From Indiana the Whistle Stop Tour travels just next door to Cleveland, Ohio, for a seasonal pick: Pumpkin Chèvre from Mackenzie Creamery. A past Best of Show winner at the American Goat Dairy Cheese Competition (2009), Mackenzie Creamery produces fresh chèvre by hand, made from milk obtained from a farm just three miles down the road. They have a variety of sweet or savory flavors (available by mail order), but it was the pumpkin that caught my eye.
Creamy, decadent, and made with real pumpkin and natural spices, one spoonful is enough to make you forget that “pumpkin spice” drink of a certain coffee chain. (Anyone ever stir chèvre into their coffee? Hmm…) Because I’m an all-pumpkin-all-the-time girl, at least for October and November, I spread my chèvre on the pumpkin seed rye crackers from Daelia’s.
The weather may be getting cooler, but there’s no need to deprive yourself of chèvre just yet. You could spread the pumpkin chèvre on a bagel or toast for breakfast, and I suspect it would be fabulous fried and served warm atop a salad of butternut squash, cranberries and greens.