Parish Hill Creamery

Name

Parish Hill Creamery

Legal name

Parish Hill Creamery

Website

https://parishhillcreamery.com

Company type

Private

Founded year

2000

Operating status

Operating

Headcount range

11–50 employees

Ownership category

akta.pro rank

Product category

Artisan Cheese

NAICS

Cheese Manufacturing (311513), Dairy Product (except Frozen) Manufacturing (31151), Dairy Product Manufacturing (3115)

SIC

Dairy Products (2020)

akta.pro primary industry

Cheese Manufacturing (AFAKAKAB)

akta.pro secondary industries

Fresh/Natural Cheese Manufacturing (Unripened & Soft) (AFAHABAA), Dairy Starter Cultures (Cheese, Yogurt, Sour Cream, Kefir) (AFAJAJAA), Organic Dairy Cattle Production (AFAEAMAB)

Keywords

• Raw milk cheesemaking
• Artisan natural cheese
• Dairy foods consulting
• Cheese workshops
• Farmstead cheese production

Headquarters

HQ city

Westminster

HQ country

United States

HQ region

North America

Offices2 records

Markets served

GTM type

B2C

Offering type

Hardware or Manufacturing

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Others

Revenue model

1. Cheese Sales: Direct and wholesale sales of raw milk natural cheeses to consumers, cheese shops, restaurants, and through distributors. Products include wedges, wheels, and sampler collections sold via e-commerce and farmstore.
2. Consulting Services: Dairy Foods Consulting services offered by Peter and Rachel to farmers, cheesemakers, and businesses engaged in or interested in making cheese and dairy products, including research and development support.
3. Educational Workshops: Cheesemaking workshops including Introduction to Cheesemaking, Affinage, and Advanced Cheesemaking sessions, as well as The Science and Craft of Raw Milk Cheese Conference.

Pricing tiers

Go-to-market motion3 records

Distribution channels5 records

Marketing channels6 records

Core offering

Parish Hill Creamery produces and sells raw milk natural cheese made exclusively using traditional methods, including autochthonous bacterial cultures propagated from individual cows at the creamery, traditional rennet, hand-harvested Maine sea salt, and natural-rind aging. Production is seasonal, based on raw milk from Elm Lea Farm cows grazed on regeneratively managed hillside pastures. The company also provides Dairy Foods Consulting services and Westminster Artisan Cheesemaking workshops.

Product overview

Parish Hill Creamery is a Vermont-based artisan cheese company producing raw milk natural cheeses made exclusively using traditional methods. Their product portfolio centers on raw cow and sheep milk cheeses crafted seasonally when cows graze on pastures. The core products include a diverse lineup of blue cheeses (West West Blue, Jack's Blue), monastic-style tomes (Humble, Lillian), Alpine-style hard cheeses (Idyll, Reverie), pasta filata cheeses (Kashar, Suffolk Punch, Smoked Kashar), and collaborative project cheeses (Cornerstone). Complementing individual cheeses, they offer curated collections and samplers (Elm Lea Collection, Windmill Hill Array, Westminster Selection, Sooner & Later Samplers, Social Distance Samplers). They are the only American cheesemakers in distribution exclusively using natural methods, employing autochthonous bacterial cultures propagated from their own cows since founding.

Differentiator

Problem solved

Functional benefit

Brands

• Cornerstone Project: A collaborative project exploring traditional cheesemaking methods where three cheesemakers make the same cheese using native cultures and wild rinds to demonstrate the elemental nature of raw milk.
• Elm Lea Collection

