TILLAMOOK FALL 2025

Frico (Crispy Cheese Wafers)

Frico are thin, crisp wafers made entirely from cheese - simple, salty, and deeply satisfying. They are made with nothing more than cheese - in this case mounds of grated Tillamook Maker’s Reserve Extra Sharp Cheddar Cheese melted in a skillet or on a baking sheet. Making frico works best with sharp or extra sharp cheddar since the lower moisture helps them crisp, and they’re traditionally made in Italy with Parmesan cheese.

Frico made in the oven come out more consistently crisp than those made in a skillet and you can make many at a time in the oven, so this is my favored method. Both keep for 2–3 days in an airtight container at room temperature.

Frico in the Oven

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

  2. Grate the cheese on the small holes of a box grater or a microplane (finer grating melts and spreads more evenly).

  3. Place evenly spaced tablespoons of the cheese on the baking sheet, spacing them well apart.

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

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

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

Frico in a Skillet

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

  2. Heat a nonstick (truly very non-stick or it won’t work!) skillet over medium heat.

  3. Place 1 tablespoon of 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 Yogurt (or Sour Cream) Dressing

This yogurt dressing is a simple template 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 3/4 cup

½ cup Tillamook Plain & Simple Greek Yogurt or Sour Cream
1 small garlic clove, minced
3 tablespoons lemon juice
1 tablespoon cold water
1 tablespoon olive oil
Salt and pepper, to taste

  1. Whisk yogurt or sour cream, garlic, lemon juice, water, and olive oil 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.