Bayley Hazen Vermont Blue Cheese
From the northeast corner of Vermont, come a blue with bold flavor and a balanced finish.
To keep this perishable product at its best, expedited shipping is required
Description
At Jasper Hill Farm in the northeast corner of Vermont, the Kehler family is busy every day making some of America's best quality farmstead cheeses. The milk from their roughly 40 Ayrshire cows is distinctly sweet with some toasted nut flavors, and each of their cheeses is bursting with these bold aromas.
Bayley Hazen has quickly become one of the most important American blue-veined cheeses - for good reason! Its texture is creamy and crumbly, with a flavor profile that shows sweet grass, licorice, and peppery spices. The milk's nutty and authentically farmy aromas are a nice foundation for the bold flavors of the bluing, as they reveal themselves in the finish to balance the cheese's initial punch.
| Region | Vermont |
| Country of Origin | United States |
| Producer | Jasper Hill Farm |
| Cheese Type | Blue |
| Type of Milk | Cow |
| Flavor Profile | Strong |
| Beer Pairings | Brown Ale, Porter, Stout |
| Wine Pairings | Dessert Wine, Port |
Serving and Caring for your cheese
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).
Enjoy!
Pairs well with
Picholine Olives (unpasteurized)
Chevrot - each
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