In 1997, on the shores of Buzzard’s Bay, Tim Stone began his cheese business at his family’s historic Great Hill Dairy. The family’s herd of Guernsey cows had been sold, and Tim wanted to stay on the farm and make a living from it. The great turn-of-the-century barn was there, no longer being used for milking.
Tim found that he could make an exceptional blue cheese with the milk from the many local dairy farms surrounding him. Using only raw, non-homogenized milk, his recipe was unique in several ways. The resulting Great Hill Blue cheese quickly won acceptance as one of the premier blue cheeses in America.
Tim processes 3,700 gallons of milk each week, and will grow no larger, despite demand for his cheeses frequently outstripping supply. “The size of our processing is perfect,” Tim says, “allowing me to be hands on with the cheesemaking and every step of the process.” The molds are hand-filled using traditional techniques.
Great Hill Dairy makes one cheese in six-pound wheels, all from raw milk.
- Great Hill Blue, aged 120 or more days.
Awards: ACS (3 times) including Best of Show (2 times)
Visits are permitted by appointment only.