For nearly a decade, Valley Milkhouse owner and cheesemaker Stefanie Angstadt has been making exceptional artisan cheeses in Pennsylvania's Oley Valley. With organic milk from a nearby grass dairy, her cheeses riff on European styles, but have their own American artisan flair. Witchgrass is no exception, with its tart, lactic paste and ashed bloomy rind! Jersey cream gives these wheels their rich, creamy indulgence, which perfectly balances the minerality of the grass-fed milk. Witchgrass is your ideal cheese for adorning a piece of toasted bread, a plate of fresh radishes, or both!