Lamp Post Cheese finally has a new home! It has been a journey, and it's still not over, but we have a new home in downtown Lebanon at 107 E Mulberry Street. We will now be able to serve all the cheese enthusiasts from Dayton to Cincinnati. We are busy with renovations, but stay tuned for more news (sign up for newsletter below).
Our goal is to provide the urban community with the end-to-end experience that surrounds cheese. Starting with locally sourced milk from farms, to crafting small artisanal batches. We are bringing this process into the urban community to provide both visual and hands-on opportunities.
In addition, we seek to work with the local food community, to help organize tastings, pairings, events and novel collaborations that allow us to enjoy and learn about cheese and other local foods together. Ultimately, we strive to maintain olde world traditions in cheese crafting, but to place this into a modern context and to make this experience available to urban community.Lamp Post Cheese, proud members of the American Cheese Society.
October Grand Opening, Downtown Lebanon Ohio!
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Hormone free, grass-fed cows from small local farms.
NOTE: Our initial Cheese Assistant position has been filled. We are still accepting applications for future positions that will be available in 2-4 months. We are also looking for temporary help for holidays and events.
ABOUT US: We are artisan cheese makers. Our goal is to provide the urban community with the end-to-end experience that surrounds cheese. Starting with locally sourced milk from farms, to crafting small artisanal batches. We are bringing this process into the urban community to provide both visual and hands-on opportunities. Through collaborations and events with other local artisans we strive to create a unique experience for the whole community.
ABOUT POSITION: Starting positions include above minimum wage pay, paid vacation and sick time as well as opportunities to earn bonuses and learn unique skills.
We are seeking a full-time employee interested in a new career. Come join us at our new store in downtown Lebanon. Our small team will be working closely together to create a thriving business. As one of our first new team members your position will cover a wide range of responsibilities and will require a flexible work schedule.As a member of the Lamp Post Cheese team your functions may include:
Lamp Post Cheese is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national or ethnic origin, disability, as well as any other characteristic protected by federal, provincial or local law. Applicants must be over the age of 18 with a valid driver’s license.
Our Haya cheese is crafted in the French Tomme style. Tomme is produced mainly in the French Alps and in Switzerland. It is traditionally made with skimmed milk as the fat was used to make butter. In our case, we use locally sourced raw whole milk. It is semi-firm and aged a minimum of two months. Its flavors are fresh, slightly tangy and buttery. It melts well and can be also used in pasta, omelets, other dishes. Haya is really an all occasion cheese.
Our Apollo cheese is inspired by the Spanish cheese called Mahon. True Mahon is produced in the city of Mahon, capital of Minorca, a small island in the Mediterranean Sea. Ours is a semi-soft cheese and, like all our cheeses, it’s made with locally sourced, raw cow’s milk. It’s pressed wrapped in the cheesecloth and the knot leaves a distinctive mark. During aging, we rub the rind with paprika and olive oil, which produces a rusty color. It’s smooth in texture with buttery and sweet flavors as well as a hint of chocolate.
Our Toby cheese is a classic milled curd, English style cheddar. This raw milk cheese is carefully wrapped in cheesecloth and then brushed with butter. With its smooth texture and just a touch of sharpness Toby can be enjoyed alone or paired with other tasty treats. Right now, Toby is aged a minimum of 2 months, but we will be coming out with more mature cheeses in the future.
We have been very busy bringing everything together for our official launch. Our friend Eduardo from My Artisano has been a big help. Right now he is letting us invade his facility in Sharonville, while we work towards our goal of opening in Cincinnati’s Over-the-Rhine.
Saturday April 22 it’s Raw Milk Cheese Appreciation Day, an international celebration of raw milk cheese. All around the world, cheesemakers, stores and cheesemongers will be celebrating this day with different events.
Thanks to all of our supporters and customers. We have grown up quickly and our current situation cannot keep up with demand. We are at a cross roads, and it is time to grow or move on.
At Lamp Post Cheese we wish you a great holiday season filled with good company, delicious food and cheese, of course! Don’t forget the cheese! If you haven’t got any cheese yet, we are here to help!
We have been quiet for a few months as things are going slower than we expected. But we now have a new home. Read our update and to learn about our cheeses and how they compare to other cheeses you know.
