The Loleta Cheese Factory began in 1982 when Bob Laffranchi started making cheese. The factory's name comes from the small, picturesque town where it is located, Loleta.

Select Loleta dairies provide the fresh high protein milk used for the cheese. After the milk is pasteurized at the factory, the cheese is made completely by hand, without preservatives.

Visitors are always welcome! The factory is just minutes off Highway 101 about 12 miles south of Eureka.

The following recipe is one of several from the Loleta Cheese Factory.

Spinach Lasagna with Baker's Cheese
Carol Laffranchi

Ingredients:

12 Lasagna noodles
3 bunches spinach
2 Tbs. grated parmesan cheese
1 cup Baker's cheese
1 Tbs. minced onion
2 Tbs. Parsley Patch all Purpose Salt-Free Seasoning
2 cups Loleta Creamy Jack cheese
1-32 ounce jar Ragu Spaghetti Sauce

Directions:

1. Cook and drain noodles according to package directions.
2. Steam the spinach until limp; Drain well.
3. Add Baker's Cheese, Loleta Creamy Jack cheese, onion and seasoning to spinach. (The white of one egg may be added to help mixture stick together.)
4. Spray 13x9 inch baking dish with vegetable spray and coat bottom with enough spaghetti sauce to prevent sticking.
5. Layer bottom of baking dish with noodles and spread evenly with 1/3 spinach mixture, and sauce.
6. Repeat layers, ending with sauce.
7. Sprinkle Parmesan Cheese over lasagna. Bake 30 minutes or until bubbly.
8. Let stand 10 minutes before serving.

If you have questions about this segment, please E-mail Producer/Reporter Pat McConahay at pmcconah@kvie.org.