Parish Hill’s “monastic tomme” pays homage to the washed rind cheeses produced by monks worldwide. Throughout history, monks have made and sold semi-soft cow’s milk cheeses to sustain their monasteries. It was in these spaces that the tradition of washing cheese with brine or alcohol was created.
Humble is made with Parish Hill’s exquisite raw cow’s milk, which they source from Elm Lea Farm, just up the road. The wash? A cider they spontaneously ferment on the farm. Humble is mellow and buttermilk-y up front, but quickly gives way to a long pineapple-forward finish. Make sure you allow Humble to reach room temperature before serving, so you get all its layers of nuance!