Goat Cheese that is Made the Traditional Way!

Here at Mackenzie Creamery, we take pride in using the traditional methods of cheese making to create the freshest most smooth goat cheese you could ever imagine eating! We purchase our milk from two local goat dairies. We gently transport the milk in our 300 -gallon stainless steel tank, driving very slowly so as not to churn or shake the milk.
All Natural, Handcrafted Goat Cheeses Made In Hiram, Ohio
We pasteurize our fresh goat milk in the afternoon and add culture and rennet at just the right temperature. Then the majic begins and the cheese curd begin to form. The pasteurizer is “put to bed” with the curds forming in a state of quiescence through the night. The next morning the curd is gently drained into drain pans and allowed to overnight until they reach the perfect balance in texture and taste. We capture the whey in a 200-gallon tank and give it to Dave Pallard, a local farmer who raises free-range hogs and chickens. Our chickens are lucky enough to get some of the fresh whey, too! The next day we lightly salt the curds. The cheese is then transformed into one of the several varieties that we make. By the end of the day, the cheese is vacuum sealed, labeled, boxed and put in the warehouse cooler for weekly deliveries to our local restaurants and retail stores. Then we hang up our white lab jackets and bandana “hats” and call it a day!

Black Truffle Chèvre

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