With over 50 years of cheese experience under their belts, Peter and Rachel have seen and done it all and make sure that their cheese diverges from the norm. Parish Hill cheeses are unlike any other in the US, using raw milk from a neighboring dairy, sea salt hand-harvested from the Atlantic, and starter cultures made from scratch. We were lucky to sit down with Peter and Rachel to chat about their cheese and how COVID has changed the game for cheesemakers.