This blue cheese is so good it's almost obscene. Named after the Bayley Hazen road, which winds its way through Vermont's picturesque northeast kingdom, it is creamy and chocolaty and salty, oh my. The craftsmanship executed by the cheesemakers up at Jasper Hill Farm is laudable, and lucky for us, edible too. Bayley Hazen Blue is rich, fudgy and dense - it's closest European relative would be Stilton cheese. That makes it perfect for blue cheese recipes too, such as a hearty winter salads or a quiche. Aged for 3-5 months.Â
Bayley has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk.
The texture and flavor make Bayley an ideal choice for any lover of blue cheese, but with a balance of flavors that renders it accessible to those new to the style. Try pairing with a fruity red dessert wine, toasty Imperial Stout, or a hunk of dark chocolate. Bayley is also ideal for crumbling over a juicy burger or adding to a salad with spinach, walnuts, and dried tart cherries.
Raw cow's milkÂ