In Baltimore, March is often a month of extremes- although the first few days of March proved to be as cold and snowy as most of December and January, I can’t help but feel like warm Spring days are just around the corner. As the old saying goes, March comes in like a lion and goes out like a lamb. So what better Cheese of the Month than one that has both comforting, warming qualities as well as hints of fresh, lush pasture?
Bayley Hazen, made at the Cellars at Jasper Hill in Vermont, has always been a favorite American blue for me. But the most recent wheels we have cut into have topped any other Bayleys I have tried in the past. A subtle hint of honey meets notes of earth and clover found in a fudgy, crumbly texture. Bayley Hazen has a balanced evenness that reminds me of the indomitable Colston Bassett Stilton (British folks, pardon my American audacity!). Light enough crumbled on a salad, bold enough to pair with port or coffee, and most certainly delicious enough to eat on its own, Bayley Hazen is a versatile blue that may even beguile the most vehement anti-blue cheese eater out there. So stop into The Wine Source to try this delicious blue, which will be on sale for the preposterous price of $20/lb (regularly $24/lb).