Products and services

• West West Blue Traditional two-curd Gorgonzola-style blue cheese made with whole raw milk from Elm Lea Farm, featuring an edible rind, dense paste with streaks of blue mold, creamy texture, and spicy earthy flavor; wheels weigh 14-16 pounds and age 4-12 months.
• Jack's Blue Milled-curd blue cheese made with curds from the first day of the West West Blue make; smaller wheel with milder profile, edible rind, dense paste with blue mold streaks, creamy texture and spicy earthy flavor; 5-pound wheels, 6 inches in diameter.
• Humble Small format monastic tomme cheese with washed rind; raw cow milk aged over 60 days; young cheese is pudgy, bright and nutty with a golden-hued edible rind formed through washing with hard cider; wheels are 8 inches in diameter, approximately 4 pounds.
• Idyll Large format Alpine-style mountain cheese aged over 2 years; raw cow milk cheese with distinctive toothsome texture and savory nuttiness from skimming cream; 40-pound wheels, 14 inches in diameter, aged a minimum of 18 months; suitable for fondue.
• Reverie Traditional semi-hard Toma cheese with bright milky flavor and slight tang when young, becoming sharper and more robust with allium notes; wild molds encouraged; rind resembles gray stone; aged at least 5 months.
• Kashar Balkan-style pasta filata cheese turned out in basket molds to form drums; made from same curd as Suffolk Punch; aged minimum 3 months; flavor is buttery, tangy, and somewhat peppery when aged over 6 months; weighs 4-8 pounds.
• Suffolk Punch Gourd-shaped whole milk Caciocavallo-style pasta filata cheese hand-stretched in the traditional shape (cheese on horseback); interior firm and smooth when young, becoming flaky and drier with age; buttery, tangy, peppery when aged over 6 months; weighs 1.5-2.5 pounds, aged minimum 3 months.
• Vermont Herdsman Whole milk long-aged cheese made when cows graze on hillside pastures; aged at least 12 months with full, slightly sharp flavor with hints of pineapple and hazelnuts; supple interior becomes granular as cheese ages beyond a year; straw-colored edible rind is scrubbed weekly when young.
• Cornerstone American Original cheese from the Cornerstone Project collaboration; three cheesemakers follow one recipe, use their own native cultures, same forms, and encourage wild rinds to demonstrate the elemental nature of raw milk; stones are 10 inches in diameter, approximately 8 pounds.
• Lillian First mixed cow and sheep milk cheese from Parish Hill; larger format beer-washed Tomme; for 2025 washed in Belgian quadruple ales from Hermit Thrush Brewery; aged minimum 3 months; wheels are 12 inches in diameter, approximately 8 pounds.
• Galactic Wild bloomed rind lactic-set cheese inspired by raw milk Robiola from Bra, Italy; dense and fudgy with a ripe layer beneath a white fluffy coat dappled with blue, grey, and dun molds; made with autochthonous starters, aged easily 60+ days; pulled from a large vat, making just 30 pounds every other week.
• Carefully Milled-curd British territorial-inspired cheese, Parish Hill's take on Caerphilly; historically favored by Welsh miners; firmer than the British counterpart, developing flakier texture as it ages through a year; wheels are 10 inches in diameter, approximately 14 pounds.
• Dandy Charmer Small format monastic sheep milk Tomme washed with dandelion wine fermented up on Parish Hill; features silky, luscious paste with toothsome, chewy crust; raw sheep milk aged over 60 days; squares are 8 inches in diameter, approximately 3.5 pounds.
• Smoked Kashar Made from the same curd as Kashar and Suffolk Punch; smoked at Grafton Village Cheese using Vermont apple wood for mild smokiness; aged minimum 2 months; weighs 4-8 pounds.
• Dairy Foods Consulting Professional consulting services for farmers, cheesemakers, and businesses engaged in or interested in making cheese and dairy products; covers research and development, milk processing improvement, and education on natural cheesemaking, delivered by Peter and Rachel Dixon drawing on 40+ years of cheesemaking and 30+ years of consulting experience.
• Westminster Artisan Cheesemaking Workshops Multi-day educational workshops teaching raw milk cheesemaking techniques, including Introduction to Cheesemaking, Affinage, and Advanced Cheesemaking sessions, plus The Science and Craft of Raw Milk Cheese Conference; targeted at aspiring and current cheesemakers and dairy producers.

Quantifiable outcome

• Super Gold Medal at World Cheese Awards 2024 (Jack's Blue) — 1 of 104 exceptional cheeses out of 4,786 entries
• +2 more outcomes

Named customers5 records

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature3 records

Partnerships

Eight partnerships are on record, tiered core, major and minor.

