Where is umpqua ice cream made

Questions, comments, suggestions or angry feedback? Send me an email at lacker oregonian. Tillamook cheese. Some native Oregonians will defend a brick of orange Tillamook cheddar at the top of their lungs until they are gasping for breath.

Mediocre to okay, reasonably-priced cheese made in Oregon. A quesadilla cheese. In fact, it's probably the best grilled cheese or quesadilla cheese.

Nike Air Jordans. Dear Nike: Live in the now. Come up with something new or else change the brand to more accurately reflect current Jordan. The only reason you even know about Tofurky is because some marketing genius came up with an undeniably great portmanteau.

And congrats to that person. Tofu or turkey, I say, and then definitely actually only turkey. But, full disclosure: I don't like tofu at all and find fake meat to be distressingly not meat, so this is percent personal.

Stumptown coffee. When pressed, the coworker said they didn't actually know what hipsters taste like, but they prefer a coffee shop that offers more variety in the roast-length of the beans. Pendleton blankets. Pendleton blankets look cool, I'll give them that. But they have two things going against them. One, did you know wool is scratchy? Because it is. Like super scratchy. If sugar is added too soon, the volume and stiffness of the final product will be decreased.

A small amount of vanilla can be added for extra flavor. To freeze mounds of whipped cream for a dessert topper, whip cream and add sugar and flavoring, if desired — drop from spoon into mounds on waxed paper lined baking sheet. Freeze until mounds are firm. Place in a freezer container, seal, label, and freeze. Store in freezer up to three months.

When ready to use place frozen mounds on servings of desserts. Let stand at room temperature about 20 minutes. Unfortunately, we do not distribute milk or culture products outside of Oregon. Because of time constraints and shipping issues, most fresh dairy products are produced within miles of where they are distributed.

What are your most popular flavors of ice cream? Is your ice cream gluten-free? According to the FDA, wheat, barley and rye contain gluten. We do use inclusions that contain wheat in some of our ice cream formulas. All ingredients containing allergens including gluten are stored in a separate area from the rest of our ingredients, and all allergen containing flavors are made at the end of the day, after which everything is completely cleaned before production begins the next day.

While we earn high marks for our sanitation, clean up and GMP work, there still could be trace amounts of gluten found in our ice creams, because we do use those products in our facility. Flavors like Vanilla, Chocolate and French Vanilla do not directly contain gluten, while the obvious flavors such as Cookies N Cream and Pumpkin Pie a la Mode do contain wheat in the cookie or pie pieces.

Any flavor with a gluten containing inclusion will have it listed in the bold Contains statement on the nutritional panel. It is important that you read the ingredient statements for each flavor. If wheat is listed then it has some form of gluten in the ice cream.

If the label does not list wheat, barley or rye, then it does not contain a gluten product. Please consult your personal physician for advice. Why are some flavors only made in 3 gallon size? We threw two of Oregon's own popular Ice Cream brands together, side by side, in a Tupperware coliseum to fend for themselves against a pair of sweets-starved Ice Cream lovers and their unrestrained stainless steel spoons. The Teams: In the first corner, the heavy-weight, farmer-owned Tillamook County Creamery Association was formed in when 10 independent Cheese plants joined forces with each other.

Celebrating their year anniversary this year, they continue to produce quality cheese and ice cream products. Umpqua Chocolate Peanut Butter Round One: Creaminess The first indicator of each team's creaminess was revealed when we scooped the ice cream about 10 minutes before consumption began and it began to melt.

Tillamook, had a smooth, even glaze compared to the textured surface of the Umpqua. Slipping off the spoon into your mouth, the Tillamook Ice Cream melted consistently with a fluffy, creamy, consistent texture and flavor.

Umpqua put up a valiant fight with a smooth melt, however, it lacked the fluffy texture and had a hint of graininess. In round one, Tillamook ice cream puts the 'cream' in 'creamery'. Round Two: Cookie Dough Flavor Umpqua had a nice rich, full flavor fitting its packaging description, "A touch of golden brown sugar added to our vanilla ice cream Although I personally prefer Tillamook's cookie dough flavor, we'll give round two to Umpqua because they include little tiny chocolate chip squares to complete the cookie dough characteristic.

