The creamery was established in 2003 and soon local foodies became accustomed to the great taste of grass-fed Pequea Valley yogurt.  At first they only made a little yogurt each week. There just was not enough consumer demand.

As time continued, the market picked up, more popularity brought more demand. Pequea Valley Farm makes a Greek Yogurt where they drain off some of the whey to help make a thicker product. This was prior to the Greek yogurt fad that has swept all across the United States, seriously expanding the yogurt selections in the supermarkets. Pequea Valley was there prior to all the hype;