In 1993, after fifteen years of conventional dairy farming, the original owners of Sweet Grass Dairy, Al and Desiree Wehner, decided to switch to rotational grazing for their herd. Moving the cows every twelve hours to different sections of the pasture allowed the cows to be cows. With the mild winter weather of the South Georgia, the herd began to pasture graze 365 days of the year, making healthier cows and better milk.
In 2000, the dairy, as known today, was born and the making of cheese began. In 2002 The Wehners daughter Jessica and son-in-law , Jeremy Little joined the business and fell in love with the dairy. In 2005 they purchased the farm and turned their focus to traditional cheese making and passionately pursuing sustainable agriculture while humanely raising their animals. The results of their stewardship translates into high quality milk and cheeses.
SGD’s five core cheeses, along with seasonal specialties, are available in thirty-eight states. The American Cheese Society Competition has awarded them with more than twenty ribbons.
In 2010, I volunteered at the ACS Conference cutting and displaying cheese for the Festival of Cheeses. It was there that I tasted my first SGD cheese, Thomasville Tomme. In 2012, while opening a Murray’s Cheese Shop at Hilton Head, SC, I got my first taste of Green Hill and it was love at first taste.
As a Georgia-born native, who has returned home, I am pleased to share Green Hill with you.
Style: Double crème, Camembert-style soft-ripened cheese
Milk: Pasteurized Cow
Awards: Eight-time ACS Winner
365 Days Grass Fed; “Barn-free”
Handcrafted in Small Batches; hand ladled and individually wrapped
Green Hill is dense and buttery with a lingering creamy, lactic finish. Enjoy is spread on a warm baguette or drizzled with Blue Haven Sourwood Honey.