Weybridge
Patty Scholten, who previously worked in financial services, became interested in cheesemaking after taking a course at Middlebury College in Vermont. She and her husband lived on college land and made the leap into the cheese world after the college enthusiastically agreed to let them build a cheesemaking facility on the property. Patty drew inspiration and expertise from the artisanal cheese community in Vermont and started making her certified organic Weybridge shortly thereafter. The Scholtens use the milk from their own herd of heritage breed Dutch Belt cows for their cheeses, which are ripened at the Cellars at Jasper Hill in Greensboro.
Weybridge is a delicate round with a bloomy rind, but don't let the size fool you; it's a very assertive little cheese with lingering notes of leather and smoke and occasional hints of anise and sweet herbs. The texture can vary greatly, from dense and fudgy in its younger days to velvety and almost completely broken down in later stages.
Farm / Company: Scholten Family Farm
Cheesemaker: Patty Scholten
Proprietor: Patty and Roger Scholten
Affineur: Cellars at Jasper Hill
City, State: Middlebury, Vermont
Region: Northeast
Country: USA
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Traditional
Rind: Bloomy
Texture: Soft
Aging: 21 days
Size(s): 3 ounces
