WESTMINSTER WEST, Vt. – A small-batch cheesemaker in rural Vermont has achieved international recognition, winning a prestigious “Super Gold” award at the Guild of Fine Foods’ World Cheese Awards in Bern, Switzerland. Parish Hill Creamery, based in Westminster West, earned the top honor for its West West Blue Cheese, a locally-sourced, naturally-made product that embodies a commitment to traditional cheesemaking practices.
The award, announced earlier this month, saw Parish Hill Creamery’s West West Blue compete against over 5,000 cheese varieties from more than 40 countries. The Guild of Fine Foods, established in 1995, serves as a champion for independent food and drink producers, retailers, and distributors, fostering connections throughout the supply chain. A “Super Gold” designation signifies one of the top 103 “exceptional” cheeses evaluated at the event.
The success of West West Blue is deeply rooted in its local origins. The cheese is crafted using raw milk sourced exclusively from Elm Lea Farm, located at the Putney School. This direct connection to the land and a commitment to sustainable farming practices contribute to the cheese’s unique character. Parish Hill Creamery’s dedication to natural methods – eschewing artificial additives and relying on seasonal production aligned with the grazing patterns of the dairy herds – further distinguishes its products.
Peter Dixon, the veteran cheesemaker behind Parish Hill Creamery, brings decades of experience to his craft. He holds both a bachelor’s and master’s degree in dairy food science from the University of Vermont, and has consulted with cheesemakers across the United States, sharing his expertise and promoting traditional techniques. Dixon began his cheesemaking journey on his family’s farm in Dummerston, Vermont, before moving to the Guilford Cheese Farm.
Parish Hill Creamery currently produces 15 distinct cheese varieties, yielding an estimated 20,000 pounds of cheese annually. The creamery’s commitment to seasonality is central to its philosophy. Cheese production is limited to periods when cows are grazing on unseeded pastures, a practice that has been maintained for over 20 years, promoting regenerative agriculture and enhancing the quality of the milk.
The award for West West Blue is not Parish Hill Creamery’s first international recognition. The creamery also secured a Super Gold award in 2024 for its Jack’s Blue cheese. In addition to the Super Gold, the creamery garnered six other awards at the event: a gold medal for Reverie, silver medals for Kashar, Jack’s Blue, Idyll, and Humble, and a bronze medal for Vermont Herdsman.
The success of Parish Hill Creamery reflects a broader trend of recognition for Vermont’s artisanal cheese producers. Other Vermont-based cheesemakers also received accolades at the World Cheese Awards. Grafton Village Cheese Company earned a bronze medal for its Shepsog cheese, made with locally-sourced sheep’s milk, while Jasper Hill Farm in Greensboro secured a medal for its Withersbrook Blue Cheese.
Dixon’s approach to cheesemaking is characterized by a return to traditional methods. Parish Hill Creamery utilizes homemade starter cultures, propagated from the milk of specific cows – Sonia, Helga, Clothilde, and Abigail – and employs a 200-year-old gorgonzola recipe as a foundation for its West West Blue. This dedication to preserving and innovating within established cheesemaking traditions sets Parish Hill Creamery apart.
The creamery’s “Cornerstone Project” further exemplifies this commitment to understanding the fundamental elements of cheesemaking. The project involves multiple cheesemakers producing the same cheese using identical recipes and techniques, highlighting the influence of raw milk and natural processes on the final product. This approach underscores the belief that exceptional cheese is a result of intentional choices and a deep respect for the natural world.
Parish Hill Creamery’s success is not merely a testament to the quality of its cheese, but also to the growing global appreciation for artisanal, locally-sourced food products. In an era of mass production and standardized flavors, the creamery’s commitment to natural methods and traditional techniques resonates with consumers seeking authentic and flavorful experiences. The Super Gold award for West West Blue serves as a powerful endorsement of Vermont’s cheesemaking heritage and the dedication of its artisans.
