Wrapped in a white, edible rind, Weybridge by Scholten Family Farm is full of delicate, fresh, buttery paste. As the cheese ages, it becomes runny and complex in flavor and perfect for spreading. The aroma is earthy, and each bite is savory and creamy with mushroom notes and a touch of acidity.
Weybridge is produced with organic milk sourced from a small herd of Dutch Belt cows raised on the farm. The Scholten family partnered with the Cellars at Jasper Hill to help further mature their cheeses in properly controlled cellars. Each week, they travel from Weybridge to Greensboro, Vermont with their freshly made cheeses. During their visit, the Scholten family tests each batch of cheese and gathers information to tweak their milk and cheesemaking processes.
Use this cheese in your favorite cheese spreads and as part of a charcuterie board. It also complements a variety of jams and preserves when used on fresh-baked bread. The rich flavors of the cheese pair well with dry wines and ciders or pilsners.
Patty and Roger Scholten owned their dairy since 1995, but, in 2007, after Patty had only taken one cheesemaking course, they sold their original herd of cows and purchased an organic herd for cheesemaking. The next year, they built a cheesemaking facility on their farm and began making their mold-ripened cheeses. The Scholten's complete their initial manufacturing process on-site, which gives them complete control until transportation for aging. By transitioning their business to cheese making, their business became a family affair. All five Scholten children help manage the business.
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