Inspirations, uncertainties and the promise of spring

A trip to the Bernese Oberland

I recently traveled to the Swiss alps to hike in big mountains and explore the cheeses made in these remote alpine environments. I was awed by the beauty of the Jungfrau region in the Bernese Oberland with its car-free mountaintop villages and its auburn Fleckvieh cows making "special milk" for cheese. The milk is unique because cheese is only made for 3 months of the year during summer when the snow on the mountain peak melts, giving the cows access to high alpine meadows of wildflowers and native grasses. It's this diverse mix of forage that gives alpine cheeses their unique flavors that cannot be duplicated in any other part of the world (not even the Oley Valley, unfortunately).

I met a dairy farm family whose cows were chomping away on dried hay in their barn, three feet of snow on the ground outside, giant iron cow bells strung along the roofline with pride. While the calves "freshen" or have their baby calves this spring, the milk that flows with this initial lactation feeds the calves and the family until the cheesemaking season begins in June. That's when the magic happens, turning this vibrant milk into a simple pressed cheese that can age anywhere from 6 months to several years. Tickled from learning about my profession back home, a newly acquainted friend and restaurateur gave me the honor of splitting open a 2-year wheel of his grandmother's Berner "AlpKase" and cutting a wedge for me to take home. Carefully and intentionally, I have savored a sliver of that wedge every day since I've been back.

I am grateful for the chance to travel for a couple of weeks to see family in Europe and explore the cheeses that first pulled me towards the craft. I hold a part of each of these voyages in my heart. Half of my family (on my mother's side) lives in the small city of Sint-Truiden in Flanders, Belgium and my sister and her family live in the UK with a move planned to the Netherlands this spring. They give me reason to travel to Europe in winter. Each trip seems to shape me. Sometimes (ok, always) I get inspired by cheese. Usually, I'm humbled by the people I meet who make their living off the land, even in the most rugged environments. Always, I feel overwhelmed with gratitude for the place that I've chosen to lay down roots, the Oley Valley, in all of its flaws and beauty. Home sweet home.

The challenges...

It's a strange time to be living in. Some of you are facing the uncertainty of how your livelihood will be impacted by the global pandemic, and you've been asking me about my business, too. None of us can predict what the next few months will hold. All I know is that this moment of disruption and chaos has strengthened my devotion to getting fresh, wholesome food to my Berks community. While about 30% of our business is based on the restaurant industry in Philadelphia and the Lehigh Valley which of course has come to a complete halt since the statewide mandatory closures were announced this week, there's a good portion of my business that depends on YOU, my individual customers from the region who have stayed with me through thick and thin, through all of the volatility and inconsistency that a small scale creamery business brings. I need you now more than ever.

At the farmers market in Philadelphia this past weekend, people came out in strong numbers, and I believe this happened for several reasons. You are looking for good food. That's an element that hasn't changed with the crisis and perhaps has even been strengthened by it; we all need to boost our immune systems with nutrient-dense foods. Second, an open-aired market is a great place to shop for food. No recirculated air to breathe, no shopping carts to handle, no mobs of customers to contend with. And third, I believe that people come together to support each other in times of crisis. I've noticed friendlier interactions with strangers, renewed friendships doing a better job of keeping in touch, and a sense of camaraderie among the regional food community including consumers, producers, farmers, restaurants and retailers. We are all looking to help each other out, and one way we can do that is to spend our dollars more wisely on the folks who most need it. It's the small businesses - not the big box stores - that need your dollars now more than ever. As long as farmers markets remain open, we’ll keep attending them.

Promise of spring

I'm pleased to announce the hiring of our newest employee, Joel, who is originally from Bismarck, North Dakota and has been a chef in restaurants in Philadelphia and beyond for over 20 years. He brings to Valley Milkhouse a wealth of knowledge that will continue to improve our recipes. Welcome to Oley, Joel!

With the launch of our farmstand this Friday, I am excited to share the cheeses with you that have been aging in our cave all winter.

At the farmstand, I'm trying out a new concept this year. The usual daily self-serve system will be in place 7 days a week as it was last year. On Fridays, I will be opening a "cheese shop" which will be staffed (with a remote doorbell for service) starting at 10 am until 6 pm. Over the years I see people looking perplexed by the funny names we give our cheeses and uncertain about what to actually bring home. This spring, I want to bring you into our world, guide you through our cheeses with tasting notes and pairing ideas and samples to sniff and taste. I will have whole wheels available so you can size up your perfect wedge, and we'll cut and wrap it fresh to order. I am devoting myself more fully to you, my customers who live here in Oley, or throughout Berks, or who even travel from Philadelphia, Easton and beyond to buy our cheeses straight from the source. It fills me with joy to catch you observing our process in action, peeking into our creamery windows, smiling and waiving hello.

Thanks for your support, everyone. I look forward to seeing you this weekend.

Stefanie