Built on the former site of the historic (and sadly, demolished) Bandon Cheese Factory on the Oregon Coast, Face Rock Creamery opened it’s doors in 2013 to almost immediate acclaim. Specializing in cheddars, Face Rock exclusively uses milk that comes from grass-fed Holstein and Brown Swiss cows from a local 90 year old dairy. These garlicky cheese curds are best served at room temp or even a little warm; If you’re feeling ambitious you can fry ‘em, but we simply eat them out of the tub.