Growing up, Francisco Ochoa remembers selling his father’s homemade cheese door-to-door in Salem, on the same streets behind where his 9,000-square-foot cheese factory now stands. Today, that cheese factory produces the best shredding cheese in the United States, according to the 2024 American Cheese Society competition.

In the late 1990s, after the Ochoa family moved to Eugene, they would drive from their home to Salem, where the Hispanic community was larger, Francisco said, to make more sales.

Francisco’s father, Froylan Ochoa, dreamed of having a commercial cheese factory where he could make traditional Mexican cheeses, a passion he had practiced at home since Francisco was young.

Original in SPANISH: https://www.oregonlive.com/living/2024/09/como-una-queseria-de-oregon-paso-de-ser-un-negocio-desde-casa-a-convertirse-en-el-hogar-del-mejor-queso-para-deshebrar-de-estados-unidos.html

Leave a Reply

Your email address will not be published. Required fields are marked *