Suffolk Punch
Parish Hill Creamery has been making cheese the old fashioned way for over 20 years. All of their milk is unpasteurized, and the cows are only milked during the months they are on pasture in West West, Vermont. The cultures used in the cheesemaking are developed from the milk of four specific cows (“Helga, Abigail, Clothilde, and Sonia for their health, their components, and their disposition.” ). The cheeses age in a root cellar and a retro-fitted mobile trailer. There are very few creameries in the US who take this natural approach to cheesemaking, and that’s understandable. First off, it’s time consuming (time being a commodity not many of us have an abundance of). Secondly, it can yield unpredictable results, which has the potential to create waste, so in that sense, it is also more expensive. It is nothing short of a feat that Peter Dixon and Rachel Schaal have appreciated the acclaim that they have in their 20 years of business, from medals at the World Cheese Awards to placing at the American Cheese Society Conference.
Suffolk Punch is a Caciocavallo-style cheese made into the traditional gourd shape by hand stretching the curds and hanging them to try. Each “gourd” is aged a minimum of 2.5 months and has a tangy and nutty flavor profile that reminds me of acorns.
We are selling these in ½ and whole gourds, each gourd coming in at around 1.5 - 2 lbs
Parish Hill Creamery has been making cheese the old fashioned way for over 20 years. All of their milk is unpasteurized, and the cows are only milked during the months they are on pasture in West West, Vermont. The cultures used in the cheesemaking are developed from the milk of four specific cows (“Helga, Abigail, Clothilde, and Sonia for their health, their components, and their disposition.” ). The cheeses age in a root cellar and a retro-fitted mobile trailer. There are very few creameries in the US who take this natural approach to cheesemaking, and that’s understandable. First off, it’s time consuming (time being a commodity not many of us have an abundance of). Secondly, it can yield unpredictable results, which has the potential to create waste, so in that sense, it is also more expensive. It is nothing short of a feat that Peter Dixon and Rachel Schaal have appreciated the acclaim that they have in their 20 years of business, from medals at the World Cheese Awards to placing at the American Cheese Society Conference.
Suffolk Punch is a Caciocavallo-style cheese made into the traditional gourd shape by hand stretching the curds and hanging them to try. Each “gourd” is aged a minimum of 2.5 months and has a tangy and nutty flavor profile that reminds me of acorns.
We are selling these in ½ and whole gourds, each gourd coming in at around 1.5 - 2 lbs
Parish Hill Creamery has been making cheese the old fashioned way for over 20 years. All of their milk is unpasteurized, and the cows are only milked during the months they are on pasture in West West, Vermont. The cultures used in the cheesemaking are developed from the milk of four specific cows (“Helga, Abigail, Clothilde, and Sonia for their health, their components, and their disposition.” ). The cheeses age in a root cellar and a retro-fitted mobile trailer. There are very few creameries in the US who take this natural approach to cheesemaking, and that’s understandable. First off, it’s time consuming (time being a commodity not many of us have an abundance of). Secondly, it can yield unpredictable results, which has the potential to create waste, so in that sense, it is also more expensive. It is nothing short of a feat that Peter Dixon and Rachel Schaal have appreciated the acclaim that they have in their 20 years of business, from medals at the World Cheese Awards to placing at the American Cheese Society Conference.
Suffolk Punch is a Caciocavallo-style cheese made into the traditional gourd shape by hand stretching the curds and hanging them to try. Each “gourd” is aged a minimum of 2.5 months and has a tangy and nutty flavor profile that reminds me of acorns.
We are selling these in ½ and whole gourds, each gourd coming in at around 1.5 - 2 lbs