The Cheese Factory originally opened in Pleasanton, California by Dimitrious Voultsides in 1920. Jimmy, as he was known, is credited with the development of American Teleme cheese, a soft creamy variation of Monterrey Jack that gets creamier with age and is coated in rice flour.
In 1971, the current owner -- Jimmy's nephew George Spilliotopoulos -- decided to expand and open a Santa Cruz location at the old Tureen venue on 17th. The original address as listed in the Sentinel was 2-1620 East Cliff Drive at Portola.
