Willoughby, Jasper Hill, Greensboro, Vermont (8oz)
Pudding-Soft Washed Rind Cheese with Aromas of Peat, Roasted Beef, and Yeasty Bread
Willoughby began as an original recipe from Marisa Mauro of Ploughgate Creamery, one of the small Vermont producers that partners with the Cellars at Jasper Hill. When a fire forced Ploughgate to stop making the cheese in 2010, Marisa passed the recipe on to Jasper Hill, and the Kehler brothers' team has continued developing it at their Hardwick creamery ever since. Founded by brothers Andy and Mateo Kehler in 1998 on a hillside farm in Vermont's Northeast Kingdom, Jasper Hill built the Cellars, a 22,000-square-foot underground aging facility, to bring European-style affinage to Vermont and support a network of small farmstead cheesemakers under the motto "A Taste of Place." Willoughby carries that mission forward: a small, pudgy washed rind wheel with an intensely savory, complex nose that gives way to a much gentler, milky, herbal interior.
Serving: Best sliced and served at room temperature, when the pudding-like paste turns soft and gooey; remains sliceable for portioning up to nine weeks from production. Pair with saison, rosé, or raw floral honey.
- Milk: Cow, pasteurized
- Rennet: Traditional/animal
- Aging: Ripe at 5–8 weeks; sliceable up to 9 weeks from production
- Rind: Washed, thin, tender, rosy-orange
- Ingredients: Pasteurized cow's milk, salt, rennet, cultures
- Wine pairings: Effusive, fruit-forward rosé
- Beer pairings: Funky saison, sour ale
- Certifications: Farmer-owned, cave-aged, single-herd
- Scores/Awards: American Cheese Society, 1st Place, Soft-Ripened Washed Rind, 2026; American Cheese Society Winner, 2013
Willoughby, Jasper Hill, Greensboro, Vermont (8oz)
Pudding-Soft Washed Rind Cheese with Aromas of Peat, Roasted Beef, and Yeasty Bread
Willoughby began as an original recipe from Marisa Mauro of Ploughgate Creamery, one of the small Vermont producers that partners with the Cellars at Jasper Hill. When a fire forced Ploughgate to stop making the cheese in 2010, Marisa passed the recipe on to Jasper Hill, and the Kehler brothers' team has continued developing it at their Hardwick creamery ever since. Founded by brothers Andy and Mateo Kehler in 1998 on a hillside farm in Vermont's Northeast Kingdom, Jasper Hill built the Cellars, a 22,000-square-foot underground aging facility, to bring European-style affinage to Vermont and support a network of small farmstead cheesemakers under the motto "A Taste of Place." Willoughby carries that mission forward: a small, pudgy washed rind wheel with an intensely savory, complex nose that gives way to a much gentler, milky, herbal interior.
Serving: Best sliced and served at room temperature, when the pudding-like paste turns soft and gooey; remains sliceable for portioning up to nine weeks from production. Pair with saison, rosé, or raw floral honey.
- Milk: Cow, pasteurized
- Rennet: Traditional/animal
- Aging: Ripe at 5–8 weeks; sliceable up to 9 weeks from production
- Rind: Washed, thin, tender, rosy-orange
- Ingredients: Pasteurized cow's milk, salt, rennet, cultures
- Wine pairings: Effusive, fruit-forward rosé
- Beer pairings: Funky saison, sour ale
- Certifications: Farmer-owned, cave-aged, single-herd
- Scores/Awards: American Cheese Society, 1st Place, Soft-Ripened Washed Rind, 2026; American Cheese Society Winner, 2013