Top 4 New Englander Blue Cheeses

Jasper Hill Farm is a farmstead cheese producer based in Greensboro, founded in 2003 with a clear mission to strengthen the rural economy of Vermont’s Northeast Kingdom through high-quality cheesemaking. The operation is built around milk from its own farm, with a strong emphasis on consistency, milk quality and expressing a sense of place through different cheese styles. A central pillar of the business is The Cellars at Jasper Hill, a purpose-built underground aging facility designed to provide precise control over humidity, temperature and microbial development during affinage. These cellars are used not only for Jasper Hill’s own cheeses but also to support other small regional producers by offering professional aging, storage and distribution services. This collaborative model has positioned Jasper Hill as both a producer and an infrastructure backbone for the local artisan cheese community. Their portfolio spans multiple styles, from blue and soft-ripened cheeses to alpine-inspired varieties, many of which have received international recognition. Jasper Hill Farm is widely regarded as one of the most influential producers in American artisanal cheesemaking, known for combining technical rigor with a strong commitment to regional sustainability.Expand

Bayley Hazen Blue is an American blue cheese produced by Jasper Hill Farm in Greensboro, Vermont. The cheese is made from raw cow's milk and it has a natural rind. It's named after an old military road that was commisioned by George Washington. The recipe for this cheese was developed by altering the aging process and the shape of a Devon Blue recipe. The texture of Bayley Hazen Blue is dense, firm, and slightly dry, yet creamy and fudge-like, with blue veins running throughout it. The aromas are strong, spicy, and grassy, while the flavors are buttery, nutty, and tangy, with hints of anise. It's recommended to serve the cheese with a chunk of dark chocolate and pair it with a glass of fruity red dessert wine. Bayley Hazen Blue can also be served with burgers, tart cherries, spinach salad, or walnuts. Interestingly, it has won numerous awards, including Super Gold at the 2014 World Cheese Awards.Expand

Barden Blue is an American blue cheese produced by Consider Bardwell Farm in Vermont. The cheese is aged in caves by Murray's. Aged for 4 months, Barden Blue is made from raw cow's milk. Its texture is dense, buttery, and specked with eyes, while the blue mold is running throughout the paste. The rind is natural, and the aromas are herbal and barnyardy. The flavors of this semi-hard pressed cheese are nutty, mild, and tangy, with hints of hay, while the spiciness and peppery tones come from the blue veining.Expand

Hubbardston Blue is an American camembert-style blue cheese hailing from Worcester, Massachusetts, where it's produced by Westfield Farms. The cheese is made from pasteurized cow's milk. Underneath its natural rind, the texture is soft and creamy, becoming even more yielding and runny with age. The aroma is intense, while the flavors are smooth and reminiscent of truffles and mushrooms. It's recommended to pair Hubbardston Blue with a glass of Syrah.Expand

West West Blue is an American blue cheese hailing from Vermont, where it's produced by Parish Hill Creamery. This gorgonzola-style cheese is made from raw cow's milk – over two days, two different cheeses are produced, and at the end of the second day the curds from yesterday are combined with fresh curds. The cheese is aged between 5 and 10 months. Underneath its natural rind, the texture is crumbly, soft, and creamy with blue veins running throughout the paste. The aromas are grassy and pungent, while the flavors range from creamy, mushroomy, earthy, sweet, and caramel-like to spicy, sharp, and salty. It's recommended to pair West West Blue with a glass of Zinfandel or vermouth.Expand