Cheese It Up This Mother's Day

What better way to show your mom some love than with a local cheese plate crafted just for her? Here are some tips and recipes to get you started, plus a list of the local hunks you'll find at the Farmstand cheese counter.

Cheese Plate Basics (click here for more on cheese plate strategy):

  1. Choose a variety of cheeses with different textures and flavors.
  2. Limit your plate to 5 cheeses or fewer. (Too many cheeses can overwhelm the palate!)
  3. Keep it simple with just a few accouterments, like crackers, honey, and some fresh strawberries. 
  4. Label all of the cheeses with the name of the cheese, the farm/creamery/cheesemaker, and a few descriptive words.
  5. Let the cheeses come to room temperature before serving.
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Ready to get shopping? Stop by the Fair Food Farmstand for the largest variety of locally made cheeses in the Philadelphia area, including:

Hard Cheeses

  • Cave-Matured Cheddar (Bobolink Dairy)
  • Havilah (Cherry Grove Farm)
  • Four Leaf Clover (Clover Creek)
  • St. Malachi (The Farm at Doe Run)
  • Black Pearl (Hidden Hills)
  • Old Gold (Hidden Hills)
  • Camel’s Back (Meadowset Farm)
  • Kidchego (Misty Creek)
  • Fieldstone (Yellow Springs Farm)

Soft Cheeses

  • Noble Road Brie (Calkins Creamery)
  • Buttercup Brie (Cherry Grove Farm)
  • Hummingbird (The Farm at Doe Run)
  • Chevre (Goat Rodeo)
  • Sheep Camembert (Roundtop Farm)
  • Sharp 2 Chevre (Shellbark Hollow)
  • Thistle (Valley Milkhouse)
  • Clover (Valley Milkhouse)
  • Black Diamond (Yellow Springs Farm)
  • Cloud 9 (Yellow Springs Farm)

Semisoft Cheeses

  • Smoke Signal (Calkins Creamery)
  • Vampire Slayer (Calkins Creamery)
  • Bathed in Victory (The Farm at Doe Run)
  • Buttercup (Hidden Hills)

Blues & Stinkers

  • Birchrun Blue (Birchrun Hills)
  • Red Cat (Birchrun Hills)
  • Blue Bell (Valley Milkhouse)