"It was tangy, sweet, creamy, velvet on the tongue, the most delicious blue cheese I’d ever tasted."

Cynthia Zarin describing Bayley Hazen Blue in the New Yorker Magazine
 8/23/04
In The News
TODAY SHOW September 29, 2004
Blue cheese — it's not just for salads anymore
Blue cheese is more than just a salad ingredient, says chef Mark Molinaro. Try out his recipes for cooking the tasty mold ... [click here for complete article and recipes]
To learn more about the New England Culinary Institute, please visit: www.NECI.edu
Chef Mark Molinaro of the New England Culinary Institute with Katie Couric An array of dishes featuring Jasper Hill Cheese as prepared by the New England Culinary Institute
New Yorker Magazine August 23, 2004
It was tangy, sweet, creamy, velvet on the tongue, the most delicious blue cheese I'd ever tasted. Cynthia Zarin describing Bayley Hazen Blue
San Francisco Chronicle July 29, 2004
A Vermont blue that changes as the summer grass grows
http://sfgate.com/cgi-bin/article.cgi?f=/c/a/2004/07/29/WIGDR7U28Q1.DTL
Stuff@Night April 27>May 10, 2004
PERHAPS YOU DON'T sit at your desk every day dreaming about trading in your urban life for a career in the cheese business...[click here for complete article]
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