Wednesday, January 15, 2014

Close-up on this Week's Plate: Green Hill

Green Hill

When we decided to expand our selection beyond Texas, one of the first cheeses we sought out was Green Hill Camembert. Seven years later, it's become a reliable good friend. Whenever we need a cheese to delight a crowd of folks with diverse cheese preferences, Green Hill comes out and wins over the room.

Sweet Grass is a family-run dairy in Thomasville, a town in southern Georgia near the Florida border. Not as small as many of our dairies, Sweet Grass has over 600 (mostly) Jersey cows spread over three farms. Their mother farm was one of the first in the U.S. to implement New Zealand-style rotational grazing. By moving the cows from pasture to pasture, they give their land time to replenish its nutrients while giving their cows ample amounts of fresh green grass. As they well know, good grass=good milk=good cheese.

Green Hill's inconspicuous bloomy rind surrounds a rich, cream-colored paste remarkable in its melt-in-your-mouth smoothness. It tastes like sweet cream butter with a bright tangy finish.

Kerrisa has a great Baked Green Hill recipe too if you need something to warm you up.

Green Hill is on the tasting plate this week at the shop. Come by and give it a try!

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Cows in Repose on Veldhuizen Family Farm. Dublin, TX