Round Three: Cookie Dough Bits The cookie dough pieces in the Tillamook ice cream have the consistency of a frozen mini marshmellow and very creamy texture when you bite through them. The flavor of the cookie dough is also very much like homemade cookie dough. Umpqua's cookie dough bits were a bit grainy, as if the sugar grains weren't dissolved into the batter.

For leaving the grainy cookie dough bandwagon for its own, unique smooth orchestra, we give round three to Tillamook. Round Four: Chocolate Flavor Umpqua had a rich chocolate flavored ice cream. However, it was on the more bitter, chalkier side of the chocolate spectrum for ice cream. Tillamook on the other hand had a sweeter chocolate flavor which, for me, gives Tillamook a sweet victory in Round Four.

Round Five: Peanut Butter Tillamook's peanut butter ribboning through the chocolate ice cream tasted like natural peanut butter. I liked the stick-to-the -roof-of-your-mouth texture and saltiness of Tillamook's peanut butter. Umpqua's peanut butter ribbons were sweeter than Tillamook's, but still had a natural texture and flavor.

In addition to the peanut butter ribbons, Umpqua also had large, thick chunks of peanut butter flavored candy, the consistency of a super-thin chocolate bar. Although the flavor of the peanut butter 'chips' was on the waxy-side for my tastes, it helps Umpqua win round five.

The winner: Tillamook Ice Cream After a strong fight, to mirror the Oregon Dairy Industries' ice cream contest, Umpqua takes second in this close battle. Tillamook ice cream had the creamiest texture and the best natural flavors in this taste test. A small processor like Umpqua Dairy has to compete on quality, Goddik said. Umpqua Dairy is a full-line processor, making ice cream and frozen yogurt along with Grade A products including milk, eggnog, butter, cottage cheese and sour cream.

It is owned by the Feldkamp family and run by Doug and Steve Feldkamp. Doug is the president and chief executive officer and his older brother Steve is executive vice president and chief operating officer. They are the third generation to run the company founded by Herb Sullivan and their grandfather Ormond Feldkamp. The dairy received the Production Excellence Award from Quality Chekd, a membership organization representing 27 members and 59 plants. Quality Chekd also honored the dairy with several product quality awards.

Winners are determined by objective measurements like milk quality. The awards also keep the production team focused on a goal and on maintaining quality.

The dairy sells milk in Oregon and southwest Washington. Distributors have taken its ice cream to Wyoming, Montana and Alaska. Like any good processor, and especially a small business, Umpqua Dairy watches its costs carefully. Automating processing and production tasks helps keep costs down.

Automation also takes away human error and contributes to consistency in product manufacturing, Doug Feldkamp said. The plant is operated by a veteran crew of 46 employees; nearly half have 12 years or more tenure. Family farmers in Oregon and southern Washington provide rBST-free milk to the dairy through a cooperative. Umpqua supports the Northwest Sustainable Dairies initiatives of the Northwest Dairy Farmers Association, which sets guidelines for farmers in the areas of milk quality, animal welfare and other issues.

Raw milk arrives four to five times a day in double tankers, a common delivery set-up among dairy processors in the Pacific Northwest, Goddik said. Milk volume is verified by weighing the truck.

Samples go to an on-site lab for standard quality control tests. These test results provide the basis for winning Quality Chekd contests. Part of the reason the crew can process a truck in 75 minutes is that Umpqua uses two pumps with variable frequency drives. It used to use only one.

The VFD makes the motors run more energy efficiently, too. Umpqua has installed frequency drives on all pumps and motors in the facility. The dairy is building a small lab in the receiving area so that milk samples from the trucks can be tested quicker.

Outside, near the receiving area, milk cases are returned to a staging area. They are turned upside down to dislodge anything that might be in the cases, then conveyed indoors to be washed and rinsed at F.