We are known for our signature cheeses.
Constant Bliss is based on a Chaource recipe, which we modified to suit our production schedule and cheesemaking facility. Constant Bliss is made from fresh warm milk. The slow lactic fermentation that takes place overnight renders the milk yogurt-like by morning, when the curds are hand ladled into perforated shaping cups. The curd drains in the moulds for a couple of days before being turned out onto racks and being hand salted. Then it’s down to the cellar where over the next weeks they will really come to life, developing a living rind and beginning to ripen. Every piece is turned daily for the first two weeks, after which they are turned twice a week.
The result is a cheese which hardly even resembles a Chaource. It is a slow ripened lactic curd. This is not a double or triple crème cheese as is sometimes thought. Seasonal variations in the milk result in variations on the surface and flavor of the cheese. We named Constant Bliss after a revolutionary war scout killed in Greensboro by native Americans in 1781. He was guarding the Bayley Hazen Military Road with his compatriot Moses Sleeper, who died with him.
Bayley Hazen Blue is a natural rinded blue cheese. It is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. Ayrshire milk is particularly well suited to the production of blue cheese because of its small fat globules, which are easily broken down during the aging process. The paste of a Bayley Hazen 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 in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter. It is aged between 4 and 6 months. We developed this recipe by starting with a Devon Blue recipe, changing its shape, and altering the aging process to end up with a stable rind that will hold up under typical retail conditions.
To keep up to date on cheese availability and development of new cheeses, please visit us at the Jasper Hill Farm page over at the Cellars at Jasper Hill website.
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