Vermont tomme from grass-fed cows with a cider-washed golden rind.
Raw-milk grass-fed tomme from Parish Hill Creamery in Vermont, cider-washed rind, buttery and nutty with a light earthy finish. Order online.
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Humble is a small-format monastic tomme from Parish Hill Creamery in Vermont, one of the country's most quietly serious raw-milk producers. Made with fully grass-fed cow's milk, aged over 60 days on 4-pound wheels shaped in a basket mold.
Cut it open and the paste is a rich yellow, a tell that these are grass-fed cows on Vermont pasture. The texture is loose and giving in the way a proper tomme should be, buttery and fudgy on the tongue. Young Humble is pudgy, bright, and nutty. As the wheel ripens, vegetal notes come forward and a light earthy funk settles in from the rind.
That rind is the story here. Parish Hill spontaneously ferments hard cider up on the farm and washes the wheels frequently, which builds the golden-hued crust. You can eat it or leave it, up to you. Humble is also one of those tomme-style cheeses that melts beautifully, so it earns a place on the board and in the kitchen.
Semi-soft with the loose, giving structure of a proper tomme. Buttery and fudgy under the knife, with a basket-imprinted rind you can eat if you choose.
Pudgy, bright, and nutty when young, growing bolder with age. Vegetal notes and a light earthy funk from the cider-washed rind come up on the finish without ever getting loud.
A clean, mid-length finish. The buttery paste fades first, then the cider-fermented rind leaves a vegetal, faintly earthy tail on the palate.
Fresh cream and cultured butter run through the paste, a reflection of the fully grass-fed cow's milk and that rich yellow color when you cut it open.
Genuinely nutty in the tomme tradition, with a sweet, browned-butter pull through the middle that gets more pronounced as the wheel ages.
Cellar-aged character sits in the rind, with vegetal and light barnyard notes from the spontaneously fermented cider wash. Grounded, not funky.
No heat or piccante bite. This is a gentle, monastic-style cheese.
Washed rind
The rind is washed frequently with hard cider that Parish Hill spontaneously ferments on their farm, which gives it that golden-hued crust and drives the vegetal, earthy funk. Edible if you like, but not integral to the cheese.
Tomme stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Riesling picks up the buttery, nutty sweetness of the paste. A hard cider echoes the wash on the rind. Pinot Noir and a farmhouse saison both meet the vegetal, earthy finish without covering the milk.
Orchard fruit and apple butter mirror the cider on the rind. Acacia honey lifts the nutty paste, and whole-grain mustard is a natural partner when this cheese goes into a melt.
Video represents style and type of cheese - may not be an exact match in all cases.
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“Single-herd raw cow's milk, copper vats, whey-back cultures, animal rennet, and unrefined sea salt — old-world Italian technique applied to Vermont milk.”
Raw-milk wheels made in copper vats with whey-saved cultures and aged on wood in on-site caves.
Hand-cut to order the day it ships.
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