Parish Hill Creamery Suffolk Punch CaciocavalloParish Hill Creamery
Gourd-shaped, whole milk Caciocavallo-style cheese is a classic pasta filata. Hand stretched to form the traditional shape - cheese on horseback, refers to the way two cheeses are tied at the ends of a long rope and then hung over a rod to age, like saddlebags thrown over the back of a horse.
The interior is firm and smooth when young and becomes flaky and drier with age. The flavor is buttery, tangy, and even peppery, particularly when aged over 6 months.
Suffolk Punch ages for at least 3 months, weighs 2 pounds, and is available in wedges. or as a whole gourd.
Our partners at Parish Hill Creamery are farmstead cheese making professionals using old world techniques and recipes. Your cheese is hand picked and shipped right from their cheese cave to your door. To ensure the quality of the cheese during delivery, all shipments will go out Monday through Wednesday with 1-2 day delivery.
*We provide free shipping to the following states with a minimum purchase of $100 of Parish Hill products (CT, DE, IN, KY, MA, MD, ME, MI, NC, NH, NJ, NY, OH, PA, RI, SC, TN, VA, VT, WV). If shipping to a different state, you can choose either 2 day air or overnight - shipping charges will be automatically calculated upon checkout. Free shipping is supplier specific and cannot be combined with other suppliers. If you have any questions please email firstname.lastname@example.org or call us directly 717.461.7447.
Parish Hill creamery is a family endeavor drawing on Peter Dixon's 35 years of cheesemaking and consulting experience. With Rachel and Alex, and the apprentices and children, peter is orchestrating the fermentation and transformation of excellent milk into beautiful and delicious cheese.
Parish Hill cheese is the expression of raw milk from elm lea farm in the hands of the cheesemakers, with creamery propagated cultures, traditional rennet, and hand harvested sea salt. The alchemy of make and age take place in the village of Westminster West, Vermont.
We make cheese by hand. though, in his 30th year of cheesemaking, peter finally got that dutch vat with the electric stirrers...) From pick-up at the farm, to fermentation and flocculation in the vat, to hooping, to salting, to flipping and washing, brushing and hanging, and ultimately readying for market.
Peter makes cheese traditionally, simply, as near to home as possible, and with the highest quality ingredients and results as can be had. Rachel landed in the catbird seat: making and sharing the fruits of Parish Hill, and more, working with Peter and Alex in this pursuit. Alex hadn't planned to make cheese, but there is a predilection, and she keeps us on point and on task. So why not?