Inspired by the humble monastery cheeses of Europe, the appropriately-named Humble is a small-format tomme that beautifully expresses the Vermont landscape from which it comes. Made from raw cow's milk and aged for more than 60 days, it develops a supple, golden-hued rind through frequent washings with house-fermented hard cider. Young wheels are bright, buttery, and pleasantly nutty, while continued aging brings increasingly complex vegetal notes, earthy aromas, and a gentle rustic funk that rewards patient cheese lovers.
Serve it on a cheese board with crusty bread, apples, pears, toasted walnuts, and apple butter, or pair it with cured meats and pickled vegetables for a rustic Vermont-inspired spread. Its balanced flavor also makes it an excellent melting cheese for grilled sandwiches, potatoes, and savory tarts, while its cider-washed rind pairs naturally with farmhouse ales and dry ciders.
Founded in 2013 by cheesemaker and dairy scientist Peter Dixon and Rachel Fritz Schaal, Parish Hill Creamery is dedicated to preserving traditional cheesemaking through seasonal production, raw milk, and native cultures propagated on-site. Using milk from pasture-raised cows at nearby Elm Lea Farm, the creamery crafts cheeses only during the grazing season, allowing each wheel to reflect the changing landscape of Vermont. Matured in a historic repurposed root cellar in Westminster West, Parish Hill's cheeses embody a deep commitment to natural cheesemaking, collaborative farming, and regional expression.
Beverage Pairings: Dry hard cider, Saison, farmhouse ale, Grüner Veltliner, Chenin Blanc, or Pinot Noir.