Named for the scenic bluff overlooking the village of Grafton, Bear Hill is a washed-rind, alpine-style cheese made with raw sheep’s milk and cave aged for 10-12 months. This cheese combines the sweet and nutty flavors characteristic of alpine cheeses with a fruity and savory complexity brought on by the sheep’s milk. The rustic rind should range from pale tan to ruddy brown, with aromas of stone and butter.
Bear Hill has a firm yet pliant texture, turning creamy on the tongue. Rich aromas of hazelnut and browned butter give way to a balanced harmony of flavors ranging from toasted nuts to artichokes in butter, with a long, savory finish.
Bear Hill is best served as a table cheese, but is also very meltable. Slice with French-style jambon and butter for a delicious alpine sandwich, or serve with pickled vegetables and a sweet mostarda.
Aromatic, spicy whites & reds such as Viognier, Chenin Blanc, Cote du Rhone. IPA. Normandy-style hard cider.
Best Cheeses of the Year, Culture Magazine, 2017
Best In Class, US Championship Cheese Contest, 2017
Silver,World Cheese Awards, 2016
Silver, Big E Cheese Awards, 2016
Best USA Cheese, Sheep, International Cheese Awards, 2016
Bronze, Big E Cheese Awards, 2016
Third, American Cheese Society, 2014
Best in Show 2nd Place, American Cheese Society, 2013
First Place Ribbon, American Cheese Society, 2013
Gold, International Cheese Awards
Third Place Ribbon, American Cheese Society, 2012