Named after Lake Willoughby, one of Vermont's most beautful destinations, Willoughby is a small washed rind disc of cheese made from pasteurized cow's milk.
Willoughby was formerly made by Marisa Mauro at Ploughgate Creamery. However, in September 2011 the creamery suffered a devastating fire and, no longer able to produce the cheese, Marisa sold the recipe to Jasper Hill. One year and some development tweaks later, the cheese has now been incorporated into Jasper Hill's range of cheeses.
The texture of Willoughby is semisoft and silky, with occasional holes and a pale, caramel-colored paste. Willoughby’s thin, tacky rind imparts lightly pungent, savory flavors that evolve into notes of cream and tropical fruit with the interior paste.