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.
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.
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.”