Pasteurized Cow Milk
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 the Alchemist Brewery's Petit Mutant, an American style ale made with cherries.
Store in the refrigerator.
At first, plain on bread, I thought this cheese was just okay, but didn't love it. Then, I tried it on bread spread with Fig Spread, and this became a thing of transcendent beauty. Definitely try this cheese with something fruity!
Willoughby's thin rosy-orange rind is succulent and buttery with aromas of peat, roasted beef and onions. It's gooey interior has subtle milky, herbal and ripe-peach flavors. 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.
