So, I grew up with Tillamook Cheese.  For our friends in the east, Cabot is the equal, although there may  be some argument about the quality because of Wisconsin cows! Anyway, Tillamook is my standard and to see it being made ….yum.  The day we visited they were packaging the large Costco size cheese blocks.

(For those that are interested) In the photo the lady to the near left took the block of aged cheese and ran it through hot wires in one direction and then hot wires in the other direction to cut it into blocks.  Then the guy just to her left tears the large block apart and sets them on the single block line. Then the blocks are weighed under the plastic covered area and if they weigh below the minimum they are moved to the side there is a guy there that cuts slim slices from a common cube and he slaps it on top of the block that doesn’t weigh enough and then they all go into the packaging area you can’t really see here.  I will always look at the block open from now on to see if I can tell if a slab was added to my block.  I AM NOT WIERD!

The best part is that they have a cheese tasting area and Lynn and I went through it twice, hmmmmmm.  What I learned is that whey, the raw cheese is also very good because they had a sample.  In fact we bought some whey and I was going to take a photo of it but we ate it.  But, we were able to taste the various aged cheese in this line.

After we had a nice walk on the beach.

We went for another hike the next day.  The hike was about 5 miles up and down mountains and twice hitting the ocean.  This movie shows the first time we hit the ocean and shows Lynn hiking to the overlook.

We walked another mile or so to the end of the point.

We had the freshest sea food in this Tillamook area.  We went to an oyster shucking factory that had a restaurant inside and had some really really fresh sea food.  Will go back some day.