Weybridge is a lactic-set cheese with a delicate, bloomy rind. The lightly-aged style is simply meant to showcase the Scholten’s distinctive Dutch Belt milk. To learn her craft, Patty studied at the Vermont Institute of Artisan Cheese followed by a dedicated period of development, where she and Roger were able to draw upon the expertise of Vermont’ rich artisan cheese community.
The small medallion format appeals to any occasion – a snack for two or garnish to a larger spread. The white, edible mold rind imparts a subtle cave aroma and a mushroom character to the developing creamline beneath. The center is moist and airy with bright citrus notes and a savory ‘toasted’ finish. Weybridge’s clean, milky flavor makes it an ideal breakfast cheese, or companion to a flute of sparkling wine.