Cellars at Jasper Hill Willoughby Cheese
Pasteurized Cow Milk
Willoughby is an original creation of Marisa Mauro’s Ploughgate Creamery, a Cellars collaborator that ceased production of the cheese after a creamery fire in 2011. With Marisa’s blessing they have resurrected this pudgy little washed-rind and have continued to develop the recipe at Jasper Hill Creamery.
Pasteurized Cow Milk, Salt, Rennet, Cultures
This succulent and buttery washed-rind cheese has aromas of peat, roasted beef and onions – a strong and complex front for the subtle milky, herbal, ripe-peach flavors within. Willoughby has a thin, tender, rosy-orange rind, which adds earthy dimension to the texture and flavors of the gooey interior. 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.