))
An Interview with Peter Dixon and Rachel Fritz Schaal of Parish Hill Creamery
Manage episode 310261310 series 3051067
Content provided by Collective Creamery. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Collective Creamery or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
During the American Cheese Society Conference in Pittsburgh last month, we sat down with two of our good friend in cheese, the iconic duo of Peter Dixon and Rachel Fritz Schaal, owners and cheesemakers at Vermont's Parish Hill Creamery! They make the most enticing Alpine-style cheeses using grassfed milk from the neighboring Putney School's herd of cows, and they even create all their own cultures using milk from specific herd members. They've even gotten together with a crew of awesome cheesemakers in the Northeast (our very own Sue Miller is one of them) to create Cornerstone, a recipe for a true American original cheese that makers can use to express their own unique terroir from the milk down to the microbes. Listen in to find out how they make it all happen!
29 episodes
Share
