Parish Hill Creamery produces seasonal, hand made, raw milk cheeses. Peter Dixon brings over 30 years of cheesemaking experience and is joined in the endeavor by his wife Rachel and sister Alex Schaal.
Parish Hill Creamery uses the milk from the Elm Lea Farm at the Putney School just five miles south of the West Parish Cheese House. The milking herd grazes on hillside pastures and the creamery produces cheese from May to October taking full advantage of the pastures, which yield milk with high aromatic quality and creates cheeses with complex, subtle flavor. Fermented feeds are not fed during the production season of Parish Hill Creamery cheeses.
In addition to the raw milk we use creamery-propagated cultures, traditional rennet, and Maine sea salt. Cheese cultures are propagated continuously to maintain activity and, along with the raw milk microflora, create the fermentations that facilitate the cheesemaking and aging processes. Traditional calf rennet comes from Europe, and our salt is produced by the Maine Sea Salt Company in Marshfield by evaporating salt water.