Corner Stone Raw Cow Milk Cheese

In response to the American Cheese Society Judging Committee’s call for American Original cheeses, three cheesemakers – Sue Miller from Birchrun Hills Farm, Mark Gillman from Cato Corner Farm, and Peter Dixon and Rachel Schaal from Parish Hill in Vermont – joined forces to craft a true American original with three parameters, in order for it to taste as much like the place it was produced as possible: it must be made with raw milk with one herd of cows, with starter cultures made from the same milk and minimally-processed animal rennet, and locally-sourced salt.

This cheese is Parish Hill’s version of that challenge, named Cornerstone: It’s made from raw milk collected only while their herd of cows are grazing on the pasture, which limits production to only six months out of the year, and because the grazing conditions change during that time, so does the flavor of the cheese. It’s semi-firm and aged at least five months, with a bit of tang and earthy, peppery, fruity notes. It’s best enjoyed on its own, because – true to its mission – Cornerstone tastes more like its terroir than just about any other American-made cheese.

• Pairings: Cabernet Sauvignon, Zinfandel, oaky Chardonnay, pale ale, amber ale, porter, dry cider