Save The Date - Lake Erie Creamery

Join Mariann Janosko '63 and her husband Jerry Onken at the Lake Erie Creamery on Sunday, October 10 at 3pm. We will tour their creamery and taste their wonderful cheeses, and perhaps some other tasty local items. Mariann will also speak about the path that lead her from an English major to cheese making, and perhaps on her recent trip to Italy to learn how to make Italian cheeses. We will have an opportunity to also purchase the cheeses we taste. A wonderful event from Oberlin friends and family!

Lake Erie Creamery is a small urban creamery in the city of Cleveland, specializing in making artisan goat's milk cheese. Begun in 2006, the creamery occupies a corner of a redeveloped, multi-use building.

Mariann makes all the cheeses by hand. She begins by gently pasteurizing each 50-gallon batch to preserve the milk's quality and character. Then she adds cultures to the milk and starts it on its way to becoming cheese.

While some of the cheese is aging, Jerry sells and delivers the fresh chèvre. Until now, Jerry has sold all the cheese locally: to chefs committed to using fresh and local ingredients, at farmers' markets and at small retail outlets that care for our cheese the way we would.

Lake Erie Creamery also conserves resources by closing the loop in the farm-to-city cycle by sending cheese making byproducts back to the farm. The whey travels to the farm to feed Hampshire hogs and pastured poultry that then appear on menus at some of Cleveland's best restaurants.