Willoughby Cheese: A Visual Guide To Its Unique Appearance

Willoughby is a washed-rind cheese made from pasteurized cow's milk and aged for 6 to 12 weeks. It has a thin, tender, rosy-orange rind and a semi-soft, buttery texture.

Orange hue

Willoughby cheese is a washed-rind cheese that is made from pasteurized cow's milk and aged for 6 to 12 weeks. It has a thin, tender, rosy-orange rind that enhances the earthy texture and flavors of its gooey interior. The orange hue of the rind is a key feature of Willoughby cheese, as it yields precisely everything we love in a washed-rind cheese.

The orange rind of Willoughby cheese is gently washed with saltwater brine, which yields a flavor that hints at pungency while staying true to the flavors of fresh, sweet cows’ milk. The rind is also buttery and succulent, with a range of flavors from delicate milky and herbal notes to ripe peach, evolving into hints of peat, roasted beef, and onions.

The orange rind of Willoughby cheese is a key feature of the cheese, as it yields precisely everything we love in a washed-rind cheese. The rind is also meaty and savory, with meaty, savory flavors of roast beef and pork belly and a hint of raw broccoli.

The orange rind of Willoughby cheese is a key feature of the cheese, as it yields precisely everything we love in a washed-rind cheese. The rind is also custardy and earthy, with a range of flavors from delicate milky and herbal notes to ripe peach, evolving into hints of peat, roasted beef, and onions.

The orange rind of Willoughby cheese is a key feature of the cheese, as it yields precisely everything we love in a washed-rind cheese. The rind is also meaty and savory, with meaty, savory flavors of roast beef and pork belly and a hint of raw broccoli.

Meaty, savoury flavours

Willoughby is a washed-rind cheese made from pasteurized cow's milk and aged for 6 to 12 weeks. It has a thin, tender, rosy-orange rind that enhances the earthy texture and flavours of its gooey interior. The cheese has a semi-soft, buttery texture and pale yellow caramel paste, and offers a range of flavours from delicate milky and herbal notes to ripe peach, evolving into hints of peat, roasted beef, and onions from the rind.

Willoughby is known for its meaty, savoury flavours of roast beef and pork belly and a hint of raw broccoli. It is begging to be smothered on a baguette or melt into potatoes when temperatures plummet.

The cheese is an exclusive creation of Jasper Hill Farm, known for producing cheeses and offering cheese maturing cellars for other producers. It was originally created by Marisa Mauro's Ploughgate Creamery, but after a fire in 2011, Jasper Hill resurrected the recipe and continued production on their farm.

Willoughby is a small disc of cheese that is creamy and unctuous. Each one is gently washed with saltwater brine, yielding a flavor that hints at pungency while staying true to the flavors of fresh, sweet cows’ milk. Each wheel weighs in at 8oz and is aged for 6-8 weeks.

The cheese is named after Lake Willoughby, and all cheeses from Jasper Hill bear the names of nearby monuments, landmarks, and people, celebrating the rich history (and current artisan food revival!) of Vermont’s northeast kingdom.

Pungent, fresh, sweet cows' milk

Willoughby is a washed-rind cheese made from pasteurized cow's milk and aged for 6 to 12 weeks. It has a thin, tender, rosy-orange rind that enhances the earthy texture and flavours of its gooey interior. It has a semi-soft, buttery texture and pale yellow caramel paste, with a range of flavours from delicate milky and herbal notes to ripe peach, evolving into hints of peat, roasted beef, and onions from the rind.

Willoughby is a small disc of cheese that is gently washed with saltwater brine, yielding a flavor that hints at pungency while staying true to the flavors of fresh, sweet cows’ milk. Each wheel weighs in at 8oz and is aged for 6-8 weeks.

Willoughby is an exclusive creation of Jasper Hill Farm, known for producing cheeses and offering cheese maturing cellars for other producers. It was originally created by Marisa Mauro's Ploughgate Creamery, but after a fire in 2011, Jasper Hill resurrected the recipe and continued production on their farm.

Willoughby is a custardy and earthy cheese with meaty, savory flavors of roast beef and pork belly and a hint of raw broccoli. It is begging to be smothered on a baguette or melt into potatoes when temperatures plummet.

Buttery, semi-soft, pale yellow

Willoughby is a washed-rind cheese that is made from pasteurized cow's milk and aged for 6 to 12 weeks. It has a thin, tender, rosy-orange rind that enhances the earthy texture and flavours of its gooey interior. The cheese has a semi-soft, buttery texture and a pale yellow caramel paste. It offers a range of flavours from delicate milky and herbal notes to ripe peach, evolving into hints of peat, roasted beef, and onions from the rind.

The cheese is named after Lake Willoughby and is created by Jasper Hill Farm. It is gently washed with saltwater brine, which yields a flavor that hints at pungency while staying true to the flavors of fresh, sweet cows’ milk. Each wheel weighs 8oz and is aged for 6-8 weeks.

Willoughby is an exclusive creation of Jasper Hill Farm, known for producing cheeses and offering cheese maturing cellars for other producers. It was originally created by Marisa Mauro's Ploughgate Creamery, but after a fire in 2011, Jasper Hill resurrected the recipe and continued production on their farm.

6-12 weeks aged

Willoughby is a washed-rind cheese made from pasteurized cow's milk and aged for 6 to 12 weeks. It is creamy and unctuous, with a thin, tender, rosy-orange rind. The rind enhances the earthy texture and flavours of its gooey interior. The cheese has a semi-soft, buttery texture and a pale yellow caramel paste. It offers a range of flavours from delicate milky and herbal notes to ripe peach, evolving into hints of peat, roasted beef, and onions from the rind.

The cheese is named after Lake Willoughby and is made by Jasper Hill Farm. It is aged for 6-8 weeks, and each wheel weighs 8oz. It is gently washed with saltwater brine, which yields a flavor that hints at pungency while staying true to the flavors of fresh, sweet cows’ milk.

Willoughby is a silky and stinky cheese with meaty, savory flavors of roast beef and pork belly and a hint of raw broccoli. It is begging to be smothered on a baguette or melt into potatoes.

It was created nearly a decade ago by a young cheesemaker Marisa Mauro at Ploughgate Creamery in Vermont’s Northeast Kingdom. After Mauro’s creamery burned down, Jasper Hill resurrected the recipe and continued production on their farm.

Frequently asked questions