Happy new year, cheese lovers! The start of a new year is always exciting, but Jan. 1, 2011 is particularly thrilling for me since my beloved Wisconsin Badger football team is facing Texas Christian University in the Rose Bowl this afternoon. Of course, it won’t really be a contest – Wisconsin is known for kicking major booty during previous Rose Bowl games – but it’s a great excuse to get together with fellow Badgers and cheer on our team. While eating cheese, of course.

In honor of this year’s Rose Bowl competitors, I’ll be serving a cheeseboard with two regional favorites. Wisconsin will be represented by Hook’s 7-Year Cheddar, and since I couldn’t find any Texas cheese at my local shop, Green Hill will stand in for the South. (And I really wanted an excuse to buy a fresh wheel of Green Hill, anyway.) We’ll have my favorite Carr’s whole wheat crackers on hand, as well as gluten-free rice crackers, and lots of beer and other appropriate beverages.

Since both cheeses are amazing, our taste buds will win no matter which team comes out victorious, but you all know my bias. Go Badgers!

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Join Cheese+Champagne as we count down our top five cheese picks to serve with your favorite sparkling wine on New Year’s Eve. Today’s featured cheese is a double-cream masquerading as a triple-cream…

Sweet Grass Dairy has only been around for 10 years, but it’s quickly establishing a reputation in the cheese world for to-die-for cow’s- and goat’s-milk cheeses. The milk from the grass-fed cows makes the Green Hill so sweet and buttery that you’d think you’re eating a rich triple-cream. Read more.

*Editor’s Note: We’re coming down to the final five cheeses on the Wine Spectator list, and Colleen and I have had some trouble locating these cheeses at our local cheese shops, so we’re resorting to mail order and other methods for procuring them. While we wait for those cheeses to arrive, we’ll be writing about other interesting cheeses we’ve been enjoying.

I first read about Sweet Grass Dairy‘s Green Hill from the Washington Post All We Can Eat blog’s cheese blogger, Domenica Marchetti, and though her description of this Georgia-made, pasteurized cow’s-milk cheese made me drool, I still had a lingering doubt. Just a double-cream cheese? I’m a triple-cream snob, and I didn’t think the Green Hill could measure up to my favorite triple-cream cheeses. But then my cheesemonger friend Benjamin at the Cheese Shop at France 44/St. Paul Cheese Shop vouched for this cheese’s amazingness and offered to set aside a wheel for me, so I figured it couldn’t hurt to try it. A few wheels later, you could now say that I’m hooked.

Sweet Grass Dairy has only been around for 10 years, but it’s quickly establishing a reputation in the cheese world for to-die-for cow’s- and goat’s-milk cheeses. The milk from the grass-fed cows makes the Green Hill so sweet and buttery that you’d think you’re eating a rich triple-cream. It’s one of those cheeses that I must stop myself from eating because otherwise I’d eat the entire wheel in one sitting. I don’t even need a cracker – I just cut off gooey wedges and savor it without adornment. Of course, the Green Hill pairs beautifully with any kind of cracker or sweet berries, and it’s a natural companion for champagne or a Belgian ale. It was my Valentine’s Day present to myself this year, and it was even more delicious than a decadent chocolate dessert.