If you frequent one of the region’s farmers or co-op markets, you may already know about Birchrun Hills Farm. Tucked away in the northern Chester County countryside, Ken and Sue Miller control every step of the cheese-making process in their underground aging facility with sons Randy and Jesse. The award-winning operation also has an on-site creamery.
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The Millers grow crops to feed the herd of 80 Holstein cows that produce the high-quality milk for their award-winning cheeses. Varieties include Birchrun Blue (a fudgy, peppery French-style blue made with raw milk and aged at least 60 days), Fat Cat (a semi-soft farmhouse cheese in a natural rind with a grassy, tart, tangy finish) and Little Chardy (a bloomy rind cheese reminiscent of a Camembert).
Based on availability, Birchrun Hills also offers pasture-raised beef, whey-fed pork and rose veal. Enjoy an afternoon on the farm at its Thursday pop-up cheese shop.
1020 Davis Lane, Chester Springs, (484) 798-4023, birchrunhillsfarm.com