raw milk cheese
parish hill creamery is a family endeavor drawing on peter dixon's 32 years of cheesemaking and consulting experience. with rachel and alex, and the apprentices and children, peter is orchestrating the fermentation and transformation of excellent milk into beautiful and delicious cheese.
parish hill cheese is the expression of raw milk from elm lea farm in the hands of the cheesemakers, with creamery propagated cultures, traditional rennet, and hand harvested sea salt.
the alchemy of make and age take place in the village of westminster west, vermont.