CHEESE

Winter Hill Farm produces artisanal cheeses, including fresh, bloomy rind, washed rind, and aged raw milk cheeses. 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 unique, beautiful and delicious cheeses. 

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 in the area, including Moderation Brewing,  Frontier, The Harraseeket Inn,  TerlinguaUnionRestaurant at the Press Hotel, Novare Res bier cafe, Fore Street,  Norway Brewing Company, and more.

At the prestigious American Cheese Society competitiont, the largest cheese competition in North America, our feta too 3rd in the cow's milk feta catergory 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 compeition 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. 

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. Call ahead to make sure we have what you want.

 

Winter Hill Farm cheeses (note: not all cheeses are available at all times. Please contact us for our current offerings)

 

Fromage Frais- A cow’s milk version of chevre. Delicate and slightly tangy, the small wheels are marinated in lemon juice and olive oil. Always a crowd pleaser! 

 

Feta-  Cow’s milk feta. Crumbly but very creamy, rich in flavor. Not overly salty as many fetas are. Excellent cheese for salads, sandwiches and pizza. One of our best sellers, and third best cow's milk feta in North America, according to judges at the prestigious American Cheese Society competition!

 

Frost Gully

Frost Gully- A camembert- syle cheese. Mold ripened (also called a ‘bloomy rind’ cheese). Aged 2.5-4 weeks. These lovely little cheeses have a buttery, creamy, delicious paste covered by a delicate, earthy rind. An excellent cheese for fresh eating, pairs well with beer and wine, and tastes delicious on some French bread with a touch of fruit.

 

Tide LineTide line- An ashed bloomy rind cheese. Made with the same recipe as our frost gully, these beautiful and delicate cheeses are our most sought after. The paste is layered  and covered with a vegetable ash layer, lending to a distinct flavor and texture. Amazing for a cheese plate, excellent fresh eating cheese. 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.

 

Everett's TomeEverett's Tome- An aged, raw milk cheese with a natural rind. Aged for 2-5 months, this creamy, semi hard cheese is mild but has a complex flavor and is named for the 'father' of the Randall cows, Everett Randall.

 

CollinsbrookCollinsbrook- A piquant aged raw milk cheese. Aged 3+ months, best when aged for 5-6 months. Tangy, dry, sharp. Reminiscent of a pecorino, excellent for grating or melting in to a savory dish.

Bradbury Mountain Blue

 

 

Bradbury Mountain Blue- An aged raw milk, natural rind cheese. Aged 2-5 months. A very creamy blue! Not overwhelming, but distinctly blue. Our top scoring cheese (though never a winner) in the ACS competition.

 

Terzetto- An aged cheese washed in Allagash Brewing Company's Tripel Ale. Distinct flavor and aroma, aged for 2+ months. Crumbly yet creamy, nuanced complex flavors. A favorite over at the tasting room at Allagash Brewing!