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
Nutritional information coming soon
Nutritional information coming soon
Nutritional information coming soon