More OG than Stilton Himself
I have a feeling a lot of people who hate blue cheese just haven’t had the right one.
A good blue is salty, creamy, decadent and heavenly…
but that signature funk is too kinky for virgin palates.
Adding butter to blue cheese is kind of like putting fur on handcuffs.
The extra fat smooths out the cheese’s pungent flavor,
carrying it across your palate and softening the blow.
This butter will groom your tastebuds,
seducing them into the pleasures
of funky blue cheese.
What’s My Name? Bellamy Blue
What Kind of Cheese Am I? A raw cow’s milk blue cheese rubbed with Alderwood smoked salt and cloaked in black wax
Where Am I From? Sequatchie, Tennessee
Three Words That Describe Me: Smoldering, moody, and a little nutty
Fun Fact: I’m named after Bellamy Cave, the world’s first manmade bat cave in northern Tennessee
What Do I Smell Like? Like fresh grass, with a whiff of charcoal embers
What Do I Feel Like? Moist and crumbly like a fudge brownie
What Do I Taste Like? Savory and robust, with lingering notes of roast peanuts
Favorite Foods: Keep me savory with cured meats, pickled vegetables, and olives.
Sweeten me up with dark honey, chocolate peanuts, or this banana jam.
Favorite Beverages: I need something strong and bold like me.
Pour me a pint of oatmeal stout, port wine, or mild Scotch.
Where to Find Me: Look for me at specialty grocers like Whole Foods
or ask your nearest cheese shop if they carry me. You can also find local retailers here
Look for the label:
Special thanks to In Demand Cheese for sending over this beautiful wedge of Bellamy Blue!
What’s My Name? Bleu D’Auvergne
What Kind of Cheese Am I? I’m a creamy blue cheese similar to sheep’s milk Roquefort, but I’m made of cow’s milk.
Where Am I From? The Auvergne region of France.
Three Words That Describe Me: Modest, friendly, and flirtatious
Fun Fact: I was created in 1854 by a pharmacist – so I can cure you of the bleus 😉.
What Do I Smell Like? Fresh grass and lemon.
What Do I Feel Like? Creamy and slightly crumbly like a fudge brownie.
What Do I Taste Like? Rich buttercream with a gentle kiss of lemon. I’m one of the friendliest members of the blue family – even the blue cheese skeptics tend to fall for me.
Favorite Foods: I love the hearty, rich flavors of fall, like fresh pears, roasted root vegetables, and sautéed mushrooms.
Favorite Beverages: I like all things dark and sweet. Try me with a glass of sherry, a malty brown ale, or a Manhattan with bourbon.
Where to Find Me: I’m very easy to find at supermarkets like Mariano’s and specialty food’s shops.
What I’ll Cost You: $15-20 per pound.
Special thanks to Peterson Cheese for sending me over to the Cheese Sex Death headquarters!
This week, I wanted to write about a cheese that’s appropriate to bring home for Mother’s Day, but I can’t censor my love for the Portland stripper of sexy blues. Bayley Hazen Blue is a raw farmstead cow milk cheese from the Cellars of Jasper Hill in Greensboro, Vermont. Since it’s debut, the cheese has amassed a cult following and won numerous awards including best raw milk cheese at the 2014 World Cheese Awards, beating 2,600 other cheeses from 33 countries. It’s made with a traditional rennet and aged for 3 – 4 months to develop an earthy, toothsome rind and fudge-like texture. It’s named after an old military road commissioned by George Washington during the Revolutionary War. While there was no battle to speak of, the road did bring the first settlers to Greensboro.
Bayley Hazen is one of those cheeses that gets better with every wheel I try. Rather than overwhelming the palate with a punchy piquancy like most blue cheeses are wont to do, Bayley Hazen is milk-forward in flavor, which highlights the incredible qualities in the raw milk. Aromas of the terroir of Greensboro waft from both paste and rind, bringing along notes of a pastoral landscape with fresh dewy grass and chocolate-y soil. The dense, biscuity texture coats your mouth, allowing for a complex flavor experience featuring notes of toasted and sugared nuts, sharp anise spice, and stone fruits so overripe they’re almost bitter. Bayley Hazen’s perfectly formed blue pockets are evenly sprinkled throughout the paste, bringing a robust but not overwhelming piquancy. While the flavors are enchanting, it’s the fudge-like paste that sets Bayley Hazen Blue apart from all the other cheeses.
Bayley plays well with your typical blue pairings, such as a glass of cream sherry or imperial stout like Old Rasputin from North Coast Brewing. It’s also the perfect cheese to enjoy with a cup of medium-roast, low-acid coffee and some sweets. I enjoy surrounding Bayley with pieces of quality dark chocolate and toasted, unsalted nuts. Mild cookies, like these caramel-filled Dutch Stroopwaffle, are also a lovely marriage of sweet and salty flavor.
Nothing says “Thanks for dealing with my shit, mom!” like a platter of Bayley Hazen Blue and chocolates. If you want to add a little more love, crumble Bayley Hazen into this pear and ham quiche from David Leibovitz.