- 7 lb
- Made in Vermont
- Milk Type: Raw Cow
- Texture: Semi-soft
- This item is perishable and requires expedited shipping and handling. Expedited charges will be calculated at check out.
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Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Product Description
This natural rinded blue cheese is made with whole, Ayrshire, raw milk every other day, primarily from the morning milk. The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. It is aged between 4 and 6 months. Cows' milk.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Fabulous Blue,
By
This review is from: Bayley Hazen Blue Cheese (Misc.)
To say that Bayley Hazen changed my life would be a bit of hyperbole, but it would be perfectly appropriate to say that it changed my relationship with the world of fine American cheeses. And that's saying something.
The following is reprinted from the Jasper Hill website and barely does this amazing cheese justice. Bayley Hazen Blue is a natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. Ayrshire milk is particularly well suited to the production of blue cheese because of its small fat globules, which are easily broken down during the aging process. The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. It is aged between 4 and 6 months. We developed this recipe by starting with a Devon Blue recipe, changing its shape, and altering the aging process to end up with a stable rind that will hold up under typical retail conditions.
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