By Lorrie Baumann

Face Rock Creamery is a three-year-old operation on the southern Oregon coast that’s already producing award-winning Cheddars with “in your face” flavors. Face Rock Creamery 2 Year Extra Aged Cheddar won a first place award for aged Cheddars between 12 and 24 months from the American Cheese Society in 2015 and its Vampire Slayer Garlic Cheese Curds won a first place award for flavored cheese curds in the 2013 American Cheese Society competition. “We’ve been really fortunate to win these awards right out of the gate, and it’s given us some credibility and momentum, so that’s been wonderful,” says Face Rock Creamery President Greg Drobot.

Face Rock Creamery is located in Bandon, Oregon, a town of about 3,000 people with a heritage of cheesemaking. Cheese had been made in Bandon for about 100 years from milk produced at dairies upstream along the Coquille River and barged down the river to the cheese factory that employed 50-60 of the town’s residents until 2005, when a large cheese company bought the creamery to shut it down.

Drobot happened to have moved to Bandon in 2005 to pursue a real estate project, and when the project was completed, he was looking for something else to do when local resident and friend Daniel Graham suggested that he think about starting a new creamery and reviving that part of their heritage. “I thought at first it was nuts…. I didn’t know anything about cheesemaking, but it’s such an integral part of everyone’s like here that it stuck with me,” he says. “When we reopened, we had community members coming in in tears to talk about how they felt that the cheese plant was a part of their family legacy. I’m really proud and happy that I can do that.”
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He wrote a business plan, got a loan, and suddenly, he was starting a cheese business. He took his plans up to Seattle and showed them to Brad Sinko, a son of Joe Sinko, who’d owned the cheese plant before it had been bought and closed. Sinko was the founding cheesemaker for Beecher’s Handmade Cheese, another award-winning maker of fine Cheddars, and after he’d finished reviewing the drawings for the new plant, he said he might be interested in coming to work there. “He was top of the world, a rock star in the cheese community, and I didn’t even think it was a possibility that he’d come back to Bandon,” Drobot says. “I about fell off my chair when he told me that. It changed things a lot.”

Sinko moved back home to Bandon, and the plant started operating in May, 2013. The plant employs about 25 people directly and provides employment indirectly for about another 15, including delivery drivers and service providers. Holstein, Brown Swiss and Jersey cow milk is sourced from Bob and Leonard Scolari’s family dairy just up the valley, where a temperate climate and coastal rains mean that the cows can be on pasture about 70 to 80 percent of the year. Products include conventional aged Cheddars as well as flavored varieties like In Your Face, a three-pepper Cheddar; Vampire Slayer, which is flavored with garlic; and Super Slayer, which has both peppers and garlic. “Cheese is, for a lot of people, intimidating, but we want to make sure people have fun and enjoy their cheese, so that’s the route we went, especially with some of our flavors,” Drobot says. “We put kind of a fun twist on it.”

The Face Rock Creamery cheeses are currently sold in 2,500 retail locations across 10 states. “We would like to continue to move west and continue to spread the word about Face Rock,” Drobot says. “We want to continue to make wonderful cheeses. We would like to be nationally distributed. We’re never going to be a commodity cheese, we’re always going to be small batch, but the flavors have national appeal.”