Cheese is going the way of the craft beer movement: People are learning how to make it in small batches while taking advantage of local ingredients and terroir.
AS with regional brews, demand for regionally-made cheese is on the rise. Matt Hettlinger can attest to this. He is a cheesemaker, working for the past two years at The Farm at Doe Run in Coatesville, Philadelphia, about 40 miles west of Philadelphia. On a table dressed in burlap, several cheeses on plates accompany caramelised red onions, candied nuts and glasses filled with Pennsylvania beers.