At Highland Farm in Honesdale, Calkins Creamery turns milk from its own registered Holstein herd into small-batch artisan cheese, including raw-milk wheels aged in a former underground wine cave. The creamery is part of a sixth-generation family farm established in 1841, with cheesemaker and owner Emily Montgomery carrying the farm’s tradition into products such as its award-winning Noble Road Brie and distinctive Vampire Slayer. Its cheeses have earned recognition from the American Cheese Society, the Pennsylvania Farm Show, and the World Championship Cheese Contest.
Birchrun Hills FarmBirchrun Hills Farm is a first-generation, family-owned dairy farm and on-site creamery where the Miller family turns milk from its herd of about 80 Holstein cows into handcrafted cheese. In northern Chester County, Ken and Sue Miller work alongside their sons Randy and Jesse, growing much of the herd’s feed and aging cheeses in underground caves. The farm has made cheese since 2006 and is known for its award-winning Birchrun Blue, including a first-place Pennsylvania Farm Show honor.CHESTER SPRINGS, PA
Lively Run Goat Dairy Farm & CreamerySince 1982, family-owned Lively Run Goat Dairy Farm & Creamery has made small-batch artisan cheeses on its Interlaken, New York, farm, using milk from partner farms across the Finger Lakes and beyond. One of New York’s original farmstead cheesemakers, it is known for award-winning cheeses including Cayuga Blue and Finger Lakes Gold, while caring for its animals and stewarding the land through sustainable farming. Visitors can meet the goats and taste the cheeses at the seasonal farm shop.INTERLAKEN, NY
Clover Creek Cheese CellarOn a grazing farm in Blair County’s Morrison’s Cove Valley, the Rice family turns milk from its pasture-raised herd into hand-made farmstead artisan cheese, raw milk, and grass-fed beef. Founded in 2005, Clover Creek Cheese Cellar began selling cheese made from Ojala Farm milk before building its own creamery in 2007; since 2017, it has processed all of its cows’ milk on the farm. The family ages its raw-milk cheeses in climate-controlled cellars on locally grown wood shelving, where natural rinds develop character over time.WILLIAMSBURG, PA
Chaseholm Farm CreameryOn a 350-acre, multi-generational farm outside Pine Plains, Chaseholm Farm Creamery makes small-batch farmstead cheeses from milk produced by its own grass-fed herd. Siblings Rory and Sarah Chase run the operation in its third generation, with Sarah managing the dairy herd and grazing lands while Rory turns the farm’s milk into cheeses such as Camembert and Nimbus. The creamery is one of only a handful of New York farmstead producers making cow’s-milk cheese from its own herd.PINE PLAINS, NY