Recipe archive
Loading
Setting the table...
Fetching the latest recipes from the archive.
Loading
Fetching the latest recipes from the archive.
Recipe archive
American Dairy Age - Vermont artisan cheese
Bayley Hazen Blue-style Cheese is a blue-veined American cheese with measured mold culture, loose curd handling, piercing, humid aging, and careful moisture control.
Community-powered photos. Reviewers can upload dish photos, and the highest-rated community image may be featured here.
Difficulty
Advanced
Prep time
1 to 2 hours active
Cook time
4 to 8 hours make day
Total time
3 to 6 months
Servings
About 1 small home batch
Region
Vermont artisan dairy country
Era introduced
American Dairy Age
Introduced by
Vermont artisan cheese
Recipe tools
Log in to save this recipe to a collection.
Bayley Hazen-style blue points to Vermont's modern artisan cheese reputation, where farmstead blues helped expand the idea of American terroir; this version uses pasteurized milk for home safety. The recipe below keeps that history practical for a home cheesemaking setup: use pasteurized milk, sanitized tools, measured culture, controlled temperature, controlled humidity, and refrigerated aging rather than casual countertop ripening. For named modern cheeses, this is a historical style entry and not an affiliated, commercial, or proprietary formula.
Share family changes, regional twists, or pantry-friendly adaptations as full community recipes.
Log in to submit a community recipe.
No community recipes yet. Submitted recipes are published right away.
Rate this recipe and share how it worked at your table.
Log in to review this recipe.
No reviews yet. Be the first to rate this recipe.
Recipes matched by era, region, occasion, ingredients, and cultural roots from the archive.
Same era
1800s-present
American Alpine-style Farmstead Cheese is a cooked-curd American Alpine or grating-style cheese with thermophilic culture, firm pressing, brining, and controlled aging.
America's Melting Pot
American Cotija-style Grating Cheese photo coming soon
1800s-present
American Cotija-style Grating Cheese is a brined American farmstead-style cheese with clean milk handling, measured culture, rennet setting, draining, salting, and brine aging.
1800s-present
American Neufchatel-style Cream Cheese is a fresh cultured American home cheese made with pasteurized dairy, clean handling, slow culturing, draining, salting, and refrigeration.
Same region
America's Melting Pot
Acorn Bread photo coming soon
1800-1860
A nutty, lightly sweet quick bread made with properly leached acorn flour, cornmeal, and wheat flour.
1800s-present
American Alpine-style Farmstead Cheese is a cooked-curd American Alpine or grating-style cheese with thermophilic culture, firm pressing, brining, and controlled aging.
1800s-present
A lightly sweet New England loaf made with cornmeal, molasses, wheat flour, and yeast.
Same table
1800s-present
Maytag Blue-style American Blue Cheese is a blue-veined American cheese with measured mold culture, loose curd handling, piercing, humid aging, and careful moisture control.
1800s-present
Rogue River Blue-style Cheese is a blue-veined American cheese with measured mold culture, loose curd handling, piercing, humid aging, and careful moisture control.
1800s-present
Vermont Cheddar is a home-scale American cheddar with measured culture, rennet setting, cheddaring, pressing, salting, and controlled aging.