Join Mariann Janosko '63 and her husband Jerry Onken at the Lake Erie Creamery as we tour their creamery and taste their wonderful cheeses, along with some local produce and bread. 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 for 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.
DATE:
Sunday, October 10th
TIME:
3:00 – 5:00 p.m.
LOCATION:
Lake Erie Creamery
3167 Fulton Road, Suite 109
Cleveland, Ohio 44109
216-961-9222
www.lakeeriecreamery.com/
Please bring your own glass & beverage to pair with the cheese - it can be anything from a local wine to a microbrew to a particularly tasty non-alcoholic drink!
COST:
The conversation and tour are free, but you’re responsible for your own drinks.
RSVP by contacting the Oberlin Alumni Office at 440-775-8692.
Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Tuesday, August 31, 2010
Tuesday, July 27, 2010
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.
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.
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