Perspectives - Fall 2018 - 24

about an hour free to speak, but he was hungry and there was more
work to be done. "We have cheese to unload and then we can have
dinner," he explained, speaking for both himself and his wife Rachel, who was in the background rattling pots and pans.
Dubbed "Vermont's 'King of Cheese'" by the Burlington-based
weekly Seven Days, Peter, like Sam, has turned his childhood
hobby into a career. He is the founder and cheesemaker of Parish
Hill Creamery-an award-winning, seasonal, handmade raw milk
cheese business. He is also a well-known dairy foods consultant
and cheesemaking instructor.
Indeed, with over 30 years of influence in and on the Vermont
cheese industry, there are numerous well-known Green Mountain
State cheeses that wouldn't exist without him. The cheeses at Consider Bardwell Farm are one example. Peter spent six years working with the West Pawlet business, initially as a consultant and
then as head cheesemaker. Besides their recipes, he's responsible
for cheeses like Cobb Hill Cheese Ascutney Mountain and Taylor
Farm Gouda. And we haven't even talked yet about his time at
Shelburne Farms making cheddar and then at Vermont Creamery
making chevre.
"I think of Peter now as like the 'Grand Old Man of Farmstead
Cheese'," Sam says. "He's grown this huge, giant beard now, so he
kind of looks like the Grand Old Man of Cheesemaking." Indeed,
in a photo on Peter's website, (parishhillcreamery.com where you
can shop for cheese, or just drool over the mouth-watering pictures...but, you'll want to shop) Peter sports a large gray beard.
Arms wrapped around Rachel, who is smiling sweetly, together
they hold out an enormous half wheel of cheese.
But, before we turn to the cheese chapter of this story, both brothers point out some lesser known pages in their family history book.

In particular, one experience that shaped both of their paths today,
beyond their boyhood tendencies towards cows and cheesemaking.

THE BEST SUCCESS STORIES START
FROM HUMBLE BEGINNINGS

What not everyone may know about Peter and Sam Dixon is that
they both credit the failure of a short-lived family business-the
Guilford Cheese Company-for helping them get their start. "It
didn't work out," Peter says. "We didn't make the right decisions
to stay in business. But, it gave Sam and I both the opportunity to

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24

Perspectives Magazine

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Perspectives - Fall 2018

Table of Contents for the Digital Edition of Perspectives - Fall 2018

Contents
Perspectives - Fall 2018 - Cover1
Perspectives - Fall 2018 - Cover2
Perspectives - Fall 2018 - Contents
Perspectives - Fall 2018 - 4
Perspectives - Fall 2018 - 5
Perspectives - Fall 2018 - 6
Perspectives - Fall 2018 - 7
Perspectives - Fall 2018 - 8
Perspectives - Fall 2018 - 9
Perspectives - Fall 2018 - 10
Perspectives - Fall 2018 - 11
Perspectives - Fall 2018 - 12
Perspectives - Fall 2018 - 13
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Perspectives - Fall 2018 - 15
Perspectives - Fall 2018 - 16
Perspectives - Fall 2018 - 17
Perspectives - Fall 2018 - 18
Perspectives - Fall 2018 - 19
Perspectives - Fall 2018 - 20
Perspectives - Fall 2018 - 21
Perspectives - Fall 2018 - 22
Perspectives - Fall 2018 - 23
Perspectives - Fall 2018 - 24
Perspectives - Fall 2018 - 25
Perspectives - Fall 2018 - 26
Perspectives - Fall 2018 - 27
Perspectives - Fall 2018 - 28
Perspectives - Fall 2018 - 29
Perspectives - Fall 2018 - 30
Perspectives - Fall 2018 - 31
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Perspectives - Fall 2018 - 33
Perspectives - Fall 2018 - 34
Perspectives - Fall 2018 - 35
Perspectives - Fall 2018 - 36
Perspectives - Fall 2018 - 37
Perspectives - Fall 2018 - 38
Perspectives - Fall 2018 - 39
Perspectives - Fall 2018 - Cover4
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