Located in Marion, Massachusetts, the farm at Great Hill Dairy has been in the Stone family since the early 20th century. The dairy sits on the shores of Buzzards Bay, about 50 miles south of Boston.
David Frisone, an accomplished former chef, is now the head cheesemaker and is in charge of making the farm's one cheese, Great Hill Blue. Raw milk is sourced directly from Great Hill's herd of Guernsey cows and is not homogenized.
Production of the cheese takes place on the farm, making this a true farmstead cheese operation.
Great Hill Blue is firm and robust, with a balanced finish. The blue is refreshing, but at the same time piercing, and the buttery qualities of the Guernsey milk blance out the flavors nicely.
The paste is creamy, smooth, moist, and crumbly at the same time and a delicate golden-white color, with deep striations and cavities of blue-grey-green mold.
Great Hill Blue pairs well with fruitier white wines or Alsacian rieslings