An Interview with Faribault's Production Supervisor

Each May, we pay homage to all the figures who play a role in the production of American-made cheeses as part of our American Cheese Month celebration.  Francisco Zepeda, Production Supervisor, is one such figure at Caves of Faribault, and he’s making sure the cave-aged cheese you love are made of the highest quality.

Francisco first got his start at Caves of Faribault in 2010, but his history with cheese goes back much further.  “I started making cheese as a child,” recalls Francisco.  Francisco fondly remembers milking cows in his native Mexico at the young age of seven.  He and his family would turn that milk into Queso Fresco and also age hard cheeses.  From childhood, Francisco came to understand the unique balance between science and artistry that goes into cheesemaking, as well as the distinct make processes among the different varieties of cheese.  “There are many differences between making Mexican cheese and making American cave-aged Blue cheese, which I think is pretty cool,” he notes.

As a cheesemaker for Caves of Faribault from 2010-2020, Francisco had his hands in each step of the process – he worked in intake, receiving milk, was an HTST operator, where he oversaw the pasteurization process, he made curds, and he even bagged cheese.  Through his strong work ethic and commitment to his craft, he worked his way up to Lead Cheesemaker, and now for the past four years, he serves as Production Supervisor.

In his current role, you can find Francisco overseeing his team during the cheesemaking process, making sure operations are running smoothly.  “I make sure the ingredients are rotated properly and that they are putting the correct amount in each vat of cheese,” Francisco says.  “I help out my team whenever they are in need.”

Technology has helped make Francisco’s job easier over the years.  “One of the biggest changes I have seen in the cheese industry over the years is technology, he says.  Advancements like computerized tracking, CIP (clean in place) systems that allow for the cleaning of equipment without the need for disassembly, automatic valves and online metal detectors are just some of the way’s Francisco’s job has been improved by technology.  “We have come such a long way in the last 14 years; I can’t imagine where we will be in another 14!” 

But that being said, Francisco still appreciates the manual parts of the process that have remained unchanged through the decades.  Manual steps such adding ingredients by hand, hand-stirring, hand-salting and even bagging by hand give a special human touch that ultimately helps with the flavor of the cheese, according to Francisco.

American Cheese Month is always an exciting time for people like Francisco, not just because they love all aspects of cheese, but because it’s a chance to celebrate what goes on behind the scenes to produce that quality cheese. “It is important to celebrate American Cheese Month so that people can continue to appreciate the hard work and dedication that goes into the cheesemaking process,” says Francisco.

We couldn’t agree with him more.  So to Francisco and all of our farmers, employees and loyal patrons, we wish you a Happy American Cheese Month!