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Emerald Valley Farm Artisan Cheese 1

ROBERT J. PAVUCHAK/POST-GAZETTE
WASHINGTON SUBURBAN LIVING 05222005
May 18, 2005 ( reporter Dave Templeton )
Allan and Alisa Fava-Fasnacht with a display of cheese dishes, in the front yard of the Co-Hill Farm in North Bethlehem. Allan is holding”Elliotts Jude Sierra” a Jersey cow, Supreme Champion of the Washington County Dairy show in 2003-2004, a top producer of the milk to make the cheeses known as Emerald Valley cheeses, which they make and sell. On the table is”Riccotta Salata”, whole milk riccotta cheese on Italian salad, Fromage Blanc, French for white cheese, Fresh Farmers cheese, cheese and pasta with roasted garlic and sun dried tomatoes, and milk fed veal from a four month old calf. Alisa Fava-Fasnacht is holding a platter of mozzarella cheese over slices of lush tomatoes, “the most fun cheese we make,” she said.
pavuchak wa cheese 0518a DSC_1623 PUBLISHED CAPTION: Robert J. Pavuchak/Post-Gazette photos
Allan and Alisa Fava-Fasnacht display cheese dishes in the front yard of the Co-Hill Farm in North Bethlehem. Allan is holding Elliotts Jude Sierra, a Jersey cow, supreme champion of the Washington County Dairy Show in 2003-04, a top producer of the milk to make the cheeses known as Emerald Valley cheeses, which they make and sell. On the table is Ricotta Salata, whole milk ricotta cheese on Italian salad, fromage blanc, French for white cheese, fresh farmer?s cheese, cheese and pasta with roasted garlic and sun dried tomatoes, and milk-fed veal from a 4-month-old calf. Alisa Fava-Fasnacht is holding a platter of mozzarella cheese over slices of tomatoes, ?the most fun cheese we make,? she said. Original Filename: pavuchak wa cheese 0518a.jpg