THE CHEESE
Cheesemakaing in the creamery at Winter Hill Farm began with a small herd of Randall Lineback cattle. As the farm evolved, the herd grew to include Jersey cattle as well. Today, all of our cheeses are handmade in small batches using certified organic milk sourced directly from The Milkhouse in Monmouth, Maine. We strive to make beautiful and delicious cheeses that reflect the hard work, care and dedication that our dairy farm partners provide to their animals and land. We believe that the milk reflects the unique terroir of the pastures and fields that it comes from, and that the cheese reflects the amazing place we call home. Many of our cheeses are named for the natural spaces and features in our community that bring us joy.
Our cheese is sold in a number of retail stores CSA and Farm Store partners, at our own farm store and farmers' markets, and is served at a continually evolving list of restaurants and breweries throughout the state of Maine and beyond.
Winter Hill Farm cheeses have been awarded recognition at the American Cheese Society Competition, the largest cheese competition in North America, they have been Good Food Award finalists, and they have won numerous awards at the Maine Cheese Guild Cheese Competitions.
The accolades we have received for our cheeses are extraordinary, but the most pride and joy we feel is in the personal feedback we get from our local community of eaters. The story of a family meal from a farmer’s market customer, the soark of creativity from an inspired chef to create a new dish, or the connection we gain when we meet someone who tells us they’ve been enjoying our cheeses for years- these are the rewards that mean the most to us.
We have served cheese plates at many events, including fundraisers and weddings. If you are interested in serving our cheese at your event, pleas 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 informations, or if you are looking for a specific cheese. Follow us on instagram for updates and special cheese announcements!
Tide Line
An ash-layered bloomy rind cheese that is delicately rich while retaining a bright, fresh sensibility. Notes of crème fraîcheand cultured milk meet subtle white truffle and gentle earthiness, creating a soft, savory complexity. A delicate cream line evelops beneath the rind as the cheese ripens, while further aging brings a livelier lactic character and white pepper spice. Beautifully balanced, with a rich yet refined finish. Tide Line is an American Cheese Society award winner that is perfect for any cheese board. Photo by Kerry Michaels
Frost Gully
A young camembert- style cheese named for a small brook in Winter Hill Farms’s watershed. Aged 2-3 weeks, Frost Gully offers a fresher, more delicate expression of this traditional style. Its snow-white velvety rind gives way to a luscious, mouth-coating interior reminiscent of heavy cream. A hint of citrus and gentle umami add complexity. it is rich, smooth and rounded, with a lingering finish and a delicate tang. An excellent cheese for fresh eating, it pairs easily with a wide range of beer and wine, and tastes delicious slathered onto crusty bread with a touch of fruit.
Feta-style
A bright, fresh cow’s milk feta with a tender, moist curd and balanced flavor. Gentle lactic tang and cultured dairy notes are complemented by just enough salt to give the cheese its characteristic feta personality without overpowering the richness of the milk. Soft, approachable and exceptionally snackable, it has the freshness of a farmer’s cheese with the savory character of a traditional feta. This feta is an American Cheese Society award winner, and is perfect crumbled onto your favorite salad or pizza.
Everett’s Tome
An approachable 60-day aged Alpine-style raw milk cheese with a supple texture and a natural rind. Mild and inviting, it offers warm, toasty and malty flavors, while the richness of grass-fed raw milk lends a touch of complexity and character. As it ages, the cheese develops deeper nutty and savory notes. Named with a nod to Everett Randall, the “father” of the Randall cattle breed which inspired the founding of the creamery at Winter Hill.
Collinsbrook
A bold, Italian-inspired raw milk cheese. 8 Months of aging imparts a vibrant, fruit-forward aroma and a lively, piquant character. Notes of cornbread, browned butter, and ripe tropical fruit mingle with the grassy, peppery qualities of fresh-pressed olive oil. Its firm texture and occasional crystalline crunch add dimension to the mouthfeel, while its flavors become more concentrated and complex with age. A wonderfully expressive cheese for snacking, shaving, or grating.
Terzetto
Meaning “threes” in Italian, Terzetto is washed three times in Allagash Tripel Ale. Terzetto is a layered, expressive cheese with a rich, creamy texture and remarkable depth. A fruit-forward aroma gives way to notes of yeast, malt, and savory broth, unfolding gradually across the palate. Complex and lingering, its flavors shift from rich and rounded to deeply savory, making each bite a little different from the last. Lovely paired with yeast-forward beers.
OG Terzetto
The original! This cheese was developed in collaboration with Allagash Brewing to feature in their tasting room- but it’s aroma was too overpowering. Washed with Allagash Tripel Ale, this cheese develops a hazy orange rind rich with aromatic funk, a creamy fudge mouthfeel, and a meaty finish. This is the one for those who love the funk.
Bradbury Mountain Blue
An approachable 60 day aged raw milk blue with a moist, fudgy texture and a beautifully nuanced flavor reflecting the seasonality of pastured cow’s milk. Subtle notes of blackberry and florals mingle with fresh vegetal character, balanced by a gentle sharpness. As it matures, the cheese may develop a nuttier depth, but its lush, fruit-forward character shines through. Like the local mountain that it is named for, this cheese displays the beauty of each season while always remaining inviting.
Nonamè
The cheese we never named- until we did. This 3-month aged Dutch style washed curd cheese is made exclusively with Winter seasonal milk. Noname features a natural rind, a semi-soft paste with sweet notes of dry hay. Seasonally available late winter- spring.