La Fleurie is produced at Willow Hill Farm, a 500 acre, diversified and vertically integrated farm located at an elevation of 1,200ft., near the foothills of the Green Mountains in Vermont.
The farm is owned and run by by Willow Smart and her husband David Phinney. Willow comes from a tenth generation family of Hawaiian cattle ranchers and farmers, and she apprenticed at Vermont Shepherd with Cindy and David Major before starting up on her own operation.
In addition to raising East Friesian dairy sheep, Dutch Belt and Brown Swiss cows for milk, cheese and yoghurt, Willow also sells lambs and organic blueberries produced on the farm.
All cheeses are made from Willow Hill's own milk and aged in their caves on the property.
La Fleurie is made from the pasteurized milk of the farm's Brown Swiss cows to Willow's own recipe. At an age of between 2-4 weeks, th cheese resemble the French mold ripened cheese, Chaource. However, as the paste softens and breaks down, La Fleurie begins to take on the appearance of a Camembert with a slightly nuttier flavor.
When young, flavors are mild and buttery, with a tang similar to creme fraiche and a texture of Chaource. As cheeses mature, these flavors intensify and develop notes of earth,
mushrooms, brown butter and nuts.