Parish Hill Creamery

01/29/2026

09/18/2025

15 years. ⁣
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i loved him then, i love him still. ⁣
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the world is so much. and cancer is so much. ⁣
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but we’re going to keep bringing what we have to each other, to the world, and to you. ⁣
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08/07/2025

photo shoot. ⁣
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dash and dot. ⁣
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cornerstone, dandy, and wild shepherd feta. ⁣
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08/02/2025

we make the cheese we want to eat. ⁣
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each season is a chance to improve, even just a little. not making a new one just to make a new one. ⁣
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that said, here’s a new one. ⁣
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we started buying sheep milk from this season. the was going to be a sheep milk take on humble, but then pete and brian made taleggio at the conference and the rest is the story. ⁣
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humble x sheep x taleggio x dandelion wine⁣
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for now you can find it at ⁣ .farmers.market and of course at the creamery store.
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🖕

07/14/2025

hot damn. ⁣
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how pretty are these first three? ⁣
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may brought us blood infections, too few hours, and too few hands. ⁣
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we’ll catch up. in our way. and in the meantime…⁣
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03/10/2025

came across this poster from the 2007 acs conference in burlington. people who were there often say it was their favorite (that or montreal…)
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of the 32 cheesemakers listed just 14 are still in business. 18 are gone. ⁣
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this weekend we will be meeting up with makers, mongers, researchers, and dairy farmers, and at least part of the conversation will be about what it means to stay in it. ⁣
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02/14/2025

my sister, my mother, me. ⁣
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thank you
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i’m so grateful for all the beautiful pictures of all the lovely people. the ones i know, and love. the ones i recognize and am glad to see smile. the ones i’ll meet one day if i’m lucky. ⁣
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11/18/2024

this is jack. ⁣
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he was my very, very dear boy. ⁣
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we named jack's blue for him. ⁣
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on friday his cheese was awarded a super gold at the ⁣
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good boy, jack. ⁣
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10/16/2024

6 day intensive workshop designed for anyone looking to develop or improve on a small-scale cheese business. This session includes hands-on cheesemaking as well as lecture and discussion of cheese aging; facilities, equipment, and creamery design; regulations; sanitation and food safety, business planning, and marketing. No prior experience necessary.⁣
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Topics include:⁣
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Milk Properties: Cow, Goat, Sheep, & Seasonal Production⁣
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Hands-On Cheesemaking: Mozzarella, Ricotta or Ricottone, Tomme, Gouda, Appenzeller, Asiago⁣
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Use of Starter & Ripening Cultures, including Autochthonous Microbes (Native Starters)⁣
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Coagulation Mechanisms⁣
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Brining & Surface Salting⁣
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Cheese Specific Affinage⁣
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Equipment & Facilities for Small-Scale Professional Cheesemaking⁣
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FSMA, FDA & State Regulations⁣
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Sanitation & Development of Food Safety Programs⁣
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Creamery & Aging Space Design⁣
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Business Planning⁣
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This session will be held at Parish Hill Creamery, Westminster West, VT.
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details at dairyfoodsconsulting.com⁣
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Let’s make cheese.⁣
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09/18/2024

14 years. ⁣
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this morning when pete brought me tea he asked what i was doing 14 years ago. i’m pretty sure we were both asleep. ⁣
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we spent that day with friends and family, eventually gathering on the patio at consider bardwell to do some vows. we made them up on the spot, so neither of us remembers exactly what we said. ⁣
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folx laughed, so we probably said some funny things in with the love stuff. ⁣
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we leapt that day, and we’ve been leaping every since. ⁣here’s to more leaps…
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sweet snap by

09/17/2024

gratuitous dahlia post. ⁣
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bouquet of pompom dahlias at the westminster fair on saturday. ⁣
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08/28/2024

view from our breakfast table. last morning in the uk. ⁣
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the conference was brilliant. science-based, creative, inspired and inspiring. ⁣
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we’re so grateful for the kindness and generosity of every one who took us in, put us up, shared meals and discussions, showed us round the store, had us at your vat and cooler, introduced us to your animals, even invited us to your nuptial celebration—and that was magical…⁣
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i am especially grateful for the comfort and consolation offered as i began to grieve lillian. i’ve always loved going home, but this time is so very sad and different. ⁣
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