Cheesemaker Stefanie Angstadt converted the old milkhouse at the historic Covered Bridge Farm into her creamery in the winter of 2014. Nestled in the heart of Oley, PA, Valley Milkhouse produces handcrafted cheeses made with local, raw milk from cows that have been organically raised and grass-grazed. Stefanie loves bacteria, mold and yeast equally, and is inspired by the French and Belgian tradit
ions of developing a cheese’s character through the rind. She handcrafts each cheese with special attention to texture, and is always excited about allowing the terroir of the region - that sweet, bright creaminess that can only come from fully grass-fed herds of cows - to shine. She finds it fitting to name her cheeses after those pesky Pennsyvlania weeds in the pasture: they represent the humble and unconquerable vegetation of our beloved home state - and they, too, are part of the terroir of the land. You can find Valley Milkhouse cheeses at the Clark Park Farmers Market on Saturdays from 10 to 2, and right on the farm at 92 Covered Bridge Road in Oley, daily from 9 to 6.
