Located near State College, in the small, Amish farming community of Woodward, PA, Stone Meadow is a beautiful, unassuming agricultural wonder, and its farmer a unique and talented cheesemaking artisan. Recognizing that cheese has more value and is easier to distribute than milk, Brian started cheese production in 2005. His business has grown steadily, with about 5,300 lbs of cheese being produced in 2008. Brian sticks to standard, well-known cheeses, including Cheddar, Swiss, Colby and jalapeño Jack, because the local market demands them, though he does dabble in slightly more exotic varieties, like Camembert, Brie and a delectable cave-aged Cheddar.
Stone Meadow has approximately fifty head of cattle, some of which are beef cows that are processed by a local butcher and sold at various farmers’ markets in the region. Without doubt, all of the cows, regardless of breed, are happy and well-fed, and surprisingly friendly. Several greeted us, presumably hoping for acknowledgement and a few strokes on the head.