A traditional, semi-hard Toma, Reverie has a bright milky flavor and slight tang when young, becoming sharper and more robust with allium notes. Wild molds are encouraged and the rind resembles gray stone.
Producer
Parish Hill Creamery is a seasonal cheese producer that focuses on traditional Italian methods and raw cow's milk. The creamery crafts its cheeses using microbial rennet and cultures developed from the local environment.
Led by Peter Dixon, who is an experienced cheesemaker, Parish Hill Creamery emphasizes the importance of terroir and sustainable practices in cheese production.