Cheesemaker Stefanie Angstadt’s passion for making cheese began in Brooklyn and then carried her to the award-winning Avalanche Cheese Co. in Basalt, Colorado where she learned the craft of olde-world style cheesemaking. Stephanie has returned to Pennsylvania and her German ancestors’ local roots in Oley Valley to handcraft raw, pasteurized and aged cheeses, butter and yogurt from sheep and cow milk. Milk for the cheese, yogurt and butter is sourced from nearby dairy farms who graze their animals rotationally on chemical-free pastures and never feed their animals grain — 100%, nothin’-but-grass fed milking herds — and the proof is in the curds! Valley Milkhouse currently offers sheep cheese, cow cheese, sheep milk yogurt and cultured butter from cow milk.
92 Covered Bridge Road
Oley, PA 19547