“Get your goat” takes on an entirely different meaning at Mackenzie Creamery. Its rich, creamy and succulently smooth goat cheese varieties have an almost citrusy tang naturally found in the animal’s milk. “When you taste our cheese, you’ll taste that first,” says Jean Mackenzie, who co-owns the creamery with her son Rob DeMuch. “The next thing [you taste] is clean milk.” The creamery gets its milk from three dairy farms within a 20-mile radius of its Hiram operation, using 80- and 200-gallon vats to produce small batches in a swift 48-hour period. Although the original chevre ($8) is savory and creamy enough for a stand-alone spread on crusty bread, the 4.5-ounce cups such as the Cognac Fig chevre ($9) topped with a fruity, Courvoisier cognac and fig reduction melt our hearts. Use It At Home: Slide a lemon slice and a dollop of Mackenzie’s Herbs de Provence chevre ($9) — infused with thyme, rosemary and lavender — under the skin of a chicken breast and bake. 888-975-4628, mackenziecreamery.com
Food Lovers' Guide: Mackenzie Creamery
The Hiram maker of artisan goat cheese stands out from the herd.
