Featured in Cheese Connoisseur
An Impressive Journey to Discovery: Parish Hill Creamery’s Peter Dixon
By Lisa White
A quest for tradition leads this notable cheesemaker down multiple paths over the course of his career.
For some, it can take a big chunk of a lifetime to discover their purpose and passion. That has been the case for Peter Dixon, cheese industry veteran and owner of Westminster West, VT’s Parish Hill Creamery, whose path diverged constantly throughout his career. Yet, each venture was the means to the end, and that result was honoring traditional, centuries old cheesemaking practices.
The family business, which he runs with his wife Rachel and sister-in-law Alex, is described as ‘the full expression of raw milk from Elm Lea Farm in the hands of cheesemakers, with creamery propagated autochthonous cultures, traditional rennet and hand-harvested sea salt.’
When speaking with Dixon, it’s evident that cheesemaking is more than a job; it’s a way of life. And he is eager to not only share his experiences and knowledge, but also his love of the industry and the authenticity of his cheesemaking.
