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Cheese Of The Day: Bear Hill

bear hill

Bear Hill


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.

We like Bear Hill best with beer; try something malty but still with a touch of hops, like Otter Creek’s Oktoberfest. For wine pairings, try an Alsace Riesling, a Pinot Blanc, or a Grüner Veltliner.

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