Jasper Hill Farm, the expansive dairy project hatched by brothers Mateo and Andy Kehler, was first established in Greensboro, Vermont, during the summer of 2002. With their small herd of Ayrshire cows, the Kehlers began to make an array of cheeses that would bring them renown, including a soft, bloomy-rinded barrel called Constant Bliss.
Andy manages the herd, rotating the cows on fresh pasture as the weather allows and feeding them hay in the winter months. Jasper Hill's Ayrshires produce milk that is wondrously high in fat and protein, perfect for the unique cheeses made on the farm.
In the mid-2000s, after considerable research and investment, the Kehlers built the Cellars at Jasper Hill, a series of aging tunnels built into the farm's hillside that are carefully designed to maintain the specific climates and temperatures necessary for ripening different types of cheese. The Kehlers collect cheeses from neighboring farms, and meticulously care for them in the Cellars, alongside the cheeses made at their farm. In the Cellars, this last stage of cheesemaking, known as "affinage", is masterfully executed.
Short and stout in stature, Bayley Hazen Blue is big, bold and boisterous in flavor. Encased in a soft, natural rind, the paste is slightly drier than most American-made blues. The wheels are bursting with deep, dark flavors that often hint at tobacco and roasted hazelnuts, and on rare (and lovely!) occasions, sweet black licorice. Distinct and robust, Bayley Hazen Blue is sure to make a statement on any cheese plate.
Farm / Company: Jasper Hill Farm
Cheesemaker: Mateo and Andy Kehler
Proprietor: Mateo and Andy Kehler
Affineur: Cellars at Jasper Hill
City, State: Greensboro, VT
Milk Type: Cow
Milk Treatment: Raw
Aging: 3 - 4 months
Size(s): 7 pound wheel