Starting our 31 days of essential American cheeses with two blues — as it happens, Bayley Hazen was followed by St. Pete’s Select in our very first posts — led us down a penicillium-laden path for the rest of this first week of American Cheese Month. For your Friday afternoon enjoyment, we offer Point Reyes Bay Blue,* made by the now-famous Giacomini sisters at Point Reyes Farmstead Cheese in California.
Point Reyes first cheese, dubbed Original Blue, acquired a sister cheese last year. Where Original Blue is bright and briny, Bay Blue is its more mellow, fudgy, roasty counterpart. A rustic, Stilton-style blue, it reminds me almost of toasted marshmallow and I wouldn’t say no to pairing it with a little chocolate and something on the sweet side to drink. Bay Blue is made of pasteurized cows milk, sports a gorgeous natural rind, and ages at least 90 days.
Despite being the new kid on the cheese counter, Bay Blue has won Best New Product at the Fancy Food Show 2013 sofi Awards, a Good Food Award, and a third-place ribbon for rinded blues at ACS 2013.
The littlest curd kid enjoyed it with a spoon. I know, I am embarrassed to admit I don’t always carry a cheese board in my car, so we had to make do for our impromptu after-school cheese snack.
Have you tried the two Point Reyes blues? Which is your favorite?
*A note for our mid-Atlantic readers: There is a local cheese known as Bay Blue made by Chapel’s Country Creamery in Maryland, which you may spot in our local cheese shops.