Parish Hill Creamery
Peter Dixon & Rachel Fritz Schaal
Parish Hill cheese is the expression of raw milk from Elm Lea Farm and the hands of the cheesemakers, with creamery propagated cultures, traditional rennet, and hand harvested sea salt.
The alchemy of make and age take place in the village of Westminster West, Vermont.
Parish Hill Creamery is the culmination of over 30 years of making cheese, working with cheesemakers, teaching classes, solving problems, and imagining possibilities. we love making cheese.
Peter, Rachel, and Alex make cheese traditionally, simply, as near to home as possible, and with the highest quality ingredients and results as can be had.
The milk is raw and the methods are traditional. Our starter cultures are made from the milk of 4 individual cows. Helga, Abigail, Clothilde, and Sonia were chosen for their health, their components, and their disposition. They were well chosen, and as a result we were able to make mother cultures that are truly an articulation their milk. our cheese is a revelation of that milk, these cows, those pastures, the water and the land.
We make cheese by hand. From pick-up at the farm, to fermentation and flocculation in the vat, to hooping, to salting, to flipping and washing, brushing and hanging, and ultimately readying for market.
Parish Hill Creamery, 873 Patch Rd, Westminster West, VT 05346