Parish Hill makes cheese only when the cows are in pasture, which in Vermont limits them to about six months a year. Their goal is that we taste where their cheeses really come from. The milk used is the best expression of this taste of place because the cows are eating local vegetation from their pastures. Cornerstone varies a little bit between wheels because the milk changes throughout the season! The cheese is semi-firm with a tangy bite and has flavors of berries, fresh peas, pepper, and earth. We recommend eating Cornerstone on its own, preferably on the porch with a glass of wine.
