Jasper Hill Farm Bayley Hazen Blue
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- Animal Rennet
- Age: 9-26 Weeks
- Cow Milk
- by Jasper Hill Farm
- United States
Mateo and Andy Kehler, the brothers behind the Cellars at Jasper Hill, wanted to create a cheese that best represented Vermont’s Northeast Kingdom. Enter: Bayley Hazen Blue. It’s a modern take on the classic Stilton, one that even earned a spot at the table during a 2014 White House Dinner with French President François Hollande. Made from raw cow’s milk and bursting with cocoa, hazelnut, and licorice flavors, this farmhouse blue is a true standout—one best paired with Rip Rap Bakery Seeded Crackers and Divina Sour Cherry Spread.
- This farmhouse blue’s presidential connections go beyond the 2014 White House dinner with French President François Hollande: Bayley Hazen shares its name with the Bayley Hazen Military Road, a supply route commissioned by George Washington during the Revolutionary War, located in the Northeast Kingdom of Vermont.
- Not only is the cheese made from raw cow’s milk, Mateo Kehler likes to boast that the milk is never heated above its naturally occurring temperature during the production process.
- Always looking to innovate, Jasper Hill’s production process now incorporates native flora from its caves into certain batches of the cheese to enhance Bayley Hazen’s complex flavor even further.
Harder blue cheeses can stay fresh for up to two to three weeks in a crisper drawer when wrapped tightly and unopened, while softer blues may start to dry out after approximately two weeks. The best thing to do is keep the cheese in one of your refrigerator drawers or the vegetable bin; this will help to keep your cheese from drying out. Additionally, we recommend wrapping your blue cheese in aluminum foil. All cheeses and meats are perishables—by definition they degrade over time—so we encourage our customers to enjoy the cheese while it's in peak condition!
Located in the Northeast Kingdom of Vermont, Jasper Hill Farm is a dairy farm with an on-site creamery where they make and age a variety of well-loved cheeses.
The state-of-the-art Cellars at Jasper Hill Farm consist of 22,000 square-feet of underground space, where they ripen Jasper Hill Creamery cheeses as well as cheeses from other local producers.
Their farm team cuts and bails hay during summer to dry for winter months, ensuring their cows have local feed during the harsh Vermont winters.
Among other waste management projects, they feed leftover whey from cheesemaking to heritage breed pigs who live outside the cows’ pasture.
Welcome to the dark side of beer. Porters and stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though, as dark doesn’t always mean strong. Porters and stouts can be incredibly light in body or big boozy affairs that pour like syrup.