Vermont's Northeast Corner is a remote place, home to far more deer than people. Of course, a rural setting is no barrier to sophisticated cheese. And the folks at Jasper Hill farm of Greensboro, Vermont are turning it out in increasing number.
The cheesemaker currently produces three different varieties, including a blue cheese and a hard cheese that is based on Leicester, the cheddar-like British cheese.
Constant Bliss, according to its maker, is "a soft, mold-ripened bit of yumminess." I can't disagree.
It is modeled after Chaource, an ancient French variety that is sort of a cousin to Camembert. Constant Bliss (like Chaorce) is made from raw cow's milk, aged just 60 days. And like many of the best young cheeses, it's lush and creamy.
Soft and buttery, you'll taste just a hint of mushrooms and a pinch of salt. Many commentators praise Constant Bliss for its remarkably clean flavors -- this is a fresh, vibrant cheese, not terribly complicated by design. But if it's not overly complex, it is rich as all get-out, to be sure.
PAIRINGS: Full-bodied white wines, or champagne, go well with Constant Bliss. So does fruit of all sorts. It's delicious spread on an apple slice, for example.
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