Aged Raw Milk Cheeses

All of our raw milk cheeses are aged a minimum of sixty days according to PA Department of Agriculture regulations. 

One of our best sellers, our Vermeer is a creamy, Dutch-style cheese that is a pleasant combination of gouda and baby swiss.  It melts well and is great in soups, fondue, sauces, sandwiches or on a cheese plate.  Bronze medal winner 2009, 2011 North American Jersey Cheese Awards and 2012 World Jersey Cheese Awards.

A natural rind cheese unique to our Creamery.  Wallaby was named after a special cow.  It has a fresh lactic flavor with slight citrus notes and a lovely,  light mushroomy rind.  Wallaby is great with fruit and makes an amazing grilled cheese.  It is popular with everyone.  

Keswick's take on pepper Jack.   Creamy and smooth,  it melts well.  Our signature blend of jalapeno,  habanero and birdseye Thai peppers make this a cheese to remember.   Great melted in chili, in a salsa dip or over your grass fed burger.  Hot, try with caution!  Try our Dragon's Breath in our signature Spicy Pimento spread too. 

We make our cheddar using the traditional English method and age it in black wax.  A complex full flavored cheese that is mellow and sweet with a nice finish.  

Lesher is a British style cheese in the cheddar family.  Aged 4 months in yellow cream wax, it is delightfully creamy and tangy with a slightly flaky texture and fruity notes.

Our line of Alpine peasant-style cheeses.  All of our tommes share a sweet buttery beginning with a slightly nutty finish.  They are creamy and melt well, perfect for fondue.   We wash the rinds with products from different wineries and breweries making each version unique and flavorful.  These cheeses are a great addition to your cheese plate.

Washed with local beer from Maxie's Brewhouse.

Washed with cider from Ploughman.

Washed with mead from Meduseld.

Our natural rind tomme.

Washed with blueberry wine from Lost Monk Winery.

Vulkwin's Folly is a happy accident turned legendary.   A creamy, salty and strong cheese that happened because of a miscommunication in the processing room that day.  We brine it and then wash it weekly with beer during it's two months of aging.   It is creamy and dry with a nice salty tang similar to a young grana.  It melts well for an amazing tuna melt or macaroni and cheese or pair it with a dark beer or dry wine.  It is named in honor of the cheese room assistant who made the mistake.