Bear Meadows Farm

The farm, consisting of 190 total acres with about 90 forested, was purchased by Harold Biddle in 1959. Initially in poor repair, the barn and outbuildings were restored, and beef cattle were raised. A new house was built in 1970 using recovered bricks from a State College livery stable. In 2002, Jeff and Claudia Biddle took over the farm operations, converting it into a grass-based dairy in 2005 and receiving a permit for raw milk sales in 2009.

The farm's cows are grass-fed, and the chickens are free-range, ensuring high-quality raw milk and eggs. Jeff Biddle, who transitioned from a wood working business to farming, emphasizes animal welfare and the quality of their diet. Cows are treated as individuals with names and personalities, and their comfort is prioritized to maintain their health and happiness.

The farm offers a variety of cheeses including Colby, Swiss, and several types of Cheddar, as well as beef and some of the best pure maple syrup available. Visitors are welcome Monday through Saturday between 4:00 - 6:00 pm.