Could Bayley Hazen Blue be America’s first original blue cheese? Read on to learn how this raw milk beauty from Jasper Hill Farm is made, what it tastes like, and how best to pair it.
Made at Jasper Hill Farm
Jasper Hill Farm‘s reputation reaches well beyond the state borders of Vermont. In fact, it stretches across the pond to the UK and Australia, and the rest of the world.
Their signature cheese, Harbison, has shone a spotlight on this unique creamery. At their operating dairy farm in Greensboro, Vermont, Andy and Matteo Kehler make and mature an impressive range of cheeses.
The story behind the name
One such cheese is Bayley Hazen Blue. Indeed this blue cheese is a Jasper Hill Farm original, and is made using their high-quality whole raw cow’s milk.
When choosing a name for this unique blue cheese, Andy and Matteo drew their inspiration from an old military road commissioned by George Washington during the Revolutionary War.
Even though no major battle ever took place, the road brought Greensboro its first settlers and continues to be used today.
Tasting guide
Aged for between 3 and 4 months, this blue cheese owes its reputation to its exceptional texture and flavour. Its dense paste is creamy with splattering of blue veins and delivers a fudge-like mouthfeel. And its natural rind is a beauty!
Moreover, your palate will detect sweet notes of toasted nut mixed in with star anise spice. Since the pepperiness of the blue veins is quite subdued, the nutty and grassy flavours of the local milk are allowed to shine.
How to serve Bayley Hazen Blue
Due to its texture and flavour, this blue pairs really well with fruity dessert wines, a toasty stout or even just a hunk of dark chocolate.
In a similar manner to Roquefort, you can crumble Bayley Hazen Blue over a juicy burger, or on top of a green salad with walnuts and dried tart cherries.
