Willoughby From Cellars at Jasper Hill June 4, 2014 09:27
Louise said it right when describing our newest soft cheese inhabitant. "They're like stinky marshmallows dunked in butter." ~Louise Converse, owner Artisan Cheese Company This beautiful example of a washed rind cheese has reappeared through the Jasper Hill Creamery in Greensboro Vermont. Production was spun to a halt due to a creamery fire in 2011 at the creator's Ploughgate Farm. With Marisa Mauro's blessing, the cheese is now aged and sold through the Cellars at Jasper Hill and as always, we are extremely happy! For those of you who are still warming up to the stinkdom that can and almost always is a washed rind, Willoughby takes you by the hand and gently introduces you to brevibacterium linens (think cheeses the color of Florida sunsets).
Aged 6-12 weeks using pasteurized cows milk, this little button will be a sure winner on any cheese plate. Right now, Willoughby is in complete palate balance. Tasting notes are not spiking, it's an even buttery ride. We love it! Pairing fun begins with a light red wine, saison or simply just a cheese knife ;)