Halal certified. This process meets legal requirements as set forth in 21 CFR 133.113(a)(1).
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Whey Protein Concentrate - Agglomerated is a spray dried product manufactured using ultrafiltered sweet whey from cheese manufacture. Whey Protein Concentrate - Agglomerated is Kosher and Halal certified,
and complies with 21 CRF §184.1979.
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Whey Protein Concentrate - Agglomerated is a spray dried product manufactured using ultrafiltered sweet whey from white cheese manufacture. Whey Protein Concentrate - Agglomerated is Kosher and Halal certified,
and complies with 21 CRF §184.1979.
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Instantized Whey Protein Concentrate is an instantized, spray dried product manufactured using
ultrafiltered sweet whey from cheese manufacture. Instantized Whey Protein Concentrate is Kosher and Halal
certified, and complies with 21 CRF §184.1979c.
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Whey Protein Concentrate - Agglomerated is a spray dried product manufactured using ultrafiltered sweet whey from white cheese manufacture. Whey Protein Concentrate - Agglomerated is Kosher and Halal certified, and complies with 21 CRF §184.1979.
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Locations
| Location name | Address |
|---|---|
| Columbia River Processing | 79588 Rippee Rd Boardman, OR 97818 USA |
| Columbia River Technologies LLC | 79588 Rippee Rd Boardman, OR 97818 USA |
| Tillamook County Creamery Association | 4185 HWY 101 N Tillamook, OR 97141 USA |
| Tillamook Creamery-High Desert Milk | 1033 Idaho St Burley, ID 83318 USA |
Documents
| Type | Location |
|---|---|
| Supplier Questionnaire | Columbia River Processing |
| Allergen Control Policy | Columbia River Processing |
| Allergen Control Policy | Tillamook County Creamery Association |
| Allergen Control Policy | Columbia River Technologies LLC |
| Alpine Foods - Certificate Of Insurance (COI) | Columbia River Processing |
| Ben E. Keith Vendor Verification Questionnaire | Tillamook County Creamery Association |
| Food Defense Plan Statement | Tillamook County Creamery Association |
| Bioterrorism Letter | Tillamook County Creamery Association |
| California Prop. 65 | Tillamook County Creamery Association |
| CA Transparency Act | Tillamook County Creamery Association |
| CA Transparency Act | Columbia River Processing |
| Corporate Supplier Questionnaire | Columbia River Technologies LLC |
| Pest Control Program | Columbia River Processing |
| Food Defense Plan Statement | Columbia River Processing |
| Bioterrorism Letter | Columbia River Processing |
| Environmental Pathogen Monitoring Plan | Columbia River Processing |
| Environmental Monitoring for Pathogen Control | Columbia River Processing |
| Environmental Policy | Columbia River Processing |
| HACCP Plan (Facility) | Columbia River Processing |
| Food Safety Plan | Columbia River Processing |
| HARPC Food Safety Plan (Facility) | Columbia River Processing |
| Food Safety Plan (HACCP/HARPC - Product Specific) | Columbia River Processing |
| Contact Information | Columbia River Processing |
| Recall/Emergency/Contact List | Columbia River Processing |
| 3rd Party Audit Certificate | Columbia River Processing |
| GFSI Certificate | Columbia River Processing |
| 3rd Party Audit Report | Columbia River Processing |
| GFSI Audit Report | Columbia River Processing |
| Bioterrorism Letter | Columbia River Technologies LLC |
| BSE - TSE | Columbia River Technologies LLC |
| FDA Registration | Columbia River Technologies LLC |
| HACCP Plan (Facility) | Columbia River Technologies LLC |
| Letter of Guarantee | Columbia River Technologies LLC |
| Recall/Emergency Contact List | Columbia River Technologies LLC |
| GFSI Certificate | Columbia River Technologies LLC |
| 3rd Party Audit Report | Columbia River Technologies LLC |
| W-9 | Columbia River Technologies LLC |
| Recall/Emergency/Contact List | Tillamook County Creamery Association |
| Facility Supplier Questionnaire | Columbia River Technologies LLC |
| Control of Foreign Objects Program | Tillamook County Creamery Association |
| 3rd Party Audit Certificate | Tillamook Creamery-High Desert Milk |
| Insurance | Columbia River Processing |
| Alpine Foods - NDA | Tillamook County Creamery Association |
| NDA | Tillamook County Creamery Association |
| 3rd Party Audit Certificate | Columbia River Technologies LLC |
| 3rd Party Audit Certificate | Tillamook County Creamery Association |
| 3rd Party Audit Corrective Action Plan | Tillamook County Creamery Association |
| 3rd Party Audit Corrective Action Plan | Columbia River Processing |
| 3rd Party Audit Report | Tillamook County Creamery Association |
| Alpine Foods - Certificate Of Insurance (COI) | Tillamook Creamery-High Desert Milk |
| Alpine Foods - Certificate Of Insurance (COI) | Tillamook County Creamery Association |
| Alpine Foods - NDA | Columbia River Processing |
| CTPAT | Tillamook County Creamery Association |
| CTPAT | Columbia River Processing |
| EPA Tolerance Revocations: Chlorpyrifos | Columbia River Processing |
| GFSI Corrective Action | Tillamook County Creamery Association |
| GFSI Corrective Action | Columbia River Processing |
| HARPC Food Safety Plan (Facility) | Tillamook County Creamery Association |
| Letter of Guarantee | Tillamook Creamery-High Desert Milk |
| Manufacturer’s Declaration | Tillamook County Creamery Association |
| Recall/Emergency/Contact List | Tillamook Creamery-High Desert Milk |
| Letter of Guarantee | Columbia River Processing |
| Letter of Guarantee | Tillamook County Creamery Association |
| Supplier Expectation Manual | Columbia River Technologies LLC |
| Supplier Contact Verification | Tillamook County Creamery Association |
| Supplier Contact Information Verification Document | Tillamook County Creamery Association |
| Certificate of Insurance | Tillamook County Creamery Association |
| Annual Acknowledgement- Cheese & NonCheese | Columbia River Processing |
| Supplier Compliance Certification (Signed) | Columbia River Technologies LLC |
| Supplier Questionnaire - Addendum | Tillamook County Creamery Association |
| Supplier Questionnaire - Addendum | Columbia River Processing |
| Supplier Questionnaire | Columbia River Processing |
| Supplier Questionnaire | Columbia River Technologies LLC |
| Supplier Questionnaire | Tillamook County Creamery Association |
| Sustainability (Level 1) | Columbia River Technologies LLC |
| Sustainability (Level 1) | Tillamook County Creamery Association |
| Sustainability (Level 1) | Columbia River Processing |
| Sustainability (Level 2) | Columbia River Processing |
| Sustainability (Level 2) | Tillamook County Creamery Association |
| Animal Welfare Statement | Tillamook County Creamery Association |
| Animal Welfare Statement | Columbia River Processing |
| Animal Welfare Policy | Columbia River Processing |
| EPA Tolerance Revocations: Chlorpyrifos | Tillamook County Creamery Association |
| Bioterrorism/FDA Registration | Columbia River Processing |
| USDA / FDA Registration | Tillamook County Creamery Association |
| FDA Registration | Tillamook County Creamery Association |
| FDA Registration | Columbia River Processing |
| Food Fraud / Economically Motivated Adulteration (EMA) | Columbia River Processing |
| Food Fraud / Economically Motivated Adulteration (EMA) | Tillamook County Creamery Association |
| Pest Control Program | Tillamook County Creamery Association |
| Sanitation Program | Tillamook County Creamery Association |
| Environmental Monitoring Program | Tillamook County Creamery Association |
| Business Continuity Plan | Tillamook County Creamery Association |
| Business Continuity Plan | Columbia River Processing |
| Ethical Code of Conduct | Columbia River Processing |
| Ethical Code of Conduct | Tillamook County Creamery Association |
| Environmental Policy | Tillamook County Creamery Association |
| Environmental Monitoring for Pathogen Control | Tillamook County Creamery Association |
| Preventive Control Summary | Tillamook County Creamery Association |
| HACCP Plan (Facility) | Tillamook County Creamery Association |
| Internal Audit Program | Tillamook County Creamery Association |
| GFSI Certificate | Tillamook County Creamery Association |
| GFSI Audit Report | Tillamook County Creamery Association |
| Sanitation SSOP of a Food Contact surface | Tillamook County Creamery Association |
| Supplier Approval Program Statement | Tillamook County Creamery Association |
| Supplier Approval Program Statement | Columbia River Processing |
| Supplier Approval Program Statement | Columbia River Technologies LLC |
| Product Recall Letter/Policies | Tillamook County Creamery Association |
| Recall Plan | Columbia River Processing |
| Recall Plan | Tillamook County Creamery Association |
| Training Program | Tillamook County Creamery Association |
| Loading/Unloading Program | Tillamook County Creamery Association |
| W-9 | Columbia River Processing |
| W-9 | Tillamook County Creamery Association |
| Temperature Management Program | Tillamook County Creamery Association |
| Ethical Code of Conduct | Columbia River Technologies LLC |
| Recall Plan | Columbia River Technologies LLC |
| URM Certificate of Insurance | Tillamook County Creamery Association |
| Insurance | Columbia River Technologies LLC |
| Insurance | Tillamook County Creamery Association |