Spring Milk, Fresh Cheeses, and a Beloved Throwback

Arrowhead Chevre

It’s spring, and the goats at the local farms are doing their thing—which means the milk is flowing strong! We’ve been busy in the creamery, making lots of fresh goat cheese in addition to our full schedule of cow's milk cheeses.

Goat cheese fans—you’ll be glad to know that Silver Lake Chevre, Arrowhead Chevre, and our Feta are all available. We are thrilled to see them show up on your plates and favorite restaurants.

Feta

One of our local favorite restaurants using our cheese is 600 Downtown in Bellefontaine. They make some truly awesome pizzas! It is hard to just pick one, but we are especially partial to the Leonidas (it’s topped with our feta). If you haven’t been, it’s definitely worth the visit—and let them know we sent you!

Now for something fun! Yesterday, we made a new batch of a cheese that’s a bit of a throwback for us. Some of you might remember Bokengehalas, the tomme-style cheese we used to make from cow’s milk. We’ve brought it back, but this time it’s made with goat milk.

We’re calling this one Campbell Hill, named after the highest point in Ohio, which just happens to be a short drive from our creamery. It felt like the right name for a cheese that’s a high point of the season.

The wheels have been draining overnight in their baskets and will get a good brine next. Then off they’ll go to the aging room for a few weeks, where they’ll hang out and do their thing while the flavors develop.

We’ll be sure to keep you posted when they’re ready—we can’t wait for you to try it!