Parish Hill Creamery owners Peter Dixon and Rachel Schaal want their cheeses to have a sense of place. This means they want you to taste that this blue cheese is not from France, Italy, or California, but from their small town in southern Vermont. Jack’s Blue is an excellent illustration of that concept. It is firm but still sliceable, with streaks of peppery blue throughout the paste. While it is not our strongest blue cheese, it is for those seeking something a little different. It is very savory with flavors of hay and earth, which, along with the funkiness from the mold, means it tastes like Vermont – damp fields, fresh air, and the occasional cow. We like to eat Jack’s Blue like its creators suggest, drizzled with a little maple syrup and paired with a glass of port or rich milk stout.