An artisan Vermont take on the Welsh Caerphilly cheese, this American original by Parish Hill is a surprising delight. It’s like cheddar, but with a flakier, firmer texture when it matures, and with a flavor influenced entirely by the natural terroir of Vermont. It’s made seasonally from May to September, from the milk culture of only 4 cows, and it’s precisely the quality and uniqueness of this milk that makes all the difference in the cheese. The attention to detail doesn’t stop at the barn – this handcrafted Vermont cheese uses organic rennet and fresh raw milk. It’s a small-batch, made-by-hand, sustainable and respectful way of producing farmstead cheese that we adore.
Bright, rich, with a slight tartness, Carefully starts creamy when young, hardening as it ages. Savor as a table cheese with a stout beer, as part of a cheese board with fresh fruit, chutney, or a hearty mustard.
Ingredients: Raw cow milk cheese, autochthonous cultures, traditional rennet, Maine sea salt
Nutritional information coming soon
Nutritional information coming soon