Bayley Hazen Blue Bayley Hazen Blue is a buttery, natural-rind cow milk blue cheese that is made with whole raw milk. The milk used is primarily from morning milk, which tends to be lower in fat. The milk is taken from their own herd of Ayreshire cows who graze from late spring to early fall. Bayley Hazen Blue 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 sometimes licorice. Bayley Hazen Blue won a 2nd place ribbon at the American Cheese Society 2005 Competition in Louisville, KY. Farm/Company: Jasper Hill Cheesemaker: Mateo and Andy Kehler Proprietor: Affineur: City, State: Greensboro, Vermont Region: Northeast Country: USA Milk: Pasteurized Cow Rennet: Traditional Rind: Natural Texture: Semi-firm Aging: 3-4 months Size(s): 7 pound wheel [ - ]

Bayley Hazen Blue Bayley Hazen Blue is a... [ + ]