Milk: Cow, Raw
Country: USA, VT
Consistency: Soft
Rennet: Animal
Accompaniment: Medium to full-bodied red and medium dry to sweeter whites
Named after one of the local roads in Northern Kingdom Vermont, this cheese very likely drew its inspiration from the controversy surrounding raw vs pasteurized Stilton. The folks at Jasper Hill said: “We wonder what would happen if we made a cheese like that”. Here is the result for you to judge.
Here are the tasting notes: “Bayley has developed a loyal following because of its fudge-like texture, toasted-nut sweetness, and anise spice character. The paste is dense and creamy, with well-distributed blue veins. The usual peppery character of blue cheese is subdued, giving way to the grassy, nutty flavors in the milk.”
We recommend having this cheese with some sweet fruits (a ripe pear being the favorite).
