Grace Hill Farm is run by Max and Amy Breiteneicher. The vision for the farm grew naturally out of their shared interests and values – a love of good food and a desire to produce food that is delicious and made with integrity; a love of nature and of living and working closely with animals and the land; and of course, Max’s great passion for cheese. Max is blessed to have been taught cheesemaking and animal husbandry over the years by a series of true professionals at Jasper Hill Farm, Chase Hill Farm, and Sidehill Farm.
Grace Hill Farm’s land belonged to the Dawes/Thayer family from the 1700’s and was passed down through the generations until the Breiteneichers bought it in 2012. It has been a sheep farm and a dairy farm within living memory, and the old stone walls running through the woods attest to the pasture that used to be everywhere. Max and Amy are honored to be stewards of this beautiful land, and are grateful for the opportunity to revitalize and restore this old New England farm.
Grace Hill’s cheeses include:
Cheesecake: A soft, mold-ripened cheese with a delicate white rind and a deep, slightly tangy flavor and cheesecake texture. Made by hand from grass-fed raw cow’s milk, and aged 60 days.
Hilltown Blue: A creamy and mostly-mild blue with a natural rind and rich flavor. Made by hand from grass-fed raw cow’s milk, and aged 120 days.
Wild Alpine: A gruyere-style hard alpine cheese with a natural rind and buttery texture that gives way to a slightly nutty, earthy flavor with fruit notes. Made by hand from grass-fed raw cow’s milk, and aged 9 months.
Clothbound Cheddar: An English farmhouse cheddar wrapped in cloth and aged for roughly one year, our cheddar is sharp without being overpowering, slightly dry, with a buttery texture. Made by hand from our grass-fed raw cow’s milk and aged at least 9 months.
Valais: A Raclette style cheese with superb melting qualities. Fruity and slightly pungent. In the Swiss and French Alps this cheese is traditionally melted atop new potatoes, toasts, and vegetables. Perfect for grilled cheese. Made by hand from our grass-fed raw cow’s milk and aged at least 3 months.
Cheese and eggs are sold at Grace Hill’s farmstand year-round, at
47 Potash Hill Rd., Cummington, MA 01026