Meet Suffolk Punch, and the creamery behind it
Suffolk Punch is a whole-milk, Caciocavallo-style cheese handcrafted by Parish Hill Creamery in Westminster West, Vermont. Its signature gourd shape isn't made in a mold: the curd is stretched and shaped entirely by hand, then tied and hung to age. A cheese with this much personality deserves a proper introduction.
And what does Caciocavallo mean? The Italian name translates to “cheese on horseback,” a reference to the traditional practice of tying two cheeses together and draping them over a wooden beam to age, one hanging on either side like saddlebags. It’s a wonderfully visual name for a cheese whose shape and hanging tradition are part of its character.
The name Suffolk Punch carries that equestrian connection a little further. Also known as the Suffolk Horse or Suffolk Sorrel, the Suffolk Punch is England’s oldest registered heavy draft horse breed, developed in the 16th century for heavy agricultural work in Norfolk and Suffolk. Parish Hill’s name is a nod to the cheese’s Caciocavallo style: a horse-inspired name for “cheese on horseback.” A little wordplay, with a lot of history behind it.
Parish Hill's story began in 2013, when cheesemaker Peter Dixon and his wife, Rachel Fritz Schaal, founded their small family creamery. Together, Peter and Rachel are the makers behind the Suffolk Punch we're celebrating: a cheese rooted in the Caciocavallo tradition, with the hands-on care that makes each gourd its own.
Suffolk Punch belongs to the pasta filata family, the stretched-curd cheeses. Here, stretching is only the beginning. Time brings another dimension: a young gourd has a firm, smooth interior and a buttery, tangy flavor. As it ages, the texture becomes drier and flakier. Wheels aged beyond six months develop a noticeable peppery edge.
In other words, this isn't a cheese that stands still. It has a story to tell at every age.
Two stories, one very special cheese
To celebrate ten years of Cheese Grotto, we're collaborating with Peter and Rachel on a custom-branded edition of Parish Hill Creamery's Suffolk Punch. The cheese is theirs. The mark on the rind is ours.
After each cheese is made, it is branded with the Cheese Grotto logo. It's a simple addition, but a meaningful one: Parish Hill's craft in the cheese itself, and a little piece of our history seared into the surface.
For us, an anniversary cheese is about more than putting our name on something delicious. It's an opportunity to put the cheesemakers front and center, and to celebrate the connection between making great cheese and caring for it at home.
Ten years in, that connection still feels like the heart of Cheese Grotto. A beautiful cheese, the people who make it, and the pleasure of bringing it to your table.
A familiar cheese, with a personal touch
Our collaboration lets Suffolk Punch be Suffolk Punch. The hand-stretched shape, the hanging, the slow development of texture and flavor: those are the details that make this cheese worth celebrating in the first place.
Each gourd made for Cheese Grotto weighs between 1 and 1½ pounds, a size chosen to fit our Grotto storage line. The cheese ages for a minimum of three months before making its way to your table.
And then there's that branded rind. A small detail with a big sense of occasion, whether you're bringing it out for an anniversary gathering, giving it to a fellow cheese lover, or making an ordinary evening feel a little more special.
Suffolk Punch in each of our four Grotto models
A cheese made to celebrate Cheese Grotto should feel at home in a Grotto, too. Our anniversary Suffolk Punch is made in 1 to 1½-pound gourds with our storage line in mind. Here's how to make room for this special cheese in each model.
Piatto: a little celebration for a small kitchen.
Designed for compact living, the Piatto is a lovely home for the portion of Suffolk Punch you're enjoying now. Check the whole gourd's height against the enclosure before closing it; if its rounded shape needs more clearance, cut a smaller portion to fit comfortably rather than pressing the cheese against the lid.
Mezzo: an everyday home for an anniversary cheese.
The Mezzo suits more modest cheese-buying habits, making it a natural match for savoring Suffolk Punch a little at a time. Set the gourd on the shelf and check that the door closes freely. If your hand-shaped cheese needs a more compact arrangement, divide it into smaller pieces and give each a little room.
Fresco: a smaller footprint, with entertaining in mind.
