Valley Milkhouse cheesemaker, Stefanie Angstadt, is making cheese-magic in a retired dairy’s old milkhouse-turned modern creamery! Sourcing milk from an organic grass dairy, Kerith Brook Farm, she is producing some of our favorite riffs on European styles! Yarrow is undoubtedly Eric’s favorite bloomy rind cheese in years. This little bûche is reminiscent of some legendary soft ripened goat’s milk cheeses of the Loire Valley, but the use of exceptional pasteurized cow’s milk means you get the bright, almost effervescent lightness upfront with a long-lingering, palate-coating buttermilk-y depth on the finish. If we had to choose one cheese to showcase the powers of fermentation, this one is it!

Our favorite application: This cheese is breakfast perfection- especially with a seedy, dark, Nordic loaf, if you can find one! Also incredible with fresh berries!

Tastes like: The best cheesecake ever, sourdough starter, damp grass.

The Brass Tacks:

• Valley Milkhouse - Oley, PA

• Bloomy Rind Style

• Pasteurized Cow

• Animal Rennet

• Milk sourced from neighboring dairy

• Season: Year Round