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Willoughby Cheese - Shacksbury Washed

Willoughby's thin washed rind imparts a lightly pungent and savory base to the ripe cream flavors of the interior. The flavor is delicate and the texture semi-firm. 

This is the first time Willoughby has been washed in spent lees (the yeast remaining after fermentation) from Shacksbury Cider- producing a fine cheese with nice viscosity and a thick aromatic layer.

Ingredients:

pasteurized cow's milk, starter culture, animal rennet and salt

Average rating: 5 out of 5 carrots
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Qty in BasketQuantity in Basket
8 oz
$12.70
PRODUCER:
Greensboro, VT

Willoughby is the name of an amazing glacial lake just north of Greensboro - home to Jasper Hill, and the cheese can be described as a gently washed smaller variation of their brie-style Moses Sleeper.  Willoughby is made from pasturized cows milk, traditional animal based rennet and is aged in the caves from 4 - 6 weeks.

Jasper Hill Farm, located in the Northeast Kingdom, has a small herd of Ayrshires that are quite spoiled. The cows go out on a fresh piece of pasture after every milking during the spring summer and fall and are fed a ration of dry hay through the winter, when they stay in avoiding harsh winter wind and snow and listen to a great selection of jazz and classical music. These healthy happy cows are taken care of by Andy Kehler, who has worked with his brother Mateo Kehler since 1998 making superior cheeses.

REVIEWS showing 1 of 1 review
RECIPES & TIPS

Enjoy this rich and creamy cheese on it's own or with crackers and a sweet fruit spread. Allow to come to room temperature before serving for fullest flavor.

STORAGE TIPS

Store in the refrigerator.

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