It’s around 10 in the morning when Francisco Ochoa walks into the cheesemaking room at Don Froylan Creamery, where cheese curds are forming in a vat machine. “My favorite thing to do is make cheese,” ...
(NATIONAL) — Just like potato chips, once you start eating cheese curds, it’s difficult to stop. As the youngest version of cheese, they have a very mild flavor and a uniquely bouncy texture that can ...
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