This Camembert-style cheese is a family operation from milk to making. The milk for Green Hill comes from Al and Desiree Wehner’s farm and then the cheese is made by their daughter and son-in-law. Because of the warm Georgia climate, the cows graze on pasture 365 days a year. The family has been practicing rotational grazing since the 90's. Green Hill becomes nice and mushroomy when it gets ripe and is always creamy!
Pasteurized cow milk, traditional rennet
