Yep…that’s right…it’s CHEESE of the week. And it’s mouthwatering!!! Last night I ate it on some toasted sourdough from 222, spread thick with fresh strawberries on top. good lord, it was downright amazing! It comes from Jasper Hill Farm in Greensboro, VT…..Constant Bliss!!!
Constant Bliss is based on a Chaource recipe, which we modified to suit our production schedule and cheesemaking facility. The result is a cheese which hardly even resembles a Chaource. It is a slow ripened lactic curd made only with fresh, right out of the cow, uncooled, evening milk. We actually begin the cheesemaking process before the cows have finished milking. Constant Bliss is made with raw whole milk. This is not a double or triple crème cheese as is sometimes thought. Seasonal variations in the milk result in variations on the surface and flavor of the cheese. We like to use Constant Bliss to highlight our milk, and rather than overpowering the natural microflora of our milk with cotton white mold, we prefer to see a mottling of diverse molds and yeasts, which are prevalent particularly in the summer months when the cows are out on grass. It is aged 60 days before it leaves the farm, and is a ‘sell it or smell it’ item for retailers.
We named Constant Bliss after a revolutionary war scout killed in Greensboro by native Americans in 1781. He was guarding the Bayley Hazen Military Road with his compatriot Moses Sleeper, who died with him.
It’s name it suitable….b/c when you eat it…you are in a state of constant bliss!!!! Very fitting.