Vermont Cheese Summitis a 2-day event that helpsdistributors, retailers, groceries, restaurants, and other wholesale buyers and food professionals connect with and experience cheese producers’ production sites and stories firsthand. Saturday: Cheese producers site visits with our industry-only tour day. Sunday: A day of education sessions, networking, and one-on-one sampling and sales conversation with Vermont’s cheese producers. This is a great opportunity for industry buyers to network with each other, cheese producers, and distributors. Part of Vermont Cheese Week: A week-long, state-wide celebration with educational panels, delicious tasting and sampling opportunities, on-site farm and creamery experiences, and the opportunity to meet cheesemakers firsthand across the state.
NOTES FOR ATTENDEES:
Maximum two tours per attendee. Headcounts limited - registration required.
We recommend you don’t select tours that have less than 3 hours between start times.
Use filters to plan your sessions by geographic region, milk type, producer size, and more. On a desktop: "Filter by Type," lower right of screen.On Mobile: Filter Sessions button.
DESCRIPTION: At Parish Hill Creamery, we make raw milk cheese when the cows are out grazing the unseeded, hillside pastures of Elm Lea Farm. Our cultures are creamery propagated clabbers, made from the milk of Sonia, Helga, Clothilde, and Abigail. Our mission is to make the very best cheese possible: understanding that exceptional milk, traditional methods, and staying open to new ideas are all necessary to make folk cheese in the modern world.
TYPES OF PRODUCTS: natural cheeses: raw milk, autochthonous starters, rennet, Maine sea salt. monastic, mountain. Natural, as defined by Slow Foods International.
Saturday September 14, 2024 10:00am - 11:00am EDT
Parish Hill Creamery873 Patch Rd, Westminster West, Vermont 05346 USA