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Until the ridiculous planned tariff on Roquefort was repealed, I was beginning to lament that great blue cheeses would be that much harder to come by here in the United States.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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4 Responses to Taste of the Week – May 10-16

  1. I really like how you’ve photographed the cheese here. For me you evoked the damp, cavey (that’s not a word is it?) atmosphere that makes a blue cheese flourish, yet it is still well lit and clear. Nice job – only wish I could taste it!

  2. John Sconzo says:

    Thank you Kim!
    The Bayley Hazen is not Jasper Hill Farm’s only great cheese. I just had some of their Cloth bound cheddar that they make for Cabot – outstanding! That was written up in “The Art of Eating” not too long ago. I now understand why.

  3. I have had some incredible American Blues lately.
    Rogue caveman really stood out. I prefer it to their award winning washed rind Rogue River Blue (although that is a very distinctive cheese).

  4. John Sconzo says:

    I agree, Matthew, the Rogue blues are excellent and of world class caliber as well. Maytag is ok, but I can’t think of too many other outstanding American blues off the top of my head and online visits to Murray’s and Artisanal didn’t provide any additional stimulus to my memory. Anyone else recommend any other outstanding American blue cheeses?

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