Taste of the Week – May 10-16
Until the ridiculous planned tariff on Roquefort was repealed, I was beginning to lament that great blue cheeses would be that much harder to come by here in the United States. Mind that many other excellent European blues would have remained unaffected as well as American blues. The problem with American blues, though, is that I haven't experienced too many great ones. This week, though, I can add one more to my experience – Jasper Hill Farm Bayley Hazen Blue
. Eaten with a fresh baguette from Mrs. London's, it made me nearly forget about the tariff on Roquefort.
I picked up the cheese during a recent visit to the Upper Valley Food Co-op in Lebanon, N.H. made from the raw morning milk of Ayrshire cows in Greensboro, Vt., the natural-rinded blue is firm and crumbly. Well but not overly salted, the cheese has a deep, rich grassy flavor that is complemented, but not overwhelmed by the penicillium veins coursing through it.
In addition to enjoying the cheese simply with the baguette, I had some atop a burger this week, making a wonderful cheeseburger.
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