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 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.
Aromatic, spicy whites & reds such as Viognier, Chenin Blanc, Cote du Rhone. IPA. Normandy-style hard cider.
Aroma: Fruity, milky
Flavors: Nutty, with sweet alpine notes
Unpasteurized sheep milk, salt, cultures, enzymes