There are not many things that everyone (other than Big Bang’s Leonard) can get behind, but a visit to the Creamery is one of them. For us, that was Face Rock Creamery in Bandon, Oregon. Beautiful green pastures, cranberry bogs along the roadside, the fog drifting through the trees, the smell of the salt air off the ocean…
And dairy products.
Brad Sinko, Head Cheese Maker at Face Rock, put his OSU Microbiology degree (and previous brewing experience) to great use to mix flavors and ideas, and came up with new mixes to stir the cheese lovers in all of us. He knows his stuff, and has put a truly individual stamp on the products he makes. And the American Cheese Society agrees, because he has won more than a few national first-place awards already.
We came for the Face-2-Face sheep-and-cow cheddar, but stayed for the cheese curds. And the Porter wedge. And the blue, and cloth-wrapped, and...every other cheese and delicious charcuterie item you might think of. They’re really good at cheddars, but don’t stop there, so it was really difficult, okay? Just the cheddars included Peppercorn, Horseradish, Vampire Slayer garlic, Cranberry Walnut, Applewood Smoked…We can go on and on, but needless to say we ate like cheeseboard aficionados for two days after our visit. And then it was all gone (sob).
We’ll be back again for the locally-produced cranberry ice cream. We’ll have to do another interview and podcast then, and will report back. The things we do for our listeners…
Links:
https://facerockcreamery.com/
https://www.linkedin.com/in/brad-sinko-53b73965
https://facerockcreamery.com/collections/cheddar
https://www.facebook.com/langloiscreamery/