Bear Hill

This alpine-styled cheese is named for the scenic bluff overlooking the village of Grafton, Bear Hill. It is a washed-rind, alpine-style cheese made with unpasteurized/raw sheep’s milk and cave aged for a minimum of 7 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.

Pairing Suggestions:

Aromatic, spicy whites & reds such as Viognier, Chenin Blanc, Cote du Rhone. IPA. Normandy-style hard cider.

Recent Awards:

2nd Place, American Cheese Society, 2023
3rd Place, International Cheese & Dairy Awards, 2023
Silver, International Cheese & Dairy Awards, 2022
1st Place, American Cheese Society, 2022
Silver, International Cheese & Dairy Awards, 2021
2nd Place, US Championship Cheese Contest, 2019
Finalist, Good Food Awards, 2019
3rd Place, American Cheese Society, 2019
Gold, International Cheese & Dairy Awards, 2019
Gold & Reserve Best of Show, The Big E, 2019
2nd Place, American Cheese Society, 2018
Silver, The Big E, 2018
Best Cheeses of the Year, Culture Magazine, 2017
Best In Class, US Championship Cheese Contest, 2017
Silver,World Cheese Awards, 2016
Silver, The Big E, 2016 
Best USA Cheese, Sheep, International Cheese Awards, 2016 
Bronze, The Big E, 2016 

Find a complete list of awards for Bear Hill and all our cheeses here.