BLUE · 101 / 163
Bayley Hazen Blue
Raw-milk farmstead blue with a dense fudgy texture and complex notes of toasted nuts, grass, anise and spice.
Milk & style
Raw cow’s milk • natural-rind blue
Aged Approximately 4–6 months
Rennet Animal (listed in guide; check current label)
Tang 5/10 · Funkiness 7/10
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Food, wine & beer pairings
Food
Dark chocolate, pears, hazelnuts and steak
Wine
Vintage Port or Syrah
Beer
Imperial stout or barleywine
More about this cheese
History & producer
Jasper Hill Farm, Greensboro, Vermont Brothers Mateo and Andy Kehler founded Jasper Hill Farm in 2003 to strengthen the local dairy economy. Their flagship blue is named for the historic Bayley-Hazen Military Road and is made with the farm’s raw whole milk, then aged in Jasper Hill’s underground cellars.
At the cheese counter
“Bayley Hazen is a serious artisan blue—dense, nutty and deeply complex rather than simply salty.”
In the kitchen
MELTING: Very good – melts smoothly with deep nutty flavor. GRATING: Good when cold because its dense, fudgy body holds together. SHAVING: Very good when cold – its dense texture makes attractive thin shavings.
Enjoy within
5–7 days after opening
Keep refrigerated and wrap well. “Enjoy within” is a best-quality guide; follow the package date and store food-safety procedures. Product details vary; confirm the current wheel or package label. The complete PDF includes the rennet reference and source notes.
