Constant Bliss is based on a Chaource recipe, which we modified to suit our production schedule and cheesemaking facility. The result is a cheese which hardly even resembles a Chaource. It is a slow ripened lactic curd made only with fresh, right out of the cow, uncooled, evening milk. We actually begin the cheesemaking process before the cows have finished milking. Constant Bliss is made with raw whole milk. 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 like to use Constant Bliss to highlight our milk, and rather than overpowering the natural microflora of our milk with cotton white mold, we prefer to see a mottling of diverse molds and yeasts, which are prevalent particularly in the summer months when the cows are out on grass. It is aged 60 days before it leaves the farm, and is a ‘sell it or smell it’ item for retailers.

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.

Bayley Hazen is named after an old military road that traverses the Northeast Kingdom. The road, commissioned by General George Washington was built to carry troops to fight the English on a Canadian front. Though no battle ever took place, the road brought Greensboro its first settlers and continues to be used.

Aspenhurst is a variation of a traditional English Leicester. The antithesis of England’s common Red Leicester (the ultimate English downmarket supermarket cheese), Aspenhurst is a hand-made cloth bound cheese with a full-bodied elegant flavor. Modeled after Doddington, a beautiful northumbrian cheese made by Margaret Ann Maxwell at Doddington Dairy, Aspenhurst is cellar matured for a minimum of 12 months. Named after part of the north shore of Caspian Lake in Greensboro, Aspenhurst is a ‘get it while you can’ sort of cheese. This years production has already been sold to a couple of our best accounts. Interested in trying it? Call Murray’s Cheese at (888) 692-4339 or look for it at food co-ops throughout Vermont or fine dining establishments across the state.