Doe Run Farm is managed by Kristian and Haesel Holbrook in Coatesville, PA. Kristian, a chef and cheesemaker, is responsible for the dairy herds and cheese making of Doe Run Dairy, while Haesel operates the fruit and vegetable farming, preserving and fermentation portions of the farm. There is a focus on sustainable farming practices at Doe Run, which includes rotational grazing of the herds of Jersey cows, East Friesian sheep, and Saanen and Nubian dairy goats. St. Malachi is the most recent addition to the cheeses made at Doe Run Farm and is made in the alpine style with a firm, washed rind. For production, the curd is heated and washed with water, re-heated and then brine added during the make process. This results in a low salt, low lactose cheese that is designed to be consumed when it is relatively young - aged about three months,. Produced in the shape of a traditional gouda, St Malachi has a mottled brown and yellow rind and a firm texture. The interior paste is a deep, golden yellow.