Named for a Roman Catholic parish in Pennsylvania’s Londonderry Township, St. Malachi by The Farm at Doe Run embodies the heavenly qualities of buttery cheddar, young Gouda, and fruity Piave Vecchio. Its smooth, savory paste is imbued with hints of crème brûlée that emerge the longer it sits on the tongue.
The Farm at Doe Run proudly carries the torch of traditional dairy farming in Pennsylvania’s Chester County, upping the cheesemaking ante with the ultimate in sustainable practices. Their free-range herds of cows, goats, and sheep graze rotationally on 350 acres of native grasses that are fostered by locally-sourced mushroom compost. The animals are milked on a natural cycle to make seasonal mixed-milk cheeses, and the whey byproduct is used to feed the farm’s herd of heritage pigs and fertilize the pastures. The resulting high-quality soil supports strong tree root systems, which filter and shade nearby waterways, allowing the fragile brook trout population to flourish.
Margaret Leahy
Margaret Leahy is a Contributing Editor at culture.
