A washed-rind, alpine-style cheese made with 100% sheep milk and cave-aged for at least 5 months.
Named for the majestic bluff overlooking Grafton Village, Vermont where this cheese is made, Bear Hill is an excellent choice for casual snacking or an addition to a stellar cheese plate. Grafton’s Bear Hill features the sweet and nutty flavors that are characteristic to alpine-style cheeses and the fruity and savory complexity that is brought on by the sheep’s milk. Its texture is firm yet pliant and turns creamy on the tongue. Experience the rich aromas of hazelnut and browned butter that give way to a balanced harmony of flavors ranging from toasted nuts to artichokes in butter with a long, savory finish. Sheep’s milk has a higher level of butterfat than compared to either cow’s milk or goat’s milk. This means that it takes less milk to make cheese and leaves the cheese with a buttery, rich, and fruity flavor. Bear Hill delivers the sweetness of sheep’s milk without any barnyard aromas and its young age also makes it a perfect candidate for melting over a plate of roasted potatoes, true to the alpine-style.