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parish hill creamery

Advanced Cheesemaking

2016-01-28T16:05:26-05:00

Peter Dixon and Westminster Artisan Cheesemaking present Introduction to Cheesemaking

Go beyond the basics of cheesemaking with these intensive sessions. For 6 days, the focus is on making, aging, and controlling quality, and the sessions will revolve around hands-on cheesemaking and thorough discussion.

• The Blues: Soft-Ripened to Stilton April 11-12
• Bloomy and Washed Rind April 13-14
• Alpine & Grana April 15-16

Advanced Cheesemaking sessions are for cheesemakers who have small-scale, licensed, commercialcheese businesses and want to expand product lines, experiment with new cultures and recipes, and improve quality.  Participants are invited to bring cheeses for tasting and evaluation.

Complete details can be found here.

This session will be held in Westminster, VT. Address and directions will be sent upon registration.  For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com   Registration information and policies can be found here.

Advanced Cheesemaking2016-01-28T16:05:26-05:00

Affinage: Techniques, Microbes and Facilities

2016-01-28T15:58:55-05:00

Peter Dixon and Westminster Artisan Cheesemaking present Affinage: Techniques, Microbes, & Facilities

This workshop will explore the craft of cheesemaking, ripening, and grading cheese for sale, viewing the process from the point of view of the affineur. This combination of classroom instruction and discussion will include a trip to a local aging space for a tour of the facilities and discussion of affinage in practice. Participants are encouraged to bring cheeses for tasting and evaluation.

Complete details can be found here.

This session will be held in Westminster, VT. Address and directions will be sent upon registration.  For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com   Registration information and policies can be found here.

Affinage: Techniques, Microbes and Facilities2016-01-28T15:58:55-05:00

Introduction to Cheesemaking

2016-01-28T15:48:33-05:00

Peter Dixon and Westminster Artisan Cheesemaking present Introduction to Cheesemaking

This 6 day intensive workshop includes hands-on cheesemaking as well as information and discussion about cheese aging, facilities, equipment, regulations, sanitation and food safety, business planning, and creamery design.

Complete details can be found here.

This session will be held in Westminster, VT. Address and directions will be sent upon registration.  For availability, contact Rachel at Tel. 802.387.4041 or westminsterartisan@gmail.com   Registration information and policies can be found here.

 

Introduction to Cheesemaking2016-01-28T15:48:33-05:00

Reverie

2017-03-22T14:45:32-04:00

Parish Hill Creamery

This traditional Tomma has a bright milky flavor and slight tang when young, becoming sharper and more robust with age. Wild molds are encouraged during aging resulting in rind resembling gray stone. Aged 5 to 10 months.

For more information on where to purchase, click here.

Reverie2017-03-22T14:45:32-04:00

Idyll

2017-03-23T11:17:26-04:00

Part-skim, long aged Gruyere-style cheese with a scattering of small eyes throughout the solid, toothsome paste. Tropical and piquant notes mingle in this sharp yet sweet cheese. Idyll slices nicely and melts beautifully. 40 pound wheels are 14 inches in diameter and aged at least one year.  (available spring 2016).

For more information on where to purchase, click here.

Idyll2017-03-23T11:17:26-04:00

Vermont Herdsman

2017-03-23T11:19:24-04:00

Whole milk cheese made in the method of Asiago Grasso Monte. VT Herdsman is made in the summertime when the cows are grazing on hillside pastures and aged for at least 9 months to develop a full, slightly sharp flavor with hints of pineapple and hazelnuts. The interior texture is smooth and becomes more granular as the cheese ages beyond 12 months. The outside is periodically scrubbed with salt brine to produce a straw colored, edible rind.

For more information on where to purchase, click here.

Vermont Herdsman2017-03-23T11:19:24-04:00

Humble

2017-03-23T11:21:54-04:00

Parish Hill Creamery

A whole milk semi-soft cheese, aged 3 to 6 months with a smooth texture and a smattering of eyes throughout the paste. Young Humble has a mild, nutty flavor that develops a funky earthy flavor with age. The golden-hued, edible rind is formed by brushing the outside with local hard cider.

For more information on where to purchase, click here.

Humble2017-03-23T11:21:54-04:00

The Vermont Cheese Council represents cheesemakers throughout Vermont who are dedicated to the production and image of premier cheese. Our mission includes hosting educational events for the public and food professionals in order to learn more about the art and science of artisan and farmstead cheeses made in Vermont.

© 2020 Vermont Cheese Council