A sustainably minded Chester County dairy, Birchrun Hills Farm produced milk from hormone-free Holstein and Jersey cows for two decades, but farmers Ken and Sue Miller turned to cheesemaking in 2006 when milk alone was no longer a viable livelihood.
Among the farm’s acclaimed raw-milk products: the bestselling Birchrun Blue (a semi-soft blue with natural rind and delicate flavor), Highland Alpine (a nutty, mountain-style cheese much like gruyere), Equinox (a creamy cheese with notes of caramel and salt) Fat Cat (a tangy soft cheese with a grassy finish) and Chester County Cream Cheese, plus limited edition cheeses like the washed-rind Red Cat and Mountain Tomme.
Having attracted the attention of fromage-philes in Philly and beyond, Birchrun Hills’ cheeses frequently make appearances at restaurants like Talula’s Table, Majolica, White Dog Cafe and Southwark.
