Parish Hill Creamery is a family endeavor focused on the preservation of traditional cheesemaking culture, collaborative farming and contributing to the overall health of our communities. Peter and Rachel make cheese only when the cows are on pasture, which in Vermont limits them to about six months.
They are firm believers in the importance of terroir, breed, feed, range, bedding - in fact, all aspects of how and where cheese is made and how the process and choices made change the flavor of the end product. They make, educate and advocate for natural cheese that appreciates, learns from, and builds on the traditional modes and methods.
They use beautiful milk from Elm Lea farm at the Putney School, just up the road from the creamery. The milk is the result of healthy animals grazing on lush pastures.
Parish Hill creamery make intentional choices and unique cheese in the village of Westminster West, Vermont, and were recently awarded a Super Gold at the 2023 World Cheese Awards in Norway.
