Parish Hill Creamery is a family endeavor rooted in the village of Westminster West, Vermont, where tradition, sustainability, legacy, and community form the heart of everything they do. Founded by Peter and Rachel, who bring over 40 years of cheesemaking experience and 30 years of consulting expertise, the creamery stands as a beacon for the preservation of traditional cheesemaking culture and collaborative farming practices.

The creamery operates with unwavering commitment to natural methods, making them the only American cheesemakers in distribution exclusively using traditional approaches. Their raw milk comes from healthy grazing cows at Elm Lea Farm at the Putney School, just five miles from the cheese house, where the animals graze on lush pastures that have been managed rotationally and regeneratively for over 20 years. Their starter cultures are clabbered milk from four individual cows - Sonia, Helga, Clothilde, and Abigail - and have been propagated at the creamery since they began making cheese at Parish Hill.

As educators, creators, makers, consultants, and advocates, Parish Hill Creamery believes that making natural cheese using traditional methods and ingredients is not only possible, but inevitable. They craft their cheese entirely by hand, from picking up milk at the farm through fermentation and flocculation in the vat, to hooping, salting, flipping, washing, brushing, and hanging, ultimately readying each wheel for market. Their cheese ages in a repurposed root cellar in the village, where thousands of pounds of cheese have aged well over the years, creating expressions that truly reflect the land, the animals, the milk, and the hands that craft them.

Dairy

• Dandy Charmer
• Humble
• Carefully
• Cornerstone
• Lillian
• West West Blue
• Kashar
• Smoked Kashar
• Reverie
• Vermont Herdsman
• Suffolk Punch
• Idyll
• Jack's Blue
• Elm Lea Collection
• Windmill Hill Array
• Westminster Selection
• Sooner & Later Samplers
• Social Distance Samplers