Parish Hill Creamery

Smoked Kashar

2017-04-03T12:30:21+00:00

Smoked Kashar is made from the same curd as the Kashar and Suffolk Punch and is also aged for at least 2 months.  Instead of going to the cave, Smoked Kashar is taken down the road to Grafton Village Cheese where Vermont apple wood provides a mild smokiness to this smooth and supple cheese.

Smoked Kashar ages for at least 2 months, weighs 4 – 8 pounds, and is available in wedges.  Whole wheels are available by special order.

For information on where to purchase, click here.

 

Smoked Kashar 2017-04-03T12:30:21+00:00

Hermit

2017-04-03T12:26:58+00:00

Hermit is a larger format, beer-washed Tomme.  Rowdy Monk is a limited release, Belgian quadruple ale made by the folks at Hermit Thrush Brewery in Brattleboro, Vermont.  aged at least 3 months. Wheels are 12 inches in diameter and weigh approximately 8 pounds.

For information on where to purchase, click here.

 

Hermit 2017-04-03T12:26:58+00:00

Cornerstone

2017-04-03T12:24:29+00:00

The Cornerstone Original Project

Four cheesemakers made the same cheese, or did they?  What happens when we all follow one recipe, each use our own native cultures, use the same forms, and encourage wild rinds?  In response to the ACS Judging Committee’s call for American Original cheeses, we hatched a plan to develop an approach to cheesemaking that demonstrates the elemental nature of the raw milk.  By limiting the input variables, we allow the raw milk to determine the nuances of texture and flavor unique to each of our Cornerstones.

Stones are 10 inches in diameter and weigh approximately 8 pounds.

For information on where to purchase, click here.

 

Cornerstone 2017-04-03T12:24:29+00:00

Reverie

2017-03-22T14:45:32+00:00

Parish Hill Creamery

This traditional Tomma has a bright milky flavor and slight tang when young, becoming sharper and more robust with age. Wild molds are encouraged during aging resulting in rind resembling gray stone. Aged 5 to 10 months.

For more information on where to purchase, click here.

Reverie 2017-03-22T14:45:32+00:00

Kashar

2017-03-23T11:12:19+00:00

Turkish Basket Provolone, aged for at least 2 months, then rubbed with olive oil and polished to create an edible rind. The interior is firm and smooth when young and becomes flaky and drier with age. The flavor is buttery, tangy, and somewhat peppery, with familiar picante notes.

For more information on where to purchase, click here.

Kashar 2017-03-23T11:12:19+00:00

Suffolk Punch

2017-03-23T11:15:16+00:00

Gourd-shaped, whole milk Caciocavallo-style cheese is a classic pasta filata made by stretching lactic fermented curd in hot water to form the traditional shape. Caciocavallo – cheese on horseback, refers to the way two cheeses are tied at the ends of a long rope and then hung over a rod to age, like saddlebags thrown over the back of a horse. Our Suffolk Punch ages for at least 2 months, is rubbed with olive oil and polished during the process to create an edible rind. The interior is firm and smooth when young and becomes flaky and drier with age. The flavor is buttery, tangy, and even peppery, especially when aged more than 6 months.

For more information on where to purchase, click here.

Suffolk Punch 2017-03-23T11:15:16+00:00

Idyll

2017-03-23T11:17:26+00:00

Part-skim, long aged Gruyere-style cheese with a scattering of small eyes throughout the solid, toothsome paste. Tropical and piquant notes mingle in this sharp yet sweet cheese. Idyll slices nicely and melts beautifully. 40 pound wheels are 14 inches in diameter and aged at least one year.  (available spring 2016).

For more information on where to purchase, click here.

Idyll 2017-03-23T11:17:26+00:00

Vermont Herdsman

2017-03-23T11:19:24+00:00

Whole milk cheese made in the method of Asiago Grasso Monte. VT Herdsman is made in the summertime when the cows are grazing on hillside pastures and aged for at least 9 months to develop a full, slightly sharp flavor with hints of pineapple and hazelnuts. The interior texture is smooth and becomes more granular as the cheese ages beyond 12 months. The outside is periodically scrubbed with salt brine to produce a straw colored, edible rind.

For more information on where to purchase, click here.

Vermont Herdsman 2017-03-23T11:19:24+00:00

Humble

2017-03-23T11:21:54+00:00

Parish Hill Creamery

A whole milk semi-soft cheese, aged 3 to 6 months with a smooth texture and a smattering of eyes throughout the paste. Young Humble has a mild, nutty flavor that develops a funky earthy flavor with age. The golden-hued, edible rind is formed by brushing the outside with local hard cider.

For more information on where to purchase, click here.

Humble 2017-03-23T11:21:54+00:00