Willoughby. Coppa

Willoughby. CoppaNamed after Lake Willoughby, one of Vermont's most beautiful lakes, Willoughby is a small washed rind disk made from pasteurized cow's milk. Ploughgate Creamery initially created it, and after a devastating fire, they ceased cheese making and sold the recipe to the folks at Jasper Hill Farm. Jasper Hill tweaked the recipe to make it theirs and now produces Willoughby year round. Willoughby has an assertive flavor with notes of sweet cream, tropical

Look for notes of roasted hazelnuts

Best eaten warmed up in a skillet

Pleasant Ridge is the most-awarded cheese in American history

The texture of Ossau Iraty is smooth

Chällerhocker (pronounced "holler hocker")

Finger lakes Gold is similar to a goat's milk gouda like a Midnight Moon

then selected for us

The Feetes only make cheese when their small herd of Jersey cows is grazing on pasture

Serve up with fresh tomatoes and basil

After cooking in fresh seawater

developing a sticky orange rind that is quite aromatic

1 bag of Marcona Nuts