We were anxious to buy their "Red Leaf:" a firm cheese aged in red wine-soaked Sycamore leaves and having a similar taste to bleu cheese, which took home second place in the 2010-2011 American Cheese Society competition. Their black walnut liquor-infused "Nutcracker" cheese, which wouldn't be ready this season until a few more weeks, won first place. Since buying the dairy farm--which dates back to William Penn times-- 11 years ago, the Renzis have only begun making cheese in the last two years. So, we also bought "Bliss," which is a firm cheese with hints of mushroom (I thought cheddar) and comparable in color and texture to Bree and tasting like Manchego.
All of these cheeses and 15 others are available through a cooperative known as a CSA, or Community-Supported (or Community-Shared) Agriculture. You, the community member, pay the famer an annual membership fee to help cover production costs, and, in return, receive a regular share of production in local artisinal cheeses. There are convenient pick-up locations in places like Downingtown, West Chester, Ardmore, and Wayne. Please visit: http://www.yellowspringsfarm.com/ for more information.