Inspired by the culture of the Ocoee river community, Ocoee Creamery was created by a former Ocoee River raft guide, Mack Haynes. His goal is to produce artisan cheese that promotes sustainable agriculture and healthy living for their customers and their animals. Nestled on the farm with his wife and two young daughters, Mack does all the raising, milking & making.
With a slew of flavors, there’s no telling what delicious ideas he can come up with next. Having some staples like Dill Chive, Strawberry Basil and Fall Fig just to name a few, one of his spiciest flavors, the Chupacabra, is very popular even for those who can’t take too much heat. Literally meaning “Goat Sucker,” Chupacabra is the urban legend of a creature who has vampire-like tendencies feasting on the blood of goats. Click here for more information. As a longtime Ocoee River raft guide, Mack knows the importance of folklore and likes to continue the fable in conjunction with his goat farm.
You don’t have to use the Chupacabra however, it does add just the right amount of heat for this rich and flavorful dish.
| 16 ounces | Uncooked Whole Wheat Farfalle Pasta |
| 2 tablespoons | Butter |
| 2 tablespoons | Oil |
| 24 ounces | Midway Mushrooms sliced shiitakes |
| ¼ cup | Shallots or minced garlic, or a combination of both |
| 1 splash | White Wine (about 1/3 cup) |
| ½ cup | Fall Creek Farms Heavy Whipping Cream |
| 1 teaspoon | Salt |
| 1 cup | Vegetable Broth (or chicken, as needed) |
| ¼ cup | Parmesan Cheese |
| 2 cups | Spinach (chopped) |
| 6 ounces | Ocoee Creamery Goat Cheese |
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