Cheese Of The Month: Millwood Springs Organic Blue Cheese

Making good blue cheese isn't easy.

After a first batch of beginner's luck, Amos Miller at Misty Creek Dairy in Leola, Pa., spent nearly two years flailing at subsequent blues that "even the pigs wouldn't eat."

Thankfully, with the help of a consultant and some pristine raw milk from Eli Esh's Millwood Springs Organic in Willow Street, he is now making a blue under Millwood's name that has become one of the best examples in Pennsylvania.

Each richly veined slice, speckled with blue-gray pockets and a dense creamy paste that reminds Aimee Olexy at Talula's Daily of mountain Gorgonzola, hews more mellow than sharp, with a measured balance of sweetness, tang, and earthy funk, and a fudgy texture that shaves off a wedge in creamy curls.

To read the rest of the story, please go to: Philadelphia Inquirer