Perrystead Dairy

Just introduced our new Daybreak and Blackseed Daybreak at the Fancy Food Show in NYC and ACS in Louisville, and we are beside ourselves with the response to this new cheese.
Thank you for highlighting it as one of the best things tasted at the Fancy Food Show, and thank you everyone for coming to taste it and giving us feedback. Introducing a new trees that is so different than all of our other products is always an exercise in performance anxiety…
Daybreak is a fresh basket cheese with a springy body, gentle tang, no rind, and light salinity that builds as you eat. Inspired by an Eastern Mediterranean breakfast cheese that dates as far back as the 12th century, (hence the name), it has been evolved to snacking, salads, cooking, or melting to a gorgeous pull.
Blackseed Daybreak is studded with Nigella seed, a crunchy herbaceous seed with onion and thyme notes that is widely used throughout the Eastern Mediterranean and beyond.
We can’t wait for you to try it and are already shipping it as far as California. It is available for retail and foodservice through and

Happy Friday from the Meet the Maker event at the American Cheese Society in Louisville Kentucky!
Thank you for putting out another great conference! And thank you all cheesemakers, mongers, trade, and volunteers for participating!

We are so delighted to share that our Atlantis took DOUBLE GOLD 🥇🥇 and our Madcap took GOLD 🥇 at the International Cheese Awards in England.
This massive competition was established in 1897 and runs alongside the International Dairy Expo, it features some 4,600 cheeses from 46 countries and judged by 250 professionals.
As America approaches its 250th birthday, we’re proud to fly the flag for American original cheese and bring a little gold home from across the Atlantic. 🇺🇸
We are so happy to see all of our fellow American cheesemakers get so many honors and top awards this past week. I cannot imagine a better place and time to make cheese on this planet.
❤️🇺🇸❤️🇺🇸❤️

It’s that time of year again!
The ’s Summer Fancy Food Show is the largest, most exciting food tradeshow in America, and we are exhibiting all 3 days at one of the largest and most prestigious spaces: the World’sBest Cheese booth, #836 -
300,000 sq ft, 30,000 food professionals, 1,000 product launches, over 50 countries represented - it’s the world of food converging on New York City June 28-30.
Stop by for a taste to find out why Perrystead’s American original cheeses have earned 26 global awards and how you can get them for your customers!
This year the Good Food Foundationos joining the show and we will be honored to receive their medals for our Intergalactic, Madcap, and Moonrise cheeses!

It’s the weekend… and our Intergalactic,
Moonrise, and Madcap are awaiting a picnic!
These three cheeses have all just received the 2026 Good Food Awards and will be getting their medals next Saturday in NYC at the opening of the Fancy Food Show (where we will be exhibiting all 3 days at booth 836 with - come see us!)
Have a lovely summer weekend!

New cheese: …Daybreak!
Even when focusing on American originals, there will always be pieces of that trace back to millennia-old traditions. This is our evolutionary interpretation of something we really love and flavors I grew up with.
Daybreak is a fresh basket cheese with a springy body, gentle tang, clean cultured milk notes, light salinity that builds as you eat, and no rind.
While we mostly shy away from inclusions, we did make a version with nigella seeds from to add traditional crunch with notes of onion and wild thyme.
So what’s the story? Daybreak is inspired by Tzfatit, the mountain cheeses of Safed in the Upper Galilee, where Jewish cheesemaking is documented as far back as the 12th century. This is where Kabbalah and Jewish scholarship flourished after the Spanish Inquisition and expulsion, and under Ottoman rule Jews and Arabs made these cheeses together in the 16th century. Versions of those cheeses spread throughout the Levant, helping shape an entire family of white fresh and brined cheeses such as Akawi, Nablusi, and Gibneh Baladi that are still made today.
Right now you can only have it at under the brilliant preparations of , but soon in more places. Stay tuned!

WE JUST TURNED 5!
I remember building this place piece by piece. A floor drain tunnel, a kitchenette that sent me to urgent care, a shipping container production room that barely made it through the doorway. Turning a deserted lot into a garden. Milk showed up. Then there was cheese. Our first market had a line we didn’t expect.
Five years in, and it still feels surreal. The garden is blooming. The cheese is in great shops and restaurants coast to coast. The 24/7 dispensary never stops. Box subscribers nationwide...
What hasn’t changed? We still don’t take ourselves too seriously, and the cheese principle remains: Reward great farmers, play with exceptional milk, use imagination, never give up on standards. This is the recipe for cheese dreams.
So thank you for sharing our cheese dreams, for coming back and putting our cheese on your tables, in your shops, on your menus and on your gifting lists. We thank the farmers, the cows, the land, and everyone who helped us in this mission. You know who you are. We’re just getting started!
Yoav and team Perrystead