In recent years, Ohio cheeses have been popping up at an increasing rate at local restaurants, markets and grocery stores. There's a good reason for that, of course: Ohio's cheesemakers are producing some really fantastic offerings.
Brian Moran, owner of Cleveland's Lake Erie Creamery, says Ohio cheese producers are enjoying a renaissance for a number of reasons. "First, the public is increasingly conscious of where their food comes from. Second, and most notable, is the quality and diversity of local cheese that's available." This includes blue cheeses made from cow and sheep milk, blooming-rind cheeses like Brie, Camembert and bucheron, feta, fresh chevre, ricotta, and cream cheese, among others.
Moran says those who are interested in learning more should look to the Ohio Cheese Guild (ohiocheeseguild.org), which formed this January. "It's an organization dedicated not only to those making Ohio cheese, but to dairies, cheese mongers, wholesalers and cheese enthusiasts, too. The guild's primary goal is to connect everyone involved in the Ohio cheese experience."
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