In 2013, Peter Dixon opened Parish Hill Creamery with his wife Rachel Schaal. They wanted to make cheese that was as local as possible, using only raw milk from just down the road, hand-harvested sea salt from Maine, and even their own starter cultures. This means that when you taste a Parish Hill cheese, you taste southern Vermont.

Peter was inspired by the classic Italian Asiago when he created Vermont Herdsman. He ages it for at least twelve months in the cheese cellar which gives the cheese a firm texture, slight sharpness, and granular texture. The beauty of this cheese, besides its gorgeous sunny yellow paste, is the balance in flavors of hazelnuts, tangy pineapple, grass, and rich cashews. With such a savory cheese, a touch of sweet is always welcome, so dot with jam or drizzle with honey for a delightful treat.