Reverie Cheese

Reverie is a traditional Toma (meaning a small, semi-hard cow’s milk cheese with a natural rind, inspired by cheeses from the Piedmont), made by Peter Dixon and Rachel Schaal at Vermont’s Parish Hill Creamery. Made with only raw,  locally-sourced milk and allowed to age for at least 5 months (and usually closer to 10), the smooth and luscious Reverie starts off tasting of tangy fresh milk, and as it ages it develops sharper notes of sour cream and allium. Wild molds add extra depth of flavor, and help the rind develop its signature color of gray stone. Add it to a cheese board alongside cured meats, rustic sourdough, pickled vegetables, fresh figs, toasted walnuts, and onion jam.

Founded on a mission to make only natural cheese, by hand, Parish Hill sources all of their milk from Elm Lea Farm, just up the road from the creamery in the village of Westminster in southeast Vermont. All of their cheeses are produced only when the cows are allowed to graze free during non-winter months, and are aged in a repurposed root cellar.

• Pairings: Chenin Blanc, Chardonnay, Pinot Noir, Chianti Classico, crisp farmhouse ale, dry hard cider