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Posts Tagged ‘Bayley Hazen Blue’

2014 Holiday Gift Guide!

Every year we look forward to the holidays and the excuse to share our favorite foods and kitchen accessories with friends and family. If you’re shopping for a food lover, tyrophile (cheese lover), budding chef, or seasoned culinarian this year, check out our list of top gift ideas that will please any palate! And if you’re giving in the greater Boston area, check out our “Locals Only” gift guide for special treats at our Cambridge shop!

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Thanksgiving Cheese 2014

Our top Thanksgiving cheese picks for 2014: Shelburne 2 Year Cheddar, Verano, Bayley Hazen Blue, and Sage Farm’s fresh goat cheese

One of our favorite ways to celebrate Thanksgiving is with a round up of some of New England’s best cheeses. While we love the fruits of Europe’s great cheese-making traditions, Thanksgiving is the perfect time of year to reflect on and celebrate American cheese makers, and our country’s own tradition of beautiful cheeses of all milk types and textures. This year, our Cambridge store’s domestic cheese buyer Tripp, along with the rest of the cheese team, have brought together four of our favorite Vermont cheeses for a perfect addition to the holiday table!

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Inside One of the Jasper Hill Vaults

Inside a Jasper Hill Vault

Last month, I had the great opportunity to join two co-workers in a pilgrimage to the Cellars at Jasper Hill in Greensboro, Vermont. In previous posts, my colleagues have described the merits of Jasper Hill as the home of award-winning cheeses like Winnimere, as well as an innovative model for sustainable small-scale cheese production. Rather than repeat this much-deserved praise, I hope to share a reflection on my brief time at Jasper Hill as a whirlwind of sights, smells, and of course tastes. The tag line of Jasper Hill is, “A Taste of Place” and thus I will try my best to give you a little taste of my experience in this very unique place. (more…)

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A Visit to Jasper Hill Farm

TOP ROW (L-R): Cabot airing, Bayley Hazen salting, Bayley Hazen pH graph + rocks under the cheese racks help with moisture control. BOTTOM ROW (L-R): Moses Sleeper in 20% brine, Landaff cheese and Bayley Hazen in its forms.

Some weeks ago, I made an immensely informative and inspiring trip to Jasper Hill Farm and The Cellars at Jasper Hill in Greensboro, Vermont.

The Jasper Hill enterprise was started by two brothers, Andy and Mateo Kehler. The determination that they have towards revolutionizing and solidifying the cheese-making industry in their state and in this country is unmatched in its political, scientific, and pastoral fervor. As a result, I want to share a bit of what got me so excited! (more…)

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Fourme d'Ambert

Fourme d'Ambert

History was my major in college and, when I read about cheeses, it is the history behind them that particularly fascinates me. For example, I love being able to imagine folks in the 9th century enjoying Fourme d’Ambert when I sample out that classic, French blue cheese to customers in the shop.

Some cheeses have changed quite a lot over time. Saint-Marcellin is a prime example. Originally this was a goats’ milk cheese wrapped in chestnut leaves. As the centuries passed, however, production shifted to favor cows’ milk and, today, the cheese is pretty much known as a cows’ milk cheese. As well, Saint-Marcellin is rarely leaf-wrapped these days; it is sold in small crocks (which, when no longer holding cheese, I like to use for all sorts of things from laundry quarters to paper clips!). (more…)

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This is one of the most common questions that I get when I work on the cheese counter. My answer: yes, usually I do. Pretty much all cheese rinds are easily digestible. The primary exceptions are cloth-bound and wax rinds. After that, it’s pretty much personal preference.

Tomme Crayeuse

A rule of thumb – cheeses tend to get stronger the closer you get to the rind and the rind itself will be the strongest tasting part of the cheese. If you are tasting a cheese for the first time and aren’t sure whether you will like it, start with a nibble from the center-most part of the ‘paste.’ Then, if you like what you are tasting, gradually work your way outwards. If you like all of the paste, give the rind a go!

Having eaten cheese for a while now, I know there are some rinds I definitely don’t like, rinds that most folks don’t eat: Parmigiano Reggiano is one example (grilled parm rinds are an exception!) and Comté is another, even though it has a natural rind. My stomach could digest them – I just don’t like the way they taste or feel in my mouth. That said, there are some cheeses I love that are particularly scrumptious, in my opinion, because they have delicious rinds. Among these, I would include Tomme Crayeuse, Jasper Hill’s Bayley Hazen Blue and Ardrahan.

Ardrahan

They are all very different styles of cheese – Tomme Crayeuse is semi-soft cheese and has a very earthy, mushroom-y flavor profile, underscored by its natural rind.

Bayley Hazen is a medium-strength blue cheese that tastes really nutty – the rind is like a distilled version of this fantastic nuttiness. Ardrahan is an Irish, washed-rind cheese. Its rind is brine-washed and this saltiness shows through – sometimes enough to

Bayley Hazen Blue

make me think of the ocean while sometimes it manifests itself in more of a peanut-y flavor. Either way, it is really snackable (oh, and great with beer!).

My advice – give the rind a try! If you don’t like it, you’ll know for next time. On the other hand, you may just discover another reason to love a cheese!

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