At Perrystead Dairy, we make American original cheese that’s thoughtful, delicious, approachable, and explores new boundaries. It's a reflection of curiosity, pursuit of mastery, and desire to share joy through expression of nature.

We work with small family farms committed to sustainability and great animal husbandry to cultivate a chain of goodness that begins with land practices, animal husbandry, and farmers, and carries through to our urban Philadelphia creamery where we transform world-class milk into cheeses that make their way to purveyors, restaurants, and cheese lovers far and wide.

Since opening in 2021, our cheeses have garnered 29 major domestic and international awards. As we look to the future, we aim to define a new American standard where taste, people, and planet lead the way. Join us on this journey.

For over 18 years, Yoav Perry has been dedicated to mastering cheesemaking, a hobby that grew into an obsession. After leaving a career in design and tech startups, he founded and led a company that supplied and consulted for artisan dairies in over 30 countries, gaining deep expertise in bacterial cultures, fabrication methods, and aging practices. Dubbed the "Renegade Cheesemaker" by Culture Magazine and the "Cheese Savant" by The Inquirer, Yoav’s work has been featured in The New York Times, Food and Wine, Wall Street Journal, Wine Spectator, Fast Company, The Oxford Companion to Cheese, and many other outlets. Yoav is an inductee to the Guilde Internationale des Fromagers.