• Wild Shepherd FarmcoreStrategic or Co-development Partner · 1 January 2025Since 2025, Parish Hill has sourced sheep milk from this nearby farm for making sheep milk cheese and mixed milk varieties.
• Elm Lea Farm (Putney School)coreStrategic or Co-development PartnerPrimary milk supplier for Parish Hill Creamery. Located at the Putney School just five miles from the creamery. Cows are grazed on pastures managed by Pete Stickney. The herdsmen chose cows (Helga, Abigail, Clothilde, and Sonia) for their health, components, and disposition. Raw milk is hauled daily during the grazing season.
• Crown Finish CavesmajorChannel Partner/ Reseller/ DistributorBrooklyn-based affineur that stores and ages Parish Hill cheeses in their cave facility. Cheese is shipped to their facility every other week (1,000 pounds in totes) for aging and distribution in the NY area.
• Food Matters AgainmajorChannel Partner/ Reseller/ DistributorNYC-based distributor for Parish Hill cheeses. Staff regularly visits the creamery for training and to learn about production methods. Distributes to restaurants and retail shops in the New York area.
• Gourmet ImportsminorChannel Partner/ Reseller/ DistributorSouthern California-based distributor for Parish Hill cheeses. Arranges visits with mongers and restaurants to represent the products.
• Grafton Village CheeseminorStrategic or Co-development PartnerSmoked Kashar is processed at Grafton Village Cheese where Vermont apple wood provides mild smokiness for the cheese.
• Cornerstone ProjectcoreStrategic or Co-development PartnerCollaborative project with other cheesemakers (Brian Civitello of Mystic Cheese Co. among others) to demonstrate the elemental nature of raw milk. Three cheesemakers make the same cheese recipe using their own native cultures, same forms, and wild rinds to show how terroir affects final product.
• Dairy Foods ConsultingcoreImplementation/ SI/ Consulting PartnerPeter and Rachel offer consulting services drawing on over 40 years of cheesemaking and 30 years of consulting experience, working with people engaged in or interested in making cheese and dairy products.

Scale indicators4 records

Recent moves5 records

Expansion highlights6 records

Broad incumbents

• Cabot Creamery: Vermont dairy cooperative producing a broad portfolio of cheeses, butter, and dairy products at scale under Vermont heritage branding. Comparable as a Vermont dairy incumbent with overlapping geography, distribution channels, and cheese products, though operating at much larger scale and with pasteurized commodity orientation.

Direct peers

• Rogue Creamery: Oregon-based artisan blue and aged cheese producer, multiple World Cheese Awards winner (including Rogue River Blue). Comparable as a craft producer competing in the same blue and aged cheese award circuits, with direct-to-consumer e-commerce and national wholesale distribution.
• Grafton Village Cheese: Vermont cheesemaker and strategic partner (smokes Parish Hill's Kashar). Produces aged cheddars and traditional cheeses with Vermont farm branding; comparable in geographic identity, traditional production methods, and wholesale distribution model.
• Vermont Creamery: Websterville, Vermont producer of artisan cultured butter, fresh cheeses, and crème fraîche. Comparable Vermont craft dairy brand with national specialty and foodservice distribution, award-winning products, and a complementary product portfolio targeting the same cheese enthusiast customers.
• Jasper Hill Farm: Vermont-based artisan raw milk cheesemaker producing award-winning aged cheeses including Bayley Hazen Blue and Harbison. Directly comparable as a Vermont craft producer with a farm-to-cellar model, wholesale distribution to specialty retailers, and similar premium positioning in the U.S. natural cheese category.
• Point Reyes Farmstead Cheese: California farmstead cheesemaker producing award-winning blues (Original Blue), Toma, and aged cheeses from a single herd. Comparable in farmstead-to-wholesale model, award-winning positioning, and direct-to-consumer e-commerce with national specialty distribution.
• Consider Bardwell Farm: Westminster, Vermont artisan cheesemaker where Peter Dixon previously worked as cheesemaker/consultant. Produces award-winning raw and pasteurized cow and goat milk cheeses with farmstead branding — closely aligned in geography, customer base, and farmstead-to-wholesale distribution approach.
• Cypress Grove: California-based artisan cheesemaker famous for Humboldt Fog and other bloomy-rind cheeses. Comparable as a U.S. craft cheesemaker competing in the same specialty cheese shops, restaurants, and award circuits, with national wholesale distribution.

Others

• Crown Finish Caves: Brooklyn-based affineur that ages and distributes Parish Hill cheeses bi-weekly. Comparable as an industry partner/channel rather than a direct competitor; provides insight into the affinage and distribution ecosystem serving U.S. artisan cheesemakers.

Emerging players

• Mystic Cheese Co. Connecticut-based cheesemaker collaborating with Parish Hill on the Cornerstone Project (Brian Civitello). Comparable as a small-batch raw milk cheesemaker pursuing natural methods and wild-rind techniques, representing an emerging peer with overlapping terroir-driven philosophy and direct competition for cheese enthusiast mindshare.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks7 records

Key highlights7 records

Customer concentration

• Instagraminstagram.com/parishhillcreamery
• Facebookfacebook.com/parishhillcreamery
• LinkedInlinkedin.com/company/parish-hill-creamery

Revenue estimate

Valuation estimate

Number of profiles

Profiles3 records

Funding overview

Funding rounds2 records

Investors2 records

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Parish Hill Creamery