Seasonal, Handmade, Raw Milk Cheese
Parish Hill Creamery
Parish Hill Creamery
Creamery Address: 873 Patch Road, Westminster West, VT, 05346
CONTACT Rachel & Peter
Phone: (802) 324-4201
Email: cheese@parishhillcreamery.com
Website: parishhillcreamery.com
WELCOME TO PARISH HILL CREAMERY
The creamery will be open 10am - 5pm, November 29, 30, & December 1, 2024.
Take a spin around our website to see what we are up to. As always, cheese can be shipped to you or someone you really like! Our self-serve farm store is always open.
Our approach is elemental — a throwback to an earlier time.
TRADITION
We make cheese when the cows are outside grazing the hill farm pastures of Elm Lea Farm.
We use raw milk — cheese milk, our own autochthonous starters, traditional rennet, and Maine sea salt.
Our focus is on cultivating craft and honoring the heritage of traditional cheesemaking.
The result is cheese with exceptional depth and breadth of flavor, with toothsome textures, surrounded by beautiful, edible rinds; cheese that evokes the taste of this place, of sunshine preserved.
In 2013 we made our own starter cultures from the milk of four cows: Abigail, Sonia, Helga, and Clothilde.
We've propagated them ever since, and we use them to make every wheel of cheese at Parish Hill.
Learning our craft
Peter got his start making soft-ripened cheeses at his family’s business, the Guilford Cheese Company back in 1983.
Rachel learned at the vat with Peter when they started Parish Hill Creamery in 2013.
We learn new things every season at the vat, and every time we work with other cheesemakers.
Natural cheese offers the opportunity for cheesemakers to make something unique, something that is an expression of the land, the animals, the milk, their hands.
We make, teach about, and advocate for natural cheese that appreciates, learns from, and builds on traditional modes and methods.