Cornerstone is more than a cheese. It is a one of a kind experiment to create a new American Original cheese. This one comes from Parish Hill Creamery in Vermont, but the Cornerstone project includes two additional creameries; Birch Run Hills Farm (Pennsylvania) and Cato Corner Farm (Connecticut)
They all got together to make Cornerstone cheese, creating a recipe that honors the grass, the water, the land, and the animals, with each creamery making their version from the same recipe, a recipe that include each creamery making their own cultures using milk from their own herds. If you taste each Cornerstone next to each other they will be similar but different. It is a taste of their own place.
Carlos Yescas, a traditional and raw milk cheese advocate and researcher, says it best: “The result is a cheese that is connected to the land that produced it and an experiment in the creation of a new American Original.”
To us, this is cheese is history in the making. Perhaps, this cheese will become the first DOP cheese in the US? It might, only the future will tell. But in any case, this is an incredible project that took and is still taking a lot of work to create a new original recipe from scratch and to be willing to share it with others
So what to take from this: come try a piece! We have some right now. It’s a delicious cheese, it is tangy, a bit sharp, buttery, grassy and has some earthy notes.