Bartlett Blue from Jasper Hill Farm

Jasper Hill Farm in Greensboro, Vermont is fast becoming one of our favorite cheese makers.  We had some of their Bayley Hazen Blue (a raw milk cheese) and Constant Bliss (a soft cow cheese that tastes more like goat cheese) back in January.

Just the other week, we bought some their Bartlett Blue over at at Formaggio Kitchen in Cambridge. Andy (one of the two brothers that owns Jasper Hill) told me: "Bartlett Blue is a cheese we make seasonally. We make it only in the summer months when the cows are out on pasture. We only make it once a week so it is quite limited in availability."

Admittedly, I did have a mild panic attack over eating a summer cheese during February.  Fortunately, after about four seconds I realized that Formaggio just stores seasonal cheeses like this in its cheese cellar until the cheese and I are ready to be joined together.

I'm having a bit of trouble remembering exactly what the  Bayley Hazen Blue tasted like and how it differs from the Bartlett Blue -- perhaps I'll have to line up a side by side tasting sometime soon -- but I can say with confidence that we greatly enjoyed both!