I must have cheese clairvoyance of some sort, because when I was at Eataly a couple of weeks before ACS, I picked up a round of Vermont-made Weybridge, which was named a red-ribbon winner at this year’s competition. What can I say? The cheese and I are like one.
To that point, Weybridge had been a cheese that had managed to elude me for several years. I had been intrigued by its diminutive size, organic certification and Cellars at Jasper Hill cave-aging pedigree, but it doesn’t travel to the Midwest very often, I’m afraid. Hence, I snatched it up at Eataly with my other treasures. Y’all know how we feel about Jasper Hill (hint: we’re obsessed), so I wanted to see how Weybridge stacks up to JH classics Harbison and Constant Bliss. The answer is no surprise – very, very well.
On the surface, Weybridge looks like your typical bloomy – thin, white rind; pliable, ivory paste. But its zip is quite unique – the rind offers a pleasingly sharp bite that is tempered by the milky, slightly almondy interior. The Scholten Family Farm website claims the cheese has citrus notes, but I detected none in my specimen, though it’s possible the flavor has shifted as my wheel has aged beyond the two to three weeks it stays in the cave. Regardless, my button has disappeared quickly as one little slice leads to another. It’s the perfect accompaniment to an afternoon apple for a snack, though if I weren’t at the office I’d be enjoying it with a flute of my favorite bubbly.
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