From Kitchen to Creamery:

The Ochoa Family’s Legacy of Mexican Cheese

When Froylan and Zoila Ochoa moved their family to Salem, Oregon, in the late 1990s, they found themselves missing a simple yet essential part of their daily life—fresh, authentic Mexican cheese. Unable to find the flavors they loved, they decided to make their own, starting with just 10 gallons of milk a day in their home kitchen. The entire family took part, from the youngest to the oldest, shaping what would soon become a beloved local staple.

As word spread and demand grew, Don Froylan dreamed of opening a commercial creamery to share his cheese more widely. Sadly, before he could see that vision come to life, he passed away unexpectedly in the early 2000s. Determined to honor his dream, the Ochoa family pressed on, working tirelessly to bring his legacy to fruition. In 2003, they opened the 9000 square foot Don Froylan Creamery, naming it in his memory and committing themselves to the same dedication to quality and tradition that had started in their kitchen.

Today, the Ochoa family continues to craft some of the most authentic and celebrated Mexican cheeses in the U.S. Led by Froylan’s son Francisco using time-honored techniques and the finest ingredients, their award-winning lineup includes Queso Fresco, Queso Panela, Queso Botanero, and their renowned hand-stretched Queso Oaxaca. Recognized by the American Cheese Society, these cheeses bring the rich traditions of Mexico to the Pacific Northwest—made with passion, heritage, and the same commitment to excellence that began decades ago. You’ll find a selection of our favorites in the cold case at Wellspent.

Photo credit goes to @donfroylancreamery and donfroylancreamery.com