Parish Hill Creamery specializes in what you could call the sourdough or natural wine of cheese. Fermented with natural cultures endemic to their aging room, these cheeses have a real "taste of place," and in the tiny town of Westminster West, Vermont, the cultures are tasting good. We've assembled a great selection of their cheeses, so you can get a taste of what they're all about.
Collection includes:
Carefully -
A cousin of cheddar; robust, tart, and bright, with a creamy texture. Closer to the rind, see if you can pinpoint notes of freshly roasted peanuts and fried chicken skin that contrast the acidic paste beneath.
Reverie - A citrusy rustic-rind tomme that's tart but also a little sweet. Mulchy on the nose, with that signature Parish Hill note of roasted peanuts. As the wheels get older, they develop more allium-y notes, which compliment the sharper, more aged profile.
Humble - Cider fermented on the farm is the not-so-secret ingredient in this washed rind tomme.
Humble is mellow and buttermilk-y up front, but quickly gives way to a long pineapple-forward finish. A creamy and fruity delight.
Includes over 1.5 lbs of cheese, and serves 6-8 people in one serving, or fewer people over 2-3 weeks.
