Willoughby in Bloom
Spring, ever faithful, has finally broken through in northern Vermont. Maple sugaring season is wrapping up and the snow is melting away from our pastures; crocuses are breaking through and migratory birds have returned to our still-bare trees.
 Willoughby production is in full swing and the cheese is looking & tasting great! Our first batches are aging nicely and you should start to see it wherever fine cheeses are sold near you.
Seasonal products pose a unique production challenge. Cheesemaking is both science and art, and there are many subtle cues in the make that can be hard to recall after a 6 month pause. Our cheesemakers must be showing off, because this season's cheese has been beautiful from the get-go, with a pudgy texture and delicate, dusty orange rind. Willoughby is mild on the spectrum of washed-rind cheeses, with flavors primarily of butter and cream, edging toward a savory finish with notes of apricots and salumi. It's mellow enough for breakfast and complex enough for an after-dinner cheese course - in short, a versatile little beauty.
Along with the arrival of Willoughby comes - you guessed it - the inevitable end of Winnimere season. We should have that cheese available our website for a couple more weeks, but if you've been waiting to dust off your cheese spoon, don't delay! Next January is a long way off...
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