By Margaret Gilmour
In the 1800s Southeastern Pennsylvania was a center of cheese production, a flourishing cottage industry fueled mostly by woman who made the farm’s cheese and butter. The farmers cultivated a variety crops and raised animals that grazed on lush pastures, which, of course, contributed to successful cheese-making.
And since agriculture was Chester County’s dominant industry—the region’s fertile soil fed with ample rainfall and temperate climates—the proximity to Philadelphia was ideal for supplying the city with plenty of pure, hand-crafted cheeses.
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