Singing praises of Tillamook Cheese
I was very pleased to see that I am not the only one who brings back 10 to 15 pounds of various blocks of Tillamook Cheese (“A basket of food and gadgets,” Dec. 14). The problem, like you mentioned, is that the Cheddars from Vermont, California and Wisconsin are fine–but [they’re] not Tillamook! (They can’t hold up to a Dungeness Crab open-face sandwich on sourdough with grated extra sharp Tillamook.)
Richard J. Jurevic, Chicago
Hard pressed to find good cider
Thank you for including coverage of the Olde World Syder Competition (Dec. 14)! Obviously it is an art. And commercial versions are hard pressed to find an equal balance. Somehow the translation loses what my grandfather used to share with us during the holidays on the farm in northern Indiana. I’m on the way to the Web site for buying info. Thanks again!
Sheila Barkes, Mishawaka, Ind.
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