In a languishing dairy industry, farmers look to artisanal cheese as a solution
Scrolling through Instagram, Scott Schroeder sees a picture of Sue Miller posing for a selfie with a block of cheese.
Not too long after, that cheese — handmade and aged in Miller’s Chester County creamery — has traveled an hour east into Philadelphia and ended up at Schroeder’s Queen Village restaurant, Hungry Pigeon. There, the cheese is carved up and served at the rustic, exposed-brick eatery where Schroeder is the owner and chef. One order of cheese is $7. Five is $25. Pricier than Kraft Singles or the goopy Philly tourist novelty, Cheez Whiz? For sure.
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