The Fresco combines a smaller refrigerator footprint with shelving heights designed to accommodate a wide variety of cheeses. Choose a spot where Suffolk Punch's rounded body has comfortable clearance, checking both the shelf above and the door. It's a fitting setting for a cheese you'll bring out for weekend gatherings.
Classico: a centerpiece for the cheese connoisseur.
Our original Classico is designed with larger dinner parties in mind. Give Suffolk Punch a place on a shelf where its distinctive gourd shape sits comfortably without touching the shelf above or the door. When it's time to serve, let the branded rind introduce the anniversary story before you've even cut the first slice.
Each Suffolk Punch is shaped by hand, so dimensions vary from gourd to gourd. Check the height and width of your particular cheese in your Grotto, leave space around it, and cut it into portions when needed for a comfortable fit.
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Our anniversary Suffolk Punch at a glance
| The makers | Peter Dixon and Rachel Fritz Schaal, Parish Hill Creamery. |
|---|---|
| The place | Westminster West, Vermont |
| The style | Whole-milk pasta filata, made in the Caciocavallo tradition. |
| The shape | Hand-stretched into a gourd, then tied and hung to age. |
| The aging | A minimum of three months. |
| The size | Between 1 and 1½ pounds per Cheese Grotto gourd. |
| The anniversary detail | The Cheese Grotto logo is branded onto the cheese after it is made and tied with a celebratory ribbon. |
Made by Parish Hill. Marked for our milestone. Ready for your table.
Meet our Cheese Grotto anniversary Suffolk Punch.
Serving Suffolk Punch
From a few nibbles to a casual nosh to the main event, Suffolk Punch has a place at every stage of the meal.
On a cheese board.
Serve slices with crusty bread, fresh pears or apples, and a handful of toasted walnuts. Add a spoonful of fig preserves for sweetness, or olives for a savory contrast.
Pan-seared or griddled: golden outside, warm within.
For a quick nosh, cut Suffolk Punch into slices about 1 to 1½ cm thick (roughly ⅜ to ⅝ inch). If you like, lightly dust one side with flour to help form a crisp crust. Heat a nonstick pan or griddle over medium-high heat, then cook for about 1 to 2 minutes per side, turning carefully, until golden brown and softened in the center. Start with one slice to see how your cheese browns and melts, adjusting the heat as needed.
Serve immediately on rustic bread with a drizzle of honey or a scattering of fresh herbs. Crisp edges, warm cheese, good bread: sometimes that’s the whole occasion.
Suffolk Punch impiccato: a fireside main event.
For something more theatrical, take inspiration from the Southern Italian tradition of Caciocavallo impiccato, where a whole pear-shaped cheese is suspended over embers. With a purpose-built, food-safe metal stand or chain, hang the cheese above hot coals so gentle heat softens its surface without scorching the rind. Adjust the height to control the heat, then scrape the softened cheese onto slices of toasted rustic bread as it melts.
This is an outdoor cooking project for a stable, fire-safe setup, not an improvised hanging arrangement. Remove all decorative ribbon and packaging before heating, use heat-resistant tools, and never leave the fire unattended. Gather everyone around the table with bread ready for serving.
Suffolk Punch all’Argentiera: a Sicilian-style skillet.
For a savory, tangy preparation, try Suffolk Punch all’Argentiera. Lightly flour slices about 1 cm thick, then pan-fry them in extra virgin olive oil with a crushed garlic clove until crusted on both sides. Remove the garlic and transfer the cheese to a serving plate.
Take the pan off the heat briefly before carefully adding a small splash of white wine vinegar, watching for splatters. Add a pinch of oregano, return to the heat, and let it reduce briefly. Spoon the warm dressing over the cheese and finish with salt-cured anchovies, rinsed and prepared for serving. Bring it straight to the table with bread to catch the juices.
Shaved over a main dish.
If you've aged your Suffolk Punch longer and it has become firm and flaky, try thin shavings over pasta, roasted squash, or a bitter-green salad. Let that developing peppery edge do some of the seasoning.
However you serve it, start with a bite on its own. That's where Peter and Rachel's work comes through, and where our anniversary celebration begins.
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