A cheesemaker for over 30 years, Peter Dixon has recently launched his own venture, Parish Hill Creamery, in southern Vermont. Together with his wife, Rachel, Peter makes a range of Italian-style cheeses using cow's milk from the Elm Lea Farm at the nearby Putney School. The milking herd grazes on hillside pastures from June to October, while the creamery produces cheese from May to November. The pasture-fed cows yield milk with high aromatic quality, which in turn results in cheeses with complex, subtle flavor.
West West Blue is Parish Hill’s take on a Gorgonzola. Following traditional methods, each wheel is made by combining curd over the course of two days. The wheels are aged for up to five months, during which time they develop a beautiful natural rind, a creamy texture and spicy streaks of blue mold.
Farm / Company: Parish Hill Creamery
Cheesemaker: Peter Dixon
Proprietor: Peter Dixon and Rachel Fritz Schaal
Affineur: Peter Dixon
City, State: Westminster West, VT
Milk Type: Cow
Milk Treatment: Raw
Aging: 3-5 months
Size(s): 15-lb wheel