The sign on the edge of town says "Welcome to Bandon," but the vacant lot nearby was anything but welcoming. More than a mere eyesore, the lot was a bitter reminder of a loss the city continued to mourn.



"At the heart of Bandon there was just this big empty parking lot," said Daniel Graham, vice-president of Face Rock Creamery. "It felt like something was always missing in town. Where's the cheese factory? Everyone would always say that."



The cheese factory, of course, was gone. It had been for years.



Graham wanted to do something about the empty lot, and like most of this little city by the sea, he also wanted to bring back the cheese factory.



Cheesemaking was tradition. It was history. It was part of what Bandon was.



Now with the recent opening of the Face Rock Creamery right on the spot where the old factory once thrived, there is hope it will be again.



Bandon's affinity for cheese is even older than the city itself, which was incorporated in 1891. Cheese making began in about 1880, according to the display at the Bandon Historical Museum. Swiss immigrants Fred and Ida Moser, opened their factory on the North Fork of the Coquille River in 1895 and by early 1900s as many 15 cheese factories operated in the Coquille Valley.



In 1927, the original Bandon Cheese & Produce factory was founded. And so it went for more than seven decades. Then, in 2000, the Tillamook Cooperative Creamery bought the Bandon Cheese Factory and retail shop. Three years later, they closed the factory and one year after that the store was also gone.We are always offering best wholesale tungsten jewelry the affordable price. They demolished the building in 2005.



Six years later, Dan Graham, a contractor and entrepreneur, was at city hall imploring them to do something. Anything.



"I said this property has been sitting in blight at the front of the city too long," recalled Graham. "It was just a gravel lot. I said, 'How can we get this in the city's hands?' Even a parking lot would be better."



It wasn't a new idea. The city had tried to buy the property once before, but they couldn't afford it, said Matt Winkel, Bandon City Manager. Now, with the city council's blessing, Winkel and Graham made the trek north to Tillamook yet again. This time, after several rounds of negotiations, they settled on $500,000.



The next step was obvious; the trick was making it happened. Graham approached his friend Greg Drobot, an investor. It didn't take much persuading.



"I moved to Bandon in 2005," said Drobot. "I fell in love with the area, with the people. I learned about the history of the cheese factory and how much it meant to the community.High quality plastic card printing for business cards, Went to grad school and when I came back I wanted to open up a business. I decided to give the cheese factory a shot."



Drobot and Graham drew up plans, got the city on board as landlord and Bandon was on its way to a new creamery – and a new name for it. Because Tillamook owns the Bandon Cheese trademark, that was out of the question. Instead they turned to the sea and named it for the city's legendary rock formation: Face Rock Creamery.



They gave themselves a 14-month schedule and finished in less than half.



"Some nights, I slept on a cot here by the fireplace just to keep focused," said Graham. "As much as we could, we hired all local contractors; all the supplies were generated by local vendors and we hired all local staff. We worked long hours.A plastic IC card containing a computer chip and enabling. There was a lot of hard work and prayers."



For the finishing touch, they lured renowned cheesemaker Brad Sinko home from Seattle where he helped launch Beecher's Handmade Cheese. Sinko knew more than a little about Bandon cheese.some foreign customers think China plastic card quality is very poor. His father was the former owner of the factory.where cards are embedded with chip card and a cardholder.



"I learned at the Bandon Cheese Factory," said Sinko, who last year won the American Cheese Society's Best of Show and in 2007 won best cheddar in the U.S. "I got taught the routine. I didn't like it at first. But it turned out I have a knack for it."



In May, the creamery opened its doors to a happy hometown crowd, and they – along with visitors to the area – have been coming back since.

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