Named after Lake Willoughby, one of Vermont's most beautiful lakes, Willoughby is a small washed rind disk made from pasteurized cow's milk. Ploughgate Creamery initially created it, and after a devasting fire, they ceased cheese making and sold the recipe to the folks at Jasper Hill Farm. Jasper Hill tweaked the recipe to make it theirs and now produce Willoughby year-round.
Willoughby has an assertive flavor with notes of sweet cream, tropical fruit, and a slight funkiness. Its texture is silky and a bit gooey. The rind is often a bit tacky and aromatic. It makes an excellent substitute for the French cheese Reblochon in the famous Savoie dish Tartiflette.
Farm/Producer/Importer: Jasper Hill Farm
Place: Greensboro, VT
Milk Type: Cow
Age: 6-12 weeks
Pairing: Alsatian Pinot Gris, Lager