Doe Run Farm is operated by Kristian and Haesel Holbrook in Coatesville, PA. Kristian, a chef and cheesemaker, is responsible for the dairy herds and cheese making of Doe Run Dairy, while Haesel operates the fruit and vegetable farming, preserving and fermentation portions of the farm. There is a focus on sustainable farming practices at Doe Run, which includes rotational grazing of the herds of Jersey cows, East Friesian sheep, and Sannen and Nubian dairy goats.

This small, mold ripened cheese is made from Jersey cow, and sheep’s milk and aged for three to six weeks before release.

Produced in an oval shape, cheeses have an extremely soft texture that will beome liquid when mature, and are decorated with a seasonally foraged aromatic leaf such as Spicebush on top. Spicebush is a native shrub that has edible leaves, berries and wood.

(NB - Doe run Dairy also produces Cowbird which is made to the same recipe as Hummingbird but produced only from cow’s milk.)