How is it that Oregon, while producing less cheese than other states and with a relatively young cheesemaking culture, continues to craft such nationally and internationally recognized cheeses? It’s not just the weather, ideally suited to growing lush grass, or that many of the early settlers came from European countries with strong dairying histories. It took the right combination of environment, expertise and well, love.
Some cheesemakers, like the Ochoa family, brought their creamy expertise from Mexico to open Don Froylan Creamery in Salem. Though their string cheese is a two-time award winner, their queso panela is no slouch either, also taking home a first place spot in last year’s American Cheese Society competition. Their melty Oaxaca cheese, however, is the inspiration for this week’s recipe (it took a second place award in the 2024 ACS competition).
The new episode of “Superabundant” peeks behind the scenes at some of Oregon’s best-known makers and best-kept secrets alike. Best of all, it goes great with chips and ooey-gooey queso fundido. Serves 4-6…