October is American Cheese Month. The American Cheese Society says, “American Cheese Month is a celebration of North America’s delicious and diverse cheeses, and the farmers, cheesemakers, retailers, cheesemongers and chefs who bring them to your table.”
So I thought I would bring a different cheese to Chow Town readers every day in October. Stay tuned to see what delicious cheeses North America has to offer! There are sure to be some classic favorites and new must-haves that will suit everyone’s tastes.
Great Hill Blue
Producer: Great Hill Dairy
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Place: Marian, Mass.
Milk: Raw cow’s milk
About 50 miles outside of Boston, a creamy and flavorful blue cheese is made near the shores of Buzzards Bay. It has that classic American blue cheese flavor that was made popular by Maytag Dairy Farms in Iowa. Clean, salty, piquant and tangy; Great Hill has satisfied our customers when the production of Maytag blue cheese was shut down temporarily.
While it is not as crumbly as Maytag, Great Hill has all of the hallmarks of a great American blue cheese. The creaminess comes in part from the milk of Guernsey cows, a breed known for their high fat content. The dairy also adds high-quality milk from neighboring farms.
Great Hill Dairy makes only one cheese. In many cases this is a good sign because the dairy’s focus can be on making its product as perfect as it can get it.
This cheese is perfect for a variety of dishes, salads, burgers and steaks. But if you are a blue cheese lover, you might want to try it with a little honey or pair it with a sweet dessert wine.
Lincoln Broadbooks loves cheese. He is one of the first cheesemongers in the United States and Canada to become an American Cheese Society certified cheese professional. He is the manager and buyer for The Better Cheddar in Prairie Village. You can find him on Twitter @LincolnBbooks and on Instagram @lincycheese.