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Tasting a piece of Green Hill is like opening a taste bud treasure chest. Its lush creamy texture melts dreamily on the palate, leaving a pleasantly mild tang.
While Green Hill shares many characteristics with its imported French cousin, Camembert, it boasts a uniquely buttery consistency. And whereas most imported Camembert has become industrialized for the United States market, Green Hill remains a standout handmade farmstead cheese.












