Don Froylan Dairy in Salem has been a family business since opening in 2003. The dairy is named after Francisco Ochoa’s late father, Froylan Ochoa, who dreamed of opening a commercial Mexican cheese factory. Francisco and his family helped make his father’s dream a reality by opening the dairy and crafting authentic artisanal Mexican cheeses.
Don Froylan Creamery has come a long way from its humble beginnings in the kitchen of founders Froylan and Zoila Ochoa.
The couple moved with their family from Mexico to Albany, Oregon, in the late 1990s. At the time, they couldn’t find authentic Mexican cheese in Oregon stores, so they decided to make their own. Froylan sold the cheese door-to-door, and word of his products spread among his friends and customers.
After Froylan Ochoa’s sudden death in 2000, before he could fulfill his dream, his son Francisco took over the business, and together the family opened Don Froylan Creamery, named in his father’s honor. They have been in Salem since 2020.
Francisco and his wife Lisa now run the creamery, along with several of his siblings who are integral to the business. They produce several types of authentic Mexican cheese, including Queso Fresco, Queso Panela, hand-stretched Queso Oaxaca, and Queso Botanero, using a small-batch process, no preservatives, and all-natural ingredients. They are the only makers of Mexican cheese in Oregon.
Grocery stores in Oregon, Washington, and California carry their products, and Oregonians can find Don Froylan cheeses in stores including Fred Meyer, Whole Foods, Market of Choice, and New Seasons. Restaurants also buy their products through restaurant food distributors.
When asked what his day-to-day life was like, Francisco replied, “I have many responsibilities here.” During the pandemic, he was the main salesperson, cheesemaker, researcher and developer of new products, and maintenance manager, all at the same time.
He says that while running a family business can be challenging, he knows he can count on his family to serve customers “just like he would” when he’s on a business trip. He’s quick to acknowledge the merits of his siblings, who perform multiple roles within the company.
With its success, the creamery has been able to hire more employees and now employs 55 people, hiring 15 within the past three months. They make 48,000 pounds of cheese each week and are planning to expand their 8,000-square-foot facility.
Visitors can observe the cheesemaking process at the creamery through a large window. Lisa said she’s heard people, especially school field trip groups, say things like, “Wow! So this is how string cheese is made!”
Not only are visitors taking notice, but the creamery’s products have also been recognized by the American Cheese Society, which named Don Froylan’s Queso Oaxaca the best in the country in 2009 and for several years afterward—an award Francisco says he didn’t imagine at the time would be so important to his business. The creamery’s string cheese was also named the best in 2019 and 2023 by the American Cheese Society.
Francisco said he’s happy they’ve settled in Salem and is very grateful for all the community’s support for the business and its employees.
Francisco and Lisa also thank the Oregon cheesemaking community for supporting them and providing them with knowledge and resources when they need them. Organizations like the Oregon Cheese Guild collaborate to raise awareness of Oregon’s artisanal cheeses and promote cooperation and resource sharing among Oregon cheesemakers.
Lisa Ochoa was recently elected president of the Oregon Cheese Guild for 2024. They sponsor several annual events, including the Oregon Cheese Festival in March at Rogue Creamery in Central Point, and The Wedge, a Portland event held in September. Cheeses from Don Froylan Creamery will be among those featured at these events, along with those from wineries and breweries across the state.
The Ochoas are especially appreciative of the Oregon State University Food Sciences Program, which has been an important resource for the creamery as they develop, manufacture, and market their products.
Lisa says her husband is brimming with ideas and constantly working on developing new products. She describes him as a “humble cheesemaker” who had a “vision for the creamery” and brought it to life with a “positive mindset.”
You can visit the creamery and sample their award-winning cheeses being made at their location at 3310 NE Portland Road in Salem.