New Cheese from Parish Hill Creamery
Peter Dixon is (in our humble opinion) the Johnny Appleseed of the American artisan cheese world. Over his thirty year career, Peter has traveled the globe learning traditional cheesemaking recipes and teaching countless farmers (both here and abroad) how it’s done. Up until now he’s been a behind the scenes guy… the unsung hero, you might say, of some of America’s favorite fromage.
Now Peter and his wife Rachel have launched their own cheesemaking business, Parish Hill Creamery. We’re proud to carry their Italian-style cheeses and can’t wait to share them with you!
The cheeses are all made from raw milk sourced from the Elm Lea Farm, the dairy for the Putney School. The cultures are propagated in-house from one cheese make to the next, giving the cheeses a unique combination of microflora. That’s a nerdy way of saying they’re really delicious, with the kinds of nuanced flavors you can’t quite put your finger on, but fall in love with at first bite.
Stop by the shop this week and ask for a taste of Parish Hill Cheese!