In 2017, Slow Food featured Raw Milk cheese at their biannual Cheese! event in Bra. In 2019, they upped the ante, focussing on Natural Cheese. Peter and Rachel from Parish Hill Creamery will lead a lively discussion of what it means to make Natural Cheese, and how the choices cheesemakers make — from farm management to cheesemaking techniques — can return to an elemental approach. Join us for an aperitivo  as we discuss the history of natural cheesemaking, and how reviving these practices may hold the key to resisting the ubiquitous industrialization of milk and cheese production. 

When: May 28, 2021 06:00 PM Eastern Time (US and Canada)
Register:
https://zoom.us/meeting/register/tJApdemgqTktE9NcX4VEwAw99ITEbb6ajF1v
After registering, you will receive a confirmation email containing information about joining the meeting.

We would suggest you to have some Parish Hill Creamery cheese during the meeting:

- Cornerstone which it pairs well with sour beers, dry cider, a medium bodied red/Pinot Gris

- Reverie which pair well with a hoppy beer, off- dry cider, or a more muscular red

These cheeses are available at some local Co-ops and with a heads up any store in Vermont can get those cheeses! You can also order directly from Parish Hill Creamery website https://www.parishhillcreamery.com/shop

Peter and Rachel received the Slow Food Cheese Resistance Award at the opening ceremonies for Slow Food Cheese in Bra 2019 for their work in making and educating people about natural cheese. In 2020 they received the Slow Food Vermont Snail of Approval Award for contributing to the quality, authenticity, and sustainability of Vermont’s food supply.