Jasper Hill Farm
pronounced "willow-bee"
| Willoughby is a pasteurized cow milk, washed-rind, soft-ripened cheese produced by Jasper Hill Farm in Vermont’s Northeast Kingdom from single-herd, pasture-raised Ayrshire cows. It matures over 6 to 12 weeks, developing a thin, rosy-orange rind from bacterial smearing and a gooey, silky interior through enzymatic proteolysis. The cheese has an assertive aroma of peat and roasted beef, with a sweet, herbal, and fruity palate. It uses traditional animal rennet and is prized for its terroir-driven flavor despite pasteurization. Willoughby pairs well with Alsatian Pinot Gris, rosé, saisons, and is often used in dishes like tartiflette. | |
| Country | United States of America (Vermont) |
| Milk | Cow |
| Rennet | Animal |
| Heat Treatment | Pasteurized |
| Texture Profile | Silky, Gooey, Pudding-Like |
| Flavor Profile | Aromatic, Savory, Complex |
| Wine Pairings | Alsatian Pinot Gris, Rosé (Pét-nat or Still), Orange Riesling, Mondeuse (Savoie) |
| Beer Pairings: | Saison, Farmhouse Ale, Sour Ale, Lager |
| Food Pairings: | Tartiflette, Raw Floral Honey, Walnut Dijon Mustard, Apricot / Orange Jam, Cured Meats |
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JASPER HILL FARM