Last week I was served Willoughby, a washed rind by Jasper Hill, at a dinner party. My first encounter with this cheese, I liked the look and feel of it early in the evening still in its wrapper.
Served at room temperature, it was soft enough to start to spread on the plate. Looking at the creamery's website description, it's kind of surprising to read, "The pudding-like texture may become softer with age, but should remain sliceable for portioning until 9 weeks after its production date. " I guess this was older than that. The rind was not ