March marks the pinnacle of sugaring season in Northern Vermont. As the earth begins its gradual thaw, maple trees begin to draw moisture and their sweet sap starts flowing. To commemorate this exciting time in their corner of the world, they’ve washed Willoughby in a sweet maple liqueur produced by their neighbors at Green Mountain Organic Distillers.
This cheese merges the best of two worlds: Willoughby’s aromas of cured ham and buttery paste are augmented by the distinct woodsy and sweet notes of maple.
