Willoughby

There are many factors that influence the flavor of Willoughby cheese. Learn more about this fabulous cheese and you'll know how to select the best Willoughby when making your purchase.

Willoughby cheese simply couldn't be omitted from this encyclopedia of the world's cheeses, and once you read the information we offer about it, you might decide it's essential for your pantry too.

Maybe until now you were unaware of the existence of Willoughby cheese. Or perhaps you've sought it out because Willoughby is your favorite. Either way, we provide plenty of information about this cheese here so you can get to know it better.

Introduction

The Willoughby cheese gets its name from a beautiful lake just north of the city of Greensboro, one of Vermont's most stunning destinations. Craft cheese enthusiasts are already familiar with Jasper Hill Farm, a small family-run business operated by brothers Andy and Mateo Kehler in Vermont, which has had a significant impact on American artisanal cheese production. Not only are they excellent cheese makers, known for cheeses like Bayley Hazen Blue and Winnimere, but they also age cheeses for other small handcrafted producers in their extensive underground caves. Aging cheese is expensive, requires intense work, and highly skilled staff. Without Jasper Hill's facilities, some small producers in the northeast wouldn't be able to bring their beautiful cheeses to the market.

The Story Behind Willoughby Cheese

Willoughby, one of Jasper Hill's newest cheeses, has an interesting history. In September 2011, the Ploughgate Creamery, which produced the Willoughby, suffered a devastating fire, forcing the young owner, Marisa Mauro, to cease her operations. She sold the cheese recipe and rights to Jasper Hill, which was already aging Willoughby in their facilities. One year and some further development and tweaking later, the cheese was integrated into Jasper Hill's cheese lineup. Of course, transitioning a recipe from one creamery to another and changing the milk source is not an easy task. The Jasper Hill team has been adjusting procedures since then, and a representative from the creamery explains that they are still striving to perfect the washed rind. To me, the cheese is almost flawless now; I can't imagine how they could improve it.

Cheese Production Process

Willoughby cheese is made with pasteurized cow's milk, sometimes sourced from Jasper Hill's herd and sometimes from a neighboring farm. The cheese can be described as a gently washed variation, smaller than that of its cousin, Moses Sleeper. During its first three weeks of aging, the cheese is washed multiple times with brine containing bacteria, yeast, and cultures. It is then wrapped and allowed to mature for another one or two weeks in the humid caves before being released. The cheese reaches its optimal flavor at eight or nine weeks, by which time it has developed a thin, sticky, meaty rind thanks to the action of microbes during the wash. The rind is edible; it offers a delightful crispiness without being overly salty. Inside, the butter-colored paste is soft and silky, with numerous small eyes. But it would be unforgivable to try the cheese without first taking a moment to smell and admire its magnificent aroma, a combination of onions, garlic, mushrooms, beef broth, and bacon.

Serving and Pairing

The Willoughby's small size, a 10 cm diameter disc, 2.5-5 cm tall, and weighing 225 g, makes it ideal for selling in whole pieces. It can be served on a cheese board, or paired with fresh fruits such as apples, pears, or grapes. It pairs well with a cold beer.

✓ United States