Though drier and crumblier than most blues, its texture reminds one of butter.
Ayrshire milk is particularly well suited to cheese making because of its small fat globules, which are easily broken down during the aging process. The paste of this blue is drier than most and the p. roqueforti culture has an array of flavors. It is aged between 4 and 6 months.
Jasper Hill Farm, located in the Northeast Kingdom, has a small herd of Ayrshires that are quite spoiled. The cows go out on a fresh piece of pasture after every milking during the spring, summer and fall and are fed a ration of dry hay through the winter, when they stay in avoiding harsh winter wind and snow and listen to a great selection of jazz and classical music. These healthy, happy cows are taken care of by Andy Kehler, who has worked with his brother Mateo Kehler since 1998 making superior cheeses.
This blue cheese is not as pungent and strongly flavored as the European blue cheeses which makes it much more pleasant to have with other cheeses before a meal. Store in the refrigerator.
While raw milk is used for this cheese, the cooking and aging process of cheese making substitutes for pasturization.
Excellent alone, crumbled on salad or vegetables, or paired with fresh fruit. For the fullest flavor, serve at room temperature.