Spring Hill Cheese

Located in Sonoma County California, a herd of 400 Jersey cows provides the milk for Spring Hill Jersey Cheese's growing line of farmstead cheeses. Smaller that Holsteins, (the archetypal black- and white- cow), which produce a greater quantity yield, the milk of Jersey cows contains a higher butter fat, resulting in an incomparable rich, creamy flavor. Because of its low quantity yield, the Jersey is no longer common in most commercial dairy operations. Larry Peter began his dairy in 1987, and started producing Spring Hill Jersey Cheese in 1998. The homestead, artisan cheese produced by Spring Hill is made entirely from the milk of pasture-grazed Jersey cows. The difference in taste is staggering. Over the last two years, Spring Hill has developed a broad line of cheeses, including, Quark, Ricotta, and a range of Cheddars and Jacks, which are offered, in addition to their traditional forms, in a variety of natural herb and spice flavors including garlic, pepper and sage. Spring Hill's White Cheddar and its Sage Cheddar each won an award at the 2000 American Cheese Society. Spring Hill also produces a number of fresh, specialty cheeses, including Fresh Curd, a vital ingredient in the production of homemade Mozzarella; Gianna, a mild washed rind cheese reminiscent of Taleggio with a bite suggestive of Teleme; Dry Jack, rich in flavor and aged for a harder texture; Old World Portuguese, a salt and Virgin Olive oil rub brine cheese; Spring Hill Breeze, a Sonoma interpretation of the classic French Brie; in addition, Spring Hill recently produced a firm Dry Brie which enjoys the Breeze flavor, but with a consistency similar to aged Cheddar. Look forward to the production of a Jersey Cream Cheese in the New Year.