Tillamook Cheese Visitor Center entered the industry of Natural Cheese in 1909 and has grown to employ 1 to 4 people, generating an annual revenue of $5.000.000 to $9.999.999. The NAICS classifies this business under the code 7121900, which describes it as a Natural Cheese. For further clarification, the SIC classifies this business under the code 2022 and described it as a Natural Cheese. The business provides service to the BOTH market.
To acquire more information, please contact Susan Palmer, Director by calling (503) 815-1300 during business hours. You can also write to the business’ Branch at 4175 Highway 101 North, Tillamook, Oregon OR 97141. You can also visit the company’s website at tillamook.com. View this business’ social media profiles on Twitter or on Facebbok .
Company: | Tillamook Cheese Visitor Center |
Representative: | Susan Palmer, Director |
Place of Business: | 4175 Highway 101 North, Tillamook, OR 97141 |
Contact Number: | (503) 815-1300 |
Website: | tillamook.com |
Type of Service: | Natural Cheese |
SIC Number: | 2022 |
NAICS Number: | 7121900 |
Locality: | Branch |
Market Type: | B2B & B2C |
Began: | 1909 |
Income/Year: | $5.000.000 to $9.999.999 |
Laborers: | 1 to 4 |
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Tillamook Cheese Visitor Center is a company operating from Tillamook, Oregon providing professional Natural Cheese and relevant BOTH variables. It was founded in 1909 and registered with the SIC code 2022 as Natural Cheese, and with the NAICS code 7121900 as Natural Cheese.
With a current employee count of 1 to 4, Tillamook Cheese Visitor Center has gone to report making $5.000.000 to $9.999.999 per annum on its journey towards growth. This company invites you to contact its representative Susan Palmer, Director at (503) 815-1300 for related queries, or to locate its Branch using the coordinates 45.48493,-123.8453.
The Branch can also be found at the street address 4175 Highway 101 North in Tillamook, Oregon 97141 and can be engaged online through the company website at tillamook.com, the company Twitter , and Facebook page .