Made by Patty and Roger Scholten in Vermont, Weybridge, which is named after the local town, is a pasturized cheese produced from the organic milk of their small herd of Dutch Belt cows.
Relatively new to cheesemaking, Patty worked at Middlebury College and became interested in cheesemaking after signing up for a cheesemaking course. Both Patty and Roger lease land from the college, and when they made a proposal to Middlebury that they build a small cheesemaking facility on site, it worked to everyone's advantage.
Recently the Scholtens partnered with the Cellars at Jasper Hill and now transfer their cheeses over to the Cellars at a very young age for further maturation and sale.
Weybridge is a small, bloomy rinded cheese, weighing between 5-7oz. The paste is delicate and slightly chalky when young, with lactic, fresh and buttery flavors. With age, the paste of the cheese becomes runny and more assertive, displaying deeper, richer more complex flavors.