Willoughby

Producer

Jasper Hill Farm

Country

United States

Region

Vermont

Size

4 ins diameter, 1-2 ins high

Weight

8 oz

Website

www.jasperhillfarm.com

Milk

Cow

Treatment

Pasteurised

Classification

Semi Soft

Rennet

Animal

Rind

Washed

Style

Washed-Rind

Named after Lake Willoughby, one of Vermont's most beautful destinations, Willoughby is a small washed rind disk made from pasteurized cow's milk.

Willoughby was first conceived 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 was incorporated into Jasper Hill's range.

Tasting Notes

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.

Pairings

Rory Stamp from Dedalus Wine Shop, Market, and Wine Bar in Burlington, Vt. compares the "pudgy little stinker" to the coveted Reblochon, from the Savoie. “In cooler months, Willoughby makes a brilliant tartiflette, broiled over roasted potatoes, leeks, and lardons with a glass of Mondeuse,” he says. “In the summer, we let it ooze into a pancake [shape] and go at it with cornichons, potato chips, walnut Dijon, and some sparkling Gringet.”