Think Alpine but more ocean forward. Get it? Because it’s from California!

Parish Hill is one of those creameries that makes you want to quit your job and become a cheesemaker (or is that just us?). They're up in Vermont making some of the most thoughtful, gorgeous cheeses in America, and Lilian is their love letter to Alpine-style cheeses. Named after founder Rachel Schaal's grandmother, this raw cow's milk beauty is aged for at least 6 months and has all those complex, nutty, fruity notes you want in a winter cheese. It's the kind of cheese that makes people stop mid-conversation and go "wait, what IS this?" Parish Hill is tiny, they're meticulous, and honestly, they're making some of the best cheese in the country right now.

Tasting Notes: Rich, nutty, fruity, with hints of brown butter and toasted hazelnuts. Firm but creamy texture, those gorgeous tyrosine crystals (yes, again, we're obsessed). Basically tastes like a cozy cabin in the woods, but in cheese form.

Pairing Vibes: This is your "fancy dinner party" cheese. Pair it with a bold red wine (Cabernet, Syrah, go for it), aged cider, or even a nice bourbon if you're feeling adventurous. Loves stone fruit preserves, honey, and roasted nuts. Also AMAZING melted (hello, fancy grilled cheese or fondue situation). Put this on a board with some dark chocolate and watch it disappear.