ORIGIN: Grafton Village Cheese, Vermont
FAMILY: Aged Firm
Named for the scenic bluff overlooking the village of Grafton, Vermont, Bear Hill is a washed-rind, firm cheese made with raw sheep's milk and cave aged for 10-12 months. This cheese has an initial tangy "bite" that mellows to a buttery, savory complexity brought on by the sheep's milk.
Bear Hill is best served as a table cheese, but is also very meltable. Slice with French-style jambon and butter for a delicious alpine sandwich, or serve with pickled vegetables and a sweet mostarda.
Beverage pairings: Rhone Reds, rich whites like Viognier, IPAs, Normandy cider