Frederic Melton
Great Hill Blue Cheese is a gourmet-quality cheese produced by Great Hill Dairy, located on the shores of Buzzards Bay in Marion, Massachusetts. The farm has been in operation since the early 20th century and is known for its outstanding herd of Guernsey cows, as well as its award-winning cheese collections. Great Hill Blue Cheese is crafted using traditional techniques and raw, non-homogenized milk sourced from local farms, resulting in a fully flavored and creamy cheese. The question of whether Great Hill Blue Cheese is pasteurized is a matter of some discrepancy, with some sources claiming it is made from pasteurized cow's milk, while others state that the milk used is raw and non-homogenized.
| Characteristics | Values |
|---|---|
| Pasteurized | Yes |
| Milk Type | Cow's milk |
| Milk Source | Local farms |
| Milk Type | Raw, non-homogenized |
| Texture | Crumbly, moist, creamy |
| Taste | Full-flavored, smooth, tangy |
| Color | Golden-white |
| Weight | 6-pound wheels |
| Awards | 3rd by the American Cheese Society for Blue Mold Cheeses |
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What You'll Learn
Great Hill Blue Cheese is made from pasteurized cow's milk
Great Hill Blue Cheese is a gourmet cheese produced by Great Hill Dairy, which is located on the shores of Buzzard's Bay in Marion, Massachusetts. The dairy has been known for its herd of Guernsey cows and its Acacia and Orchid cheese collections.
Great Hill Dairy produces only one type of cheese: Great Hill Blue Cheese. It is made from pasteurized cow's milk, which is sourced from local farms. The milk is raw and non-homogenized, which is said to result in a fully flavored and creamy-tasting cheese. The non-homogenized milk gives the cheese a full flavor and a smooth texture. The cheese is produced using traditional cheese-making techniques, with each 6-pound wheel being hand-filled and hand-cut.
Great Hill Blue Cheese is an internally ripened variety, resulting in a full-flavored, smooth-tasting cheese with a dense and yellow curd. The cheese has a crumbly texture that is slightly drier than Roquefort or Gorgonzola. It has a delicate golden-white color with deep striations and cavities of blue-grey-green mold.
Great Hill Blue Cheese has received recognition for its quality, placing 3rd in the American Cheese Society's awards for Blue Mold Cheeses. The cheese is described as having a balanced, refreshing, and piercing taste with a buttery quality that rounds out its sharper flavors.
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It is produced by Great Hill Dairy in Marion, Massachusetts
Great Hill Blue Cheese is produced by Great Hill Dairy, which is located on the shores of Buzzards Bay in Marion, Massachusetts. The dairy has been in operation for decades, with the farm being in the Stone family since the early 20th century. The farm is about 50 miles south of Boston and is known for its outstanding herd of Guernsey cows, as well as its prize-winning Acacia and Orchid collections.
Great Hill Dairy only produces one type of cheese: Great Hill Blue. This cheese is made with raw, non-homogenized milk sourced from local farms. The milk is not pasteurized, which gives the cheese a full flavor and creamy texture. The cheesemakers at Great Hill Dairy use traditional techniques to hand-produce wheels of cheese that are 6 pounds each. The cheese is aged for 2-3 months and has a delicate golden-white colour with deep striations and cavities of blue-grey-green mold. Its texture is described as moist yet crumbly, with a buttery quality that rounds out its sharper flavours.
Great Hill Blue has received several awards, including 1st Place for Rindless blue-veined cheeses made from cow's milk at the ACS in 2023. It was also awarded 3rd Place by the American Cheese Society for Blue Mold Cheeses. This unique tasting blue cheese has gained a following among blue cheese enthusiasts across the country.
Great Hill Dairy's location on the turn-of-the-century barn by the bay, along with its commitment to traditional cheesemaking techniques and high-quality local ingredients, contributes to the distinctive character and flavour of Great Hill Blue Cheese.
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The milk used is raw and non-homogenized
Unlike most blue cheese varieties, Great Hill Blue Cheese is made from raw, non-homogenized milk. The dairy sources its milk from a local network of farms, including its own herd of Guernsey cows. The raw milk is key to the cheese's notable complexity and flavour development. It has a full, creamy flavour and a smooth texture, with a crumbly, moist consistency.
