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Cellars at Jasper Hill Bayley Hazen Blue Cheese

Average rating
(based upon 10 reviews)

Unpasteurized Cow Milk

Bayley Hazen Blue, a natural rind blue cheese, is made with unpasteurized whole milk, primarily with morning milk, which is lower in fat.

Ingredients
Unpasteurized cow's milk, starter culture, animal rennet and salt.

Size
appx. 1/2 lb
Price
$12.90

Storage Tips
Store in the refrigerator

Cellars at Jasper Hill, Greensboro, VT

Bayley Hazen Blue has a grassy, toasted-nut with a hint of anise flavor and a fudge-like texture. The paste is dense and creamy with well-distributed blue veins throughout. 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. 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 3 and 4 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. While raw milk is used for this cheese, the cooking and aging process of cheese making substitutes for pasturization.


Reviews

January 1, 2021 by

One of the finest Blue Cheeses on the Planet!!!!


November 27, 2020 by

This was the favorite cheese on my cheese tray! Everyone was saying how smooth it was and they just kept eating it.


October 31, 2020 by

Stellar blue cheese - mild but deeply flavorful.


September 24, 2017 by

I just brought this cheese to a party and the guests raved about the deliciousness of this cheese. You have the deep flavor of a blue cheese with a smooth finish. So good!


August 18, 2017 by

I guess it's time I started sharing my feedback from the perspective of the health conscientious buyer--taste being better than any Roquefort cheese I could taste in the US.

Pay attention to {grass fed, raw and organic} keywords in the product description. In addition to best in class taste you get a wealth of vital nutrients you'd be hard pressed to find in your regular American cheese or even in the imported equivalents given the uncertain storage and transportation details. In fact, even though I'm a cheese lover, I had not been able to understand the call of blue until I tried this one; so I conclude it must be the long time it takes to move the foreign equivalents from cave to table that impairs their taste. So be it, I'm glad my hard-won dime goes back to our own producers.

That being said, I'm a very happy and repeat buyer--make sure you leave your cheese out to breathe for a good 1/2 hour before you eat it.


January 5, 2014 by

This is a delicious blue!


June 26, 2013 by

I'm going to agree with the description that says it's not pungent or strongly flavored. However, the base cheese is also missing a little something for me. A local cheese shop or Whole Foods often has blues that are a little more interesting. I tired of this quickly eating it on its own and wasn't impressed in a spinach salad with a simple vinaigrette,


April 8, 2012 by

Really superb. Addictive with crostini--beware!--and we, like the writer above, also added it to a vinagrette with good results.


July 6, 2011 by

We love it. Delicious in little chunks on salad with a creamy dressing and lots of black pepper. Or just straight to your mouth!


September 30, 2010 by

I love watching people taste this blue for the first time. You can tell they don't expect much from an American blue, and then their faces light up. Yes, it is that good.