Featured Farm: Parish Hill

Parish Hill's distinctly Vermonter take on an Italian Fontina style. This gorgeous natural rind cheese is given a wash in beer brine as part of its aging process, resulting in a flavor that's savory while retaining that nutty Vermont Terroir.

A raw milk, traditionally made gorgonzola style blue made by the cheesemakers at Parrish Hill in Westminster West, Vermont. West West is a piquant, almost peppery blue with a surprising richness owing to it's unique, two-day make process. Perfect melted over a hanger stake or with a bit of quince or plum jam.