Jasper Hill Farm Archives | Cheese Atlas

Bayley Hazen Blue: Original American Blue

Cheese Atlas — Wed, 06 Apr 2022 06:12:23 +0000

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.

The post Bayley Hazen Blue: Original American Blue appeared first on Cheese Atlas.

Scream Cheese: Vermont’s Halloween Cheese

Cheese Atlas — Wed, 06 Oct 2021 03:39:18 +0000

Jasper Hill’s Scream Cheese – Jasper Hill

What is Scream Cheese?

Scream Cheese is a seasonal soft cheese made by Jasper Hill Farms in Greensboro, Vermont. It is an adaptation of their original recipe for Weybridge

In the Northeast Kingdom of Vermont, Jasper Hill is an operating dairy farm with an on-site creamery. The creamery’s cheeses, as well as those created by other local producers, benefit from an underground ageing facility.

Made in Vermont

In the rolling hills of Weybridge, Vermont, Patty and Roger Scholten manage a herd of Dutch Belt cows. The Scholtens have been able to remain in a competitive milk market by producing organic, high-quality milk.

Farmstead cheese is now a method to diversify the business and involve the next generation; their daughter’s family has joined the farm and creamery to help operate it.

Weybridge is a lactic-set, organic cheese with a bloomy rind. The Scholtens’ rich and nuanced Dutch Belt milk is showcased in this lightly aged style. The thin skin covers a delicate cream-line with a toasted, mushroomy flavour that contrasts with the deep, milky core’s sharp acidity.

How is Scream Cheese made?

Each October, Jasper Hill Farm adapt their recipe for Weybridge to make this spooky orange cheese. In order to do so, they add the natural orange dye, annatto, to the milk during the production process.

As a result, the aptly named Scream Cheese has a bloomy white rind that is wrapped around a layer of charcoal, and a gorgeous bright orange pâte.

After spending 6-8 weeks in the Cellars at Jasper Hill Farm, this Halloween special has a silky texture and a surprisingly complex flavour. As a matter of fact, its flavour ranges from buttery and tangy to just a hint of wild barnyard. Effectively, your palate might even detect subtle notes of hay, earth and cow.

Serving Guide

It is hard to look past this gorgeous soft cheese for your Halloween cheese platter.

The cheese’s rich, milky flavour makes it an ideal breakfast cheese alongside berry preserves and freshly-baked bread.

Furthermore, it will pair beautifully with a dry, bubbly white wine, sparkling apple cider or a crisp German Pilsner.

The post Scream Cheese: Vermont’s Halloween Cheese appeared first on Cheese Atlas.

Winnimere

Cheese Atlas — Sun, 05 Sep 2021 08:05:26 +0000

The American Mont d’Or

Winnimere is an American seasonal raw milk surface ripened cheese made in Vermont, by Jasper Hills Farm. During the winter months, they feed their Ayrshire cows hay to produce a rich, flavoursome milk, which is perfect for cheesemaking.

Inspired by Mont d’Or

Andy and Matteo Kehler use a recipe inspired by the most famous of French seasonal cheeses, Mont d’Or. Furthermore, they harvest spruce bark from Jasper Hill Farm’s woodland and wrap it around the young cheeses. The spruce helps keep the soft cheese together but also contributes to the overall aroma and flavour.

During maturation, they regularly wash the cheese in a cultured salt brine to help even rind development. At 60 days, the rind develops a pink hue and the pâte becomes spoonably soft and tastes of bacon, mushroom, sweet cream and spruce.

The name Winnimere comes from the name of a road that runs along the Eastern shore of Caspian Lake in Vermont. The Kehler’s still have fond memories of their summer escapes to their grandfather’s ice fishing shack in the area.

How to serve Winnimere

Leave at room temperature for at least 2 hours before serving. Peel away the top part of the rind and serve with a spoon! A ripe Winnimere will pair brilliantly with a smoky red wine like Syrah or Malbec or a Porter-style beer.

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