Great Hill Blue (Cow's milk, Great Hill Dairy, Massachusetts) If you see this blue in a store, do not debate buying it. Just do it. You will be richly rewarded not only because you are supporting a family-run dairy but also because the cheese is damn good. The combination of using both raw and un-homogenized milk sets it apart from other blues made in the U.S. The paste is slightly yellowish, extremely flavorful and divinely creamy. Great Hill Dairy began making cheese in 1996 and three years later, this cheese took first place in its category at the American Cheese Society's annual competition. The owner and cheesemaker is Tim Stone. Pairings: Oregon's Best Berry Empire "Berries in a Jar" Liquid Pairings: Chenin Blanc Dessert Wine