Rachel Fritz Schaal
Rachel Fritz Schaal makes seasonal, handmade, raw milk cheese at Parish Hill Creamery in Westminster West, Vermont. Since 2006, Rachel has worked with cheesemakers first as the Educational Outreach Director for PASA, then as Coordinator and eventually President of the Vermont Cheese Council. Her mission is to encourage and inspire cheesemakers to make the very best cheese possible: small farms, exceptional milk, traditional techniques and methods, and the education necessary to make folk cheese in the modern world. As a founding member of the Cornerstone Project, Rachel hopes to share both the cheese and the mission with cheesemakers near and far. With her husband Peter Dixon, Rachel makes raw milk cheese with autochthonous starter cultures at Parish Hill Creamery, and offers consultations and workshops for artisan cheesemakers through Dairy Foods Consulting, and Westminster Artisan Cheesemaking in Westminster West, Vermont.
