Parish Hill Creamery

Smoked Kashar is made from the same curd as the Kashar and Suffolk Punch and is also aged for at least 2 months.  Instead of going to the cave, Smoked Kashar is taken down the road to Grafton Village Cheese where Vermont apple wood provides a mild smokiness to this smooth and supple cheese.

Smoked Kashar ages for at least 2 months, weighs 4 – 8 pounds, and is available in wedges.  Whole wheels are available by special order.

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Hermit is a larger format, beer-washed Tomme.  Rowdy Monk is a limited release, Belgian quadruple ale made by the folks at Hermit Thrush Brewery in Brattleboro, Vermont.  aged at least 3 months. Wheels are 12 inches in diameter and weigh approximately 8 pounds.

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The Cornerstone Original Project

Four cheesemakers made the same cheese, or did they?  What happens when we all follow one recipe, each use our own native cultures, use the same forms, and encourage wild rinds?  In response to the ACS Judging Committee’s call for American Original cheeses, we hatched a plan to develop an approach to cheesemaking that demonstrates the elemental nature of the raw milk.  By limiting the input variables, we allow the raw milk to determine the nuances of texture and flavor unique to each of our Cornerstones.

Stones are 10 inches in diameter and weigh approximately 8 pounds.

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A traditional aged Gorgonzola, West West Blue is made with whole, raw milk from Elm Lea Farm and aged 90 – 180 days. The edible rind surrounds an interior with openings filled with streaks of blue mold, a creamy texture and a spicy, earthy flavor.