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Cheese: Witchgrass

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Description: This lactic bloomy is a mold-ripened, vegetable ash dusted cheese made with pasteurized cow’s milk. At 1-2 weeks' maturity, its paste is tangy and chalky, while at 3-4 weeks, it ripens from the surface creating an oozy exterior layer with a more pungent flavor profile. This is a whole wheel weighing about a half pound. 

Storage: Rewrap every few days. Make sure you keep the cheese protected from the refrigerator air.
Valley Milkhouse

Valley Milkhouse

Valley Milkhouse is an artisan creamery producing fresh and aged cheeses, butter and yogurt in Berks County, PA. They are inspired by the European tradition of developing a cheese’s character through its rind. They handcraft each cheese with special attention to texture, and seek to allow the terroir of the region to shine. Their milk comes from Berks County's Spring Creek Farm, a certified organic dairy raising a mixed herd of Jersey, Ayrshire and Holstein cows that are fed a 100% grass based diet. Seasonally, they work with a local sheep's milk dairy to produce cheeses made with sheep-cow blends. The Cheesemaker: Stefanie was fortunate to return home to her familial roots in the Oley Valley in the spring of 2012 when she fatefully met organic farmer Tim Stark at the Union Square Greenmarket in New York City. In a brief conversation, she learned that Tim's farm is situated on Angstadt Hill - the very tract of land that Stefanie's German ancestors settled nearly three centuries before her. The rest is history.

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