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parish hill creamery

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raw milk cheese

parish hill creamery is a family endeavor drawing on peter dixon's 35 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.  



we make cheese by hand.  (though, in his 30th year of cheesemaking, peter finally got that dutch vat with the electric stirrers...) 

from pick-up at the farm, to fermentation and flocculation in the vat, to hooping, to salting, to flipping and washing, brushing and hanging, and ultimately readying for market.