Great Hill Blue
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 in charge of making the farm's one cheese, Great Hill Blue.
To make Great Hill Blue, the dairy uses milk that is sourced directly from their herd of Guernsey cows. The milk is not homogenized, which gives the cheese a full flavor and smooth texture. The cheese is also produced on the farm, making this a true farmstead cheese operation.
Great Hill Blue has a creamy paste that is a delicate golden-white, with deep striations and cavities of blue-grey-green mold. Its texture is moist yet crumbly at the same time.
Great Hill Blue is robust and has a balanced finish. On the palate, it is refreshing and piercing, but with a buttery quality from the Guernsey milk that rounds out its sharper flavors.
Great Hill Blue pairs well with fruitier white wines or rieslings from Alsace. Serve on its own, or crumble onto a burger or salad.