Valley Milkhouse cheesemaker, Stefanie Angstadt, is making cheese-magic in a retired dairy’s old milkhouse-turned modern creamery! In this instance, wheels are washed in a hard cider from neighboring Frecon Farms to develop a mellow doughy, funky, nuttiness to accompany the beautifully buttery semi-firm paste. This is one of those instances where you like it upon first taste, mindlessly pop a bit more in your mouth, and have consumed a third of a pound of cheese in the next 20 minutes.

Our favorite application: Move right from your Honey Bell breakfast situation to the best grilled cheese you’ve ever had for lunch. Liberally spread Banner Butter all over a couple of slices of your most recent sourdough loaf, sandwich a few slices of Lady’s Slipper and City Ham, and throw that bad boy in a cast iron ‘til golden, oozing perfection.

Tastes like: Jammy egg yolk, beef bone broth, sourdough-starter funk.

The Brass Tacks:

• Valley Milkhouse - Oley, PA

• Washed Rind Style

• Raw Cow

• Animal Rennet

• Milk sourced from neighboring dairy

• Season: Year Round