We’re very excited to welcome local cheese maven Madame Fromage aka Tenaya Darlington and cheesemaker Stefanie Angstadt from Valley Milkhouse to the Greengrow Farms greenhouse for an evening cheese tasting event. Stef is a new cheesemaker, quickly making a name for her Oley Valley brand. They make fresh cheeses, natural rind aged cheeses, and bloomy rind aged cheeses that follow French styles and respect for terroir.
Madame Fromage will guide guests through the tasting of four cheeses paired with a selection of beverages and light accompaniments. You’ll hear about the cheesemaking process and story behind featured cheeses, and learn more about tasting notes, and pairing profiles.
Dean Browne, local distiller behind Rowhouse Spirits will introduce you to his Bear Trap herbal liqueur and tiny batch Gin. We’ll have Philadelphia Brewing Company Cider as a bonus treat!
Madame Fromage is known around the country for her cheese blog and writes for various magazines and food publications, throws the best cheese parties in Philadelphia, and authored the book “DiBruno Bros. House of Cheese”.
Stef Angstadt • Valley Milkhouse
Stefanie explores old world style cheesemaking. She loves bacteria, mold and yeast equally, and is inspired by the French and Belgian traditions 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 and sheep – to shine. She finds it fitting to name her cheeses after those pesky Pennsyvlania weeds in the pasture: they represent the humble and inconquerable vegetation of our beloved home state – and they, too, are part of the terroir of the land.
Valley Milkhouse partners with nearby dairy farms for the highest quality milk in the region. The farms graze their animals rotationally on chemical-free pastures and never feed their animals grain. These are 100%, nothin’-but-grass fed milking herds – and the proof is in the curd!