Bear Hill is mild as far as washed rinds go—but that’s not to say that this cheese doesn’t do a lot of talking. This wheel highlights sheep’s milk’s best side: sweetness with a bit of tang, but without any barnyard aromas. On the palate, it’s sweet, fruity, and nutty with a lingering savory finish that makes you long for more.
Loosely following the making processes of continental classics like Emmentaler and Gouda, Bear Hill is a washed-rind, Alpine-style sheep’s milk cheese. Unlike those inspirations, however, it is taken out of the hoop as a fresh cheese, dry-salted, and washed with a bacteria and yeast solution. As it ages for seven to eight months, washings become less frequent and flavor grows in complexity.