Reverie is a semi-firm tomme style cheese made by Parish Hill Creamery in southern Vermont, US. This milky flavoured cheese is made using raw milk of cows. The aging period varies from 5 to 10 months. When young, it has slight tang and bright milky flavour that becomes more sharp and robust with gray, stone-like rind as it ages.

Reverie

Parish Hill Creamery

West West Blue is a two-day Gorgonzola-style cheese made by Parish Hill Creamery in Vermont, United States. The cheese is made from fresh raw cow's milk. Two separate kinds of cheese are made over two days and at the end of the second day; the curds of the first day are mixed with warm, fresh curds, and aged 90 - 180 days.
Like a typical Gorgonzola, an edible rind covers a soft velvety paste with streaks of blue veining, a creamy texture and a slight crunch from the blue mould. Flavours range from the initial bite from its blue veining dissolving into a mushroomy, spicy earthiness. Salty and sweet flavours dominate the profile with added notes of grass, barnyard and burnt caramel.
Pair West West Blue with Zinfandel or a barleywine.

West West Blue

Kashar is a Balkan style pasta filata cheese, made by Parish Hill Creamery in southern Vermont, US. It is made by stretching curds and then kept in the bast molds for at least 2 month. During maturation it is rubbed and polished with olive oil that gives an edible rind. Similar to Suffolk,  it is buttery and tangy in taste and is suitable with any meal. Some versions are aged over six months that develops peppery notes.

Kashar

Vermont Herdsman is an Asiago style, Italian cheese made from raw milk of cow, made by Parish Hill Creamery in Southern Vermont, US. This washed rind cheese is aged for over 9 months that gives sharp flavour with hints of hazelnuts and pineapple. If the cheese is further matured for over 12 months, the interior becomes granular. At the time of maturation, the wheels are brushed with a salt brine that gives a straw coloured edible rind. The cheese is crumbly in texture and sweet and salty in flavour with hints of caramel, and a tangy after finish taste.

Vermont Herdsman

Suffolk Punch is a classic pasta filata cheese, made by Parish Hill Creamery in southern Vermont, US. It is made by stretching curds until it forms its gourd-shape. This black rind cheese is made using part-skim milk of cows. The cheese is aged for at least 2 months, during which it is rubbed and polished with olive oil that gives an edible rind. When young the interior part is firm and smooth and becomes flaky and dry as it ages.  Buttery and tangy in taste, it is suitable for any meal. Some versions are aged over six months that develops peppery notes.

Suffolk Punch

Humble Herdsman is a semi-soft tomme style Italian cheese made by Parish Hill Creamery in southern Vermont, US. The washed rind cheese aged for over 5 months, is made using raw milk of cows. When young, it has a nutty and mild flavour with golden rind which is formed by brushing the cheese with Cider, and as it ages it develops earthy, vegetable notes and small eyes throughout the semi-soft paste.

Humble Herdsman

Chapman's Pasture is a Parmesan style cheese made by Parish Hill Creamery in southern Vermont, US. This black rind cheese is made using part-skim milk of cows. The cheese is aged for at least 12 months, during which it is rubbed with olive oil and vegetable ash frequently, that gives sharp and sweet flavour with a granular texture.

Chapman's Pasture

parish hill creamery makes raw milk cheese, seasonally, by hand, in   westminster west vermont.