At ten in the morning the cheesemakers at Ochoa's Queseria in Albany have already been working for hours; pasteurizing milk, forming curds and hand-pulling queso Oaxaca, fifty pounds at a time, into ribbons that stretch around the room.
In a metaphorical sense, those ribbons of cheese will soon stretch north, towards Salem.
Ochoa's Queseria, celebrated producer of Mexican-style cheeses under the Don Froylan label, will soon break ground on a new cheese-making facility on Portland Road NE, that will have space for a retail cheese shop and a small cafe offering quesadillas, grilled cheese sandwiches and ice cream.
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