Whether you crave cheese made from cow, goat or sheep's milk, you don't have to look far to find handcrafted, locally made cheese to please your palate.
"This artisanal cheese thing is taking off, and we are going to see a lot more of it," said food historian and author William Woys Weaver, whose latest book, "As American as Shoofly Pie," will be available next spring.
Weaver said the resurgence started 10 to 15 years ago, which has led to at least 30 farms in the region making cheese today.
He credits the Pennsylvania Association for Sustainable Agriculture, an educational and support system for farmers, for having a lot to do with its regrowth.
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