Cheese
All of our cheeses are handmade in small batches using milk produced here on the farm by our cows, as well as certified organic milk that we buy in from The Milkhouse in Monmouth, Maine. We strive to make beautiful and delicious cheeses that reflect the care we provide to our animals and land, and thus impart the unique terroir of this amazing place we call home. The names of many of our cheeses can also be linked to this special place in our small part of the world here in Maine.
Our cheese is sold in a number of retail stores and our farmers' markets, and has been/is served at a number of restaurants and breweries throughout the state of Maine (and occasionally beyond!).
At the prestigious American Cheese Society competition, the largest cheese competition in North America, our feta took 3rd in the cow's milk feta category in 2018. In 2015, our Tide Line cheese won 3rd place in the in the Farmstead cheese category. The same cheese has been a finalist in the Good Food Awards competition twice. Our Collinsbrook cheese has the honor of being served at the distinguished James Beard house in NYC on a smorgasbord presented by Portland's Hunt and Alpine Club.
The accolades we have received for our cheeses have been extraordinary, but the most joy and pride we feel is in the feedback we get in person from our farmer’s market customers and those we share our cheese with in person, at events, tastings, or other gatherings. There simply is no comparison to the in person smiles of someone enjoying our cheese!
We have served cheese plates at many events, including fundraisers and weddings. If you are interested in serving our cheese at your event, please contact us.
We also offer cheese through many local CSA programs, and on the farm through our self-serve farm stand. Please contact us for more information, or if you are looking for a specific cheese.
Follow us on instagram for updates and special cheese announcements!
Winter Hill Farm Cheeses
Tide Line
An ashed bloomy rind cheese, the paste is layered and covered with a vegetable ash layer. The result is a distinct, delicate and beautiful cheese. Tide Line took third place in 2015 at the ACS competition in the farmstead cheese category, and has been a finalist twice in the Good Food Awards competition in California. Photo by Kerry Michaels
Frost Gully
A camembert- style cheese named for a small brook in our watershed. Aged 2.5-4 weeks, these 6 ounce rounds develop a lovely white mold rind. The paste is buttery, creamy, delicious. The rind is delicate, earthy. An excellent cheese for fresh eating, pairs well with beer and wine, and tastes delicious on some French bread with a touch of fruit.
Feta-style cheese
Unique cow’s milk cheese made in the style of a traditional feta. Salty, like a true feta, but not overly so, and with layers of flavor. Creamy, soft and crumbly, perfect in a salad or atop a pizza. This feta took 3rd in the 2018 American Cheese Society’s North American competition in 2018, in the cow’s milk feta category.
Everett's Tome
An aged, raw milk cheese with a natural rind. Aged for 2-5 months, this creamy, semi hard cheese is mild and creamy, with a complex flavor. This cheese is named for the 'father' of the Randall cows, Everett Randall. Photo by Kerry Michaels
Terzetto
Meaning ‘threes’ in Italian, this cheese is washed in Allagash Tripel Ale three times and aged for six plus weeks. Crumbly yet creamy, nuanced complex flavors define this wonderful cheese. Excellent for melting as well as fresh eating, best enjoyed with a fruit forward Belgian style ale!
Collinsbrook
A piquant, aged raw milk cheese named for a nearby stream. Aged 3+ months, best when aged for 5-6 months. Tangy, dry, sharp. Reminiscent of an Italian style hard cheese, Collinsbrook is excellent for grating, melting in to a savory dish, or just for snacking on. Photo by Kerry Michaels
Bradbury Mountain Blue
An aged raw milk, natural rind cheese. Aged 2-5 months, Bradbury Mountain Blue is crumbly, yet creamy. It is distinctly blue, yet not overpowering. Bradbury Mountain is our top scoring cheese in the ACS competitions and definitely a labor of love cheese- it took 2 full years to develop this recipe!