Bill Heiser, 2010 April Fan of the Month

I come from a long line of cheese addicts. I know, I know, you hear that a lot, however, my family goes through a minimum of one brick of cheese a week. When we found Tillamook cheese, we were amazed by the flavor. And Tillamook goes on to and into almost everything we make. Just a short list of the many places you will find Tillamook cheese in our house: on spaghetti, on hashbrowns, in stews and chilis, sliced with a plate of pickles, nachos, nachos, nachos, on top of french fries, tater tots, and frozen burritos, served with venison sausage, served alone with a pint of ale. Oh, and on nachos.