Kashar is the creation of renowned cheesemakers Peter Dixon and Rachel Schaal, who craft this and several other exquisite raw milk cheeses at Parish Hill Creamery in Vermont. Peter and Rachel are deeply committed to raw milk, seasonality, and native cultures. They use milk from Elm Lea Farm at the local Putney School, just five miles down the road from their creamery. Their commitment to traditional methods can be tasted in each wheel of their glorious handmade cheese.

Kashar is a provolone style cheese with a semi-firm texture and a mild, milky sweetness. Rather than aging in Peter and Rachel’s cave alongside their other cheeses, Smoked Kashar is taken down the road to Grafton Village Cheese Co. where it is smoked over Vermont applewood. The resulting cheese offers harmonious flavors of rich milk and gentle smoke.