Cheese Varieties

– raw cow’s milk –

An American original unique to Birchrun Hills Farm, this semi-soft wheel makes the perfect snack — or add it to your favorite baked mac ‘n’ cheese recipe. Earthy and tangy with a grassy finish. Pairs beautifully with fresh berries, sour cherry preserves, and crisp greens.

– pasteurized cow’s milk –

A creamy, tart fresh cheese in the style of fromage blanc. Perfect for spreading onto anything from crackers to cucumber slices to breakfast breads. It is among Valley Milkhouse’s most versatile cheeses: wonderful melted into sauces, egg dishes and pastas, paired with juicy tomatoes, or crumbled over a leafy salad.

– pasteurized cow’s milk –

This subtly complex bloomy rind pyramid is dusted with vegetable charcoal ash before aging, giving it a dramatic look and an lush cream line below the rind. Rich and funky with a creamy yet light texture. Serve alongside fresh fruit, breakfast radishes, or light-colored honey, or add a few slices to your next composed salad.

– raw cow’s milk –

A creamy, delicately flavored blue with a fudgy texture with sweet and peppery notes. Birchrun’s flagship cheese, with the power to convert a shy taster or wow a seasoned Roquefort-lover. Pairs well with dark honey, candied nuts, and dark, sweet beers.

– raw cow’s milk –

This washed rind announces itself with an assertive aroma that will lure in the stinky cheese lover in you. Come for the funky fragrance, stay for the lush, velvety texture and beefy barnyard notes. Serve with your favorite pale ale or farmhouse saison, or a fruit-forward wine.

– pasteurized cow’s milk –

Luscious and rich, Thistle is a Brie-style cheese boasting buttery, funky flavor. It’s the perfect centerpiece for any cheese board. Serve with steamed or roasted veggies, a crusty baguette, dried persimmons, and a bottle of bubbly.

– raw cow’s milk –

Take a trip to the Alps with this Swiss-inspired mountain cheese. Firm, mild, and nutty with a hint of salt and a toasty brown butter finish. Serve with seasonal fruit and a glass of Riesling, or melt over roasted fingerling potatoes.

– raw cow’s milk –

Inspired by Tomme de Savoie, the rind of this creamy tomme is bathed in hard cider throughout the aging process to enhance its sweet, nutty and yeasty flavors. Melts beautifully in a grilled cheese with peach slices or tomato jam, or over roasted fingerling potatoes

– pasteurized cow’s milk –

Dubbed “life-changing feta” by one customer, this sharp and tangy brined feta style has an especially creamy texture due to the cow’s milk used to make it. This also gives it a uniquely delicious “sweet cream” finish you won’t taste elsewhere. It’s the perfect addition to salads using melons, stone fruit, tomatoes, or greens and makes an excellent addition to frittatas, quiches and pizzas.

– raw cow’s milk –

A rustic, savory blue cheese whose sharp, complex flavor grows the longer it ages. Taste for its signature roasty, toasty baked cracker notes. Plays well with spiced pear butter, dried persimmons, and sweet wines, or crumble it over an Asian pear salad.

– raw cow’s milk –

A 6 month aged alpine style cheese with deep, complex nutty flavors. Great for melting into a fondue pot or broiling over Taproot potatoes.

– raw cow’s milk –

A 2 month aged semi-soft cheese whose rind is washed with yeast-brine to cultivate a peachy golden crust. Notes of brown butter and beef broth make it a rich and bold centerpiece on the cheese board.