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.
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.
Store in the refrigerator.