From Logan County, Ohio to Your Table: The Fresh Chevre Cheese We Call Silver Lake Chevre

If you’ve ever visited our cheese shop or picked up cheese at the markets, chances are you’ve come across Silver Lake Chevre. It’s fresh, creamy, and just the right balance of tangy and smooth. But what makes this fresh chevre extra special isn’t just how it tastes—it’s where it comes from, and the story behind its name.

Silver Lake in Logan County, Ohio (historical view)

Silver Lake is a small lake just over a mile from our creamery in Logan County, Ohio. Today, it’s part of YMCA Camp Wilson, but if you flip through the pages of local history, you’ll find that Silver Lake was once a lively destination. In the early 1900s, families would ride the train out for the day to swim, boat, and enjoy the water slides. It was a true gathering place—a chance to cool off and connect in the heat of summer.

Before it was called Silver Lake, it went by other names—Blaylock’s Lake (after George Blaylock, rumored to be a silver coin counterfeiter) and Spencer’s Lake (named for a large landowner in the area). But eventually, Silver Lake stuck, and it’s easy to see why. It’s a peaceful name that carries a sense of place.

When we started making this cheese, naming it after Silver Lake felt like a natural choice. Not just because it’s nearby, but because it reflects the kind of food we believe in—simple, rooted, and refreshing. And over the years, that connection has deepened: one of our longtime employees was even married on the grounds of Camp Wilson, just steps from the lake itself. It’s a spot that keeps showing up in the lives and memories of people we care about.

Silver Lake Chevre served with a selection of green and black olives, accompanied by a stack of crispy crackers on a wooden board.

How We Make Fresh Chevre

Silver Lake Chevre begins with fresh goat milk from Ohio farms. We gently warm the milk and add cultures and rennet, then give it time to set and separate. Once it’s ready, we carefully put the cheese—at this point, the texture is like a runny yogurt—into muslin bags and hang them to drain. This is where the magic happens.

Overnight, the whey drips slowly from the curds, leaving behind a soft, spreadable cheese that’s full of flavor and just the right texture. We don’t rush this part. There’s no substitute for time and gravity. Once it’s drained, we gently salt the chevre to bring out its natural brightness, then pack it up—ready for crackers, crostini, or your favorite garden tomatoes.

It’s a simple process, but it’s hands-on and thoughtful, and it’s what gives this cheese its clean, fresh character.

A Flavor That Feels Like Home: Arrowhead Herb Chevre

Among the varieties of Silver Lake Chevre we make, Arrowhead Herb Chevre holds a special place. It’s a award winning, savory blend of herbs, including my personal favorite—tarragon. Inspired by a family recipe for vegetable pie, this version brings a distinctive, slightly sweet herbal flavor that sets it apart.

Arrowhead Chevre with crackers and tomatoes

Whether you’re spreading it on warm, crusty bread or adding it to a cheese board, Arrowhead Herb Chevre has a way of making simple things taste a little more special. It’s fresh, flavorful, and versatile—just like the recipe that inspired it.

Why It Matters

Silver Lake Chevre isn’t just something we make-it reflects the kind of food we care about: simple, well-made, and rooted in place. Whether it ends up on your breakfast toast or part of a cheese board shared with friends, we hope it brings a little freshness and joy to the table.

—Angel King