Cornerstone is a true “American Cheese”. Parish Hill Creamery founder and cheesemaker Peter Dixon has devoted much of his life to shaping the landscape of Vermont Cheese. Peter teamed up with two other creameries across the country to craft a true American original. Following the same recipe but using their own milk, rennet, and native cultures, the Cornerstone project was born. This raw cow’s milk cheese is aged out for just under a year and is reminiscent of a semi-firm Swiss or Alpine-style. The rind is grassy on the nose and the paste is a melt-in-your-mouth cream bomb.