Parish Hill Creamery

Seasonal, Handmade, Raw Milk Cheese

We make cheese when the cows are outside grazing the hill farm pastures of Elm Lea Farm. We use raw milk — cheese milk, our own autochthonous starters, traditional rennet, and Maine sea salt.

Our focus is on cultivating craft and honoring the heritage of traditional cheesemaking.
The result is cheese with exceptional depth and breadth of flavor, with toothsome textures, surrounded by beautiful, edible rinds; cheese that evokes the taste of this place, of sunshine preserved.

In 2013 we made our own starter cultures from the milk of four cows: Abigail, Sonia, Helga, and Clothilde. We've propagated them ever since, and we use them to make every wheel of cheese at Parish Hill.