On the verdant pastures of southern Georgia, husband and wife Jeremy and Jessica Little run Sweet Grass Dairy with a herd of mostly Jersey cows. The cows live outdoors on pasture, where the Littles follow rotational grazing practices. They use the milk to make stunning cheese.
Green Hill is a soft, camembert-style cheese with an intense golden color. Each wheel is hand-ladled and aged for two weeks, just long enough to form a thin bloomy rind.
The aroma is like fresh cream and sautéed mushrooms. It’s got a silky texture and tastes like buttered popcorn when it’s fresh, with mushroomy notes developing as it ages. Slather it on a warm, crusty baguette or pair it with American Spoon’s sour cherry preserves and crackers for an eye-rollingly good snack.
"[Sweet Grass Dairy is] one of the South's finest cheesemakers. Raw milk from a family farm going back generations is the foundation for some excellent work. "
David Landsel, Food & Wine