One of the great things that food has brought to me over all these years is the multitude of wonderful relationships I have with generous and caring craftspeople. It’s been well over two decades now since I first met Jessica and Jeremy Little, and they—and their cheese—have been part of the extended Zingerman’s ecosystem ever since. We’ve been proudly selling the Sweetgrass Dairy cheeses at the Deli and Mail Order for years. Jessica and Jeremy have been regular students at ZingTrain and big readers of the Zingerman’s Guide to Good Leading books.
We rotate regularly through half a dozen of the Sweetgrass Dairy cheeses, but the Greenhill has long been my personal favorite. When we first started bringing it to Ann Arbor, Jeremy shared, “It’s a cheese close to my heart! Greenhill really represents the roots of Sweet Grass Dairy.” The Green Hill is a double cream with a mellow but still full, creamy flavor. Nicely buttery, perky, earthy. The folks at Culture magazine say Greenhill has “a golden-yellow paste, aromas of sautéed mushrooms and cream on the nose, and a rich, silky texture that coats the mouth. Flavors of sweet butter and popcorn linger, with hints of cellar and funk.” When it’s younger, the Greenhill is milder, and, as it ages, it gets more full-flavored. Either way is excellent. It’s accessible to those who gravitate towards milder flavors, and at the same time, it appeals to artisan cheese lovers as well. The Greenhill is a great cheese to recommend to French folks who are still skeptical about American cheese making; anyone who’s into French cheeses like Reblochon will likely like this one. Superb for snacking, spreading on toast, or melting on just-cooked potatoes. I love it in an omelet too!
HuffPost called Green Hill the double-cream love of our life. It could well be the love of yours too!
