Green Hill Camembert

Appearance & Aroma: A small wheel wrapped in a thin, snowy bloomy rind. The aroma begins with fresh cream, then opens gently toward mushroom and earth.

Texture & Flavor: Silky, buttery and voluptuously creamy. Rich dairy sweetness gives way to subtle mushroom, delicate earthiness and a lingering savory finish.

Let Green Hill warm before serving and give it good crusty French bread. Add crisp apple, toasted nuts, honey, fig preserves or a tart fruit jam and there is little more required.

Bake the whole wheel until the center becomes molten, then spoon it over toasted bread. Slip slices into a grilled cheese sandwich, melt over roasted potatoes or mushrooms, or tuck into a warm baguette with thinly sliced pear.

For something more indulgent, serve warm with roasted figs and honey, fold into creamy scrambled eggs, or let it melt over a burger just before it leaves the pan.

Keep refrigerated in its original wrapping. For the best texture and flavor, bring it toward room temperature before serving. Once opened, rewrap carefully and refrigerate; enjoy promptly while the rind and creamy interior are at their best.

Green Hill is an American artisan Camembert-style cheese made by Sweet Grass Dairy in Thomasville, Georgia. It is named for the family's original rotational-grazing dairy.

It is made from pasteurized, grass-based cow's milk and enriched as a double-cream, soft-ripened cheese. Its thin bloomy rind and luxurious interior follow the broad tradition of French Camembert while allowing the character of the Georgia milk to speak for itself.

Each wheel is handcrafted and ripened for approximately two weeks before being individually wrapped. That short maturation develops the soft rind, silky paste and characteristic buttery, mushroomy flavors without overwhelming the freshness of the milk.

It is also a remarkably decorated little cheese: Green Hill has repeatedly won honors from the American Cheese Society and has received recognition at the World Cheese Awards and Good Food Awards.