Great Hill Dairy, located on the shores of Buzzards Bay in Marion, Massachusetts, is known for its outstanding herd of Guernsey cows and its prize-winning cheese. The dairy has been producing Great Hill Blue Cheese for decades, using traditional cheese-making techniques. The cheese is hand-produced in 6-pound wheels and aged for 2-3 months.
The process of making Great Hill Blue Cheese begins with coagulation, after which the curd is cut and stirred until the desired consistency is reached. The whey is then drained off, and each cheese form is hand-filled. These forms are turned frequently throughout the day before being salted and aged.
Great Hill Blue Cheese has a unique flavour and texture compared to other blue cheeses. It is described as creamy and tangy, with a slightly drier and crumbly texture than other blue cheeses, such as Roquefort or Gorgonzola. The cheese has a delicate golden-white colour with deep striations and cavities of blue-grey-green mould.
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It has a crumbly texture and a creamy, tangy taste
Great Hill Blue Cheese is a unique, award-winning cheese with a distinct flavour and texture. The cheese is made from raw, unhomogenized milk, which gives it a full flavour and a creamy, tangy taste. The milk is sourced from local farms, and the cheese is hand-produced using traditional techniques, resulting in a rustic yet precise wheel. The texture of Great Hill Blue is described as moist and crumbly, with a delicate golden-white colour and deep striations of blue-grey-green mould. It is a dense and slightly drier cheese compared to other blue cheeses like Roquefort or Gorgonzola.
The process of making Great Hill Blue involves cutting and stirring the curd until it reaches the desired consistency, at which point the whey is drained off. Each cheese form is then hand-filled and salted before being aged. This attention to detail and traditional craftsmanship result in a cheese that is both rustic and precise. The raw, non-homogenized milk is key to the cheese's notable complexity and flavour development.
The dairy farm is located on the shores of Buzzards Bay in Marion, Massachusetts, and has been known for its outstanding herd of Guernsey cows. The milk sourced from these cows is of the highest quality and is said to contribute to the buttery quality of the cheese, rounding out its sharper flavours. Great Hill Blue has a well-rounded, balanced finish that is refreshing and piercing on the palate. It is a true gourmet cheese that has been recognised by cheese enthusiasts and experts alike.
Great Hill Blue Cheese has received multiple awards, including 3rd place by the American Cheese Society for Blue Mold Cheeses and 1st Place in 2023 for Rindless blue-veined cheeses made from cow's milk. The cheese's unique flavour and texture have earned it a reputation as one of the finest gourmet-quality cheeses on the market. It is a favourite among blue cheese enthusiasts and a sought-after addition to any cheese board or recipe that calls for blue cheese. With its complex flavour, creamy texture, and tangy taste, Great Hill Blue Cheese delivers a truly exceptional sensory experience.
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The cheese is hand-produced using traditional techniques
Great Hill Blue Cheese is hand-produced using traditional techniques. The dairy farm has been in operation since the early 20th century and has been in the same family for generations. Located on the shores of Buzzards Bay in Marion, Massachusetts, Great Hill Dairy is known for its outstanding herd of Guernsey cows and its award-winning cheese collections.
The process of making Great Hill Blue Cheese begins with sourcing raw and non-homogenized milk directly from their local farms. This milk is then carefully transformed into cheese using time-honoured methods. Each step of the process is executed by hand, from cutting and stirring the curd to hand-filling each cheese form. The forms are turned frequently throughout the day, demonstrating the artisans' dedication to their craft.
Great Hill Dairy's cheesemakers have perfected their techniques over decades, resulting in a rustic yet precise wheel of cheese. The absence of homogenization in the milk contributes to the cheese's full flavour and smooth texture. The cheese is then aged for 2-3 months, allowing for the development of its distinctive complexity and flavour.
The result of these traditional techniques is a blue cheese that stands out from the rest. Great Hill Blue Cheese has a creamy paste with deep striations and cavities of blue-grey-green mould. Its texture is uniquely moist yet crumbly, and its flavour is described as tangy with a hint of acidity. This balance of flavours and textures has earned Great Hill Blue Cheese multiple awards, including recognition from the American Cheese Society for Blue Mold Cheeses.
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Frequently asked questions
Great Hill Blue Cheese is made from pasteurized cow's milk.
Great Hill Blue Cheese is made from raw, non-homogenized milk sourced from local farms.
Great Hill Blue Cheese has a full flavor and a smooth texture. It is described as creamy and tangy with a slight crumble and a buttery quality.
