TILLAMOOK FALL 2025

Frico (Crispy Cheese Wafers)

Frico are thin, crisp wafers made entirely from cheese - simple, salty, and deeply satisfying. You can make them two ways: cracker-style, which are firm, dense, and sturdy enough for dipping, or lacy-style, which cook a little longer so the fat renders out and creates a delicate, hole-filled pattern that shatters when you bite into it. Both versions start the same, with nothing more than mounds of shredded Tillamook cheddar melted in a skillet or on a baking sheet. Once you get the hang of it, you can choose your favorite texture or mix it up and make both. It works best with sharp or extra sharp cheddar since the lower moisture helps them crisp.

Frico in the Oven

  1. Heat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat.

  2. Place 2–3 tablespoon mounds of finely grated Tillamook cheddar on the sheet, spacing them well apart.

  3. Flatten lightly with your fingers or the back of a spoon to make thin, even circles.

  4. Bake until bubbling and deep golden brown around the edges, about 5–7 minutes.

  5. Let cool on the pan for 1–2 minutes, then transfer to a rack or paper towels to finish crisping.

Skillet frico are a touch chewier in the center, while oven ones come out consistently crisp. Both keep for 2–3 days in an airtight container at room temperature.

Frico in a Skillet

  1. Grate the cheddar on the small holes of a box grater (finer grating melts and spreads more evenly).

  2. Heat a nonstick or well-seasoned skillet over medium heat.

  3. Sprinkle about 2–3 tablespoons of grated cheese into a thin, even circle, leaving some space around the edges.

  4. Let the cheese melt and bubble undisturbed. It will first look oily, then the bubbling will slow and the edges will turn deep golden brown (about 3–5 minutes, depending on thickness).

  5. Remove the skillet from the heat and let the frico sit for about 30 seconds to firm up.

  6. Slide a thin spatula under the round and transfer to a paper towel–lined plate to finish crisping. They’ll be crisp enough to eat within a couple of minutes.

  7. Let frico cool completely, then store in an airtight container. It will stay crisp at room temperature for up to 1 day. For longer storage, keep in the refrigerator for 3–4 days, layering with parchment paper; reheat in a skillet or oven to crisp before serving. Frico can also be frozen in a single layer, then reheated until crisp.

Quick 3-Ingredient Yogurt Dressing

This yogurt dressing is a simple template—just combine plain yogurt, olive oil, and lemon juice (or vinegar) for a creamy, tangy base. From there, it’s easy to customize: add fresh herbs, a pinch of cayenne pepper, or a touch of honey to suit your taste. This approach shows how a single base can become many different dressings, letting you adjust flavor on the fly without extra fuss.

Makes about ½ cup

½ cup Tillamook Plain & Simple Greek Yogurt or sour cream
1 garlic clove, minced
1 tablespoon olive oil
1 tablespoon lemon juice (or apple cider vinegar)
1 tablespoon cold water
Salt and pepper, to taste

  1. Whisk yogurt, garlic, olive oil, lemon juice, and water together until smooth.

  2. Season with salt and pepper. Taste and adjust if needed.

  3. Serve immediately over greens, roasted veggies, or as a dip.

  4. Any leftovers can be stored in an airtight container in the refrigerator for 3–4 days; stir before using, and if it thickens, whisk in a splash of water, lemon juice, or olive oil to loosen.