Like the name implies, Lake Erie Creamery chevre cheeses are incredibly creamy, smooth and spreadable. So be warned: An addiction is possible. They aren’t dry and crumbly like some goat cheeses, because instead of hang-drying them, the cheeses are drained in colanders to retain more moisture. Lake Erie Creamery takes the proper time to handcraft its cheeses with top-tier ingredients such as grassy California Corto olive oil that brightens up the rosemary Lake Erie Pearls ($14.95). Plus, the creamery’s close relationship with local cow and goat farmers means they select the milk they use. So it’s mild yet still tasty like the yellow milk of Ohio Guernsey and Jersey cows that’s mixed with pepper for a black pepper feta ($14.95 per pound). “This type of milk tends to have a bit more of a buttery flavor,” says Brian Moran, owner and head cheesemaker. “I thought pepper would be a nice contrast to give you more of a bite.” Use It At Home: Stuff bacon-wrapped poblano peppers with the key lime chevre and grill them for melty goodness. 3167 Fulton Road, Suite 109, Cleveland, 216-961-9222, lecreamery.com
Food Lovers' Guide: Lake Erie Creamery
The artisan cheese maker shows why it's the cream of the crop with creamy goat's milk chevre.
