A Kensington fromager at Perrystead Dairy is making creative and exciting new cheeses using milk from Montgomery and Bucks counties, writes Craig LaBan for The Philadelphia Inquirer.

Yoav Perry has decided to cast away the conventions of European traditions and instead embrace the American mash-up culture of mixing and reinventing cheeses at his Perrystead Dairy.

“I’m interested in making new styles of seasonal American cheeses,” said Perry. “I don’t want to make an Italian or French cheese. I don’t want to make a camembert and just give it the name of a local creek.”

His latest hit is Intergalactic, a complexly creamy cube with a wrinkly rind he calls “a regional American mutt.”

The cheesemaker truly does not let the norms and traditions limit him.

Where most producers use a maximum of a dozen different cultures in their cheese-making process, Perry has 125 different cultures.

“They each have subtle differences and you can combine them in different ways to create some interesting cheeses,” he said.

The dairy only opened a year ago, with the help of a state grant that supports the Pennsylvania dairy industry.

In turn, the creamery gets all of its milk from Bucks and Montgomery counties.

Read more about Perrystead Dairy in The Philadelphia Inquirer.