Mackenzie Creamery tied themselves for 3rd Place at the 2011 American Cheese Society Cheese Competition held in Montreal, Canada on August 3 – 7. Their cheeses, Cognac Fig and Apricot Ginger tied in the “Fresh Goat Milk Cheeses – Flavor Added” category.

Mackenzie Creamery introduced Cognac Fig in the fall of 2010 and it went on to immediately win 1st Place at the American Dairy Goat Cheese Competition that October. “Our Cognac Fig syrup is made with Courvoisier Cognac and Dalmatia Figs. The Apricot Ginger was introduced this spring of 2011.

The Apricot Ginger was introduced this spring of 2011. This pleasing flavor was created by Jean’s daughter-in-law, Erica, and has been one of their most popular flavors yet!

Celebrating the grand opening of Earth Fare’s first Ohio store in Fairlawn, OH, and days of hard work setting up the new store are Kimberly Keese of Euro USA at left, Sara Magnuson of Earth Fare, center and Courtenay Tyler also from Earth Fare.

Earth Fare has just opened its first Ohio store in Fairlawn, Ohio. The Fairlawn location is the first of four to open this year. Please come to Earth Fare and see one of the finest cheese departments around. Mackenzie Creamery is honored to be a part!

Mackenzie Creamery, one of the leading artisanal cheesemakers in Ohio, has been honored by Portage County Park District Foundation as the recipient of the 2011 Environmental Conservation Award – Green Business.

In 2007, Mackenzie Creamery built their facility using “green products” wherever possible and holding its focus on being as “green” and sustainable as possible, while at the same time complying with the Federal and State requirements for running a Grade A cheese processing facility. The company uses geo thermal technology to condition their facility. The R value 42 insulation was achieved by using cellulose insulation (recycled newspapers). All the whey by product is collected in a 200 gallon tank. Several times a week a local farmer comes to picks up the whey. He feeds it to his hogs and chickens or sprays it on his fields as a rich fertilizer. The company purchases its fresh goat milk from two dairies located in Middlefield, OH that employ both good practices and procedures along with humane animal care.

“To me, running a sustainable business means being sustainable at all levels: environmental, human and business. So many people focus on the environmental aspect of sustainability, but it is also about the people who come into our lives each day, whose lives are changed and improved by what we are doing. It is about working with and supporting other local businesses”, says Jean Mackenzie, owner and head cheesemaker of Mackenzie Creamery.

Mackenzie Creamery is entering its fourth year in business and has won eight (8) national awards and in 2009, their cheese was voted by the editors of Cleveland Magazine as the Best Goat Cheese in Northeast Ohio.