Hermit Cheese

Hermit is a large-format, beer-washed tomme with a beautifully rustic personality. This raw cow’s milk cheese is washed in Rowdy Monk, a Belgian-style quadruple ale brewed by Hermit Thrush Brewery in Brattleboro, Vermont. The beer wash creates a dark, burnished rind with lingering notes of yeast and malt. Aged for 5 to 8 months, Hermit develops a sweet, complex flavor profile with earthy undertones and a lasting finish. Its dense, semi-firm texture makes it an excellent choice for melting or for a standout place on a cheese board.

Parish Hill Creamery crafts Hermit using milk from Elm Lea Farm at The Putney School, where cows graze on lush Vermont pasture. The creamery uses native, house-made starter cultures derived from four specific cows: Helga, Abigail, Clothilde, and Sonia, selected for their excellent milk quality and temperament. Every stage of production is hands-on, from hooping and washing to brushing and aging in a historic root cellar that has matured some of Vermont’s most iconic cheeses. This process results in a cheese that expresses the landscape and traditions of Vermont.

Founded in 2013 by Peter Dixon and Rachel Fritz Schaal, Parish Hill Creamery is dedicated to preserving traditional cheesemaking culture. Their ethos is rooted in collaborative farming, natural raw milk, and minimal intervention methods that honor terroir. Based in Westminster West, Vermont, Parish Hill has become known for its distinctive, characterful cheeses that reflect both place and craft.

• Pairings: Belgian-style ales, Trappist beers, Chardonnay, or an off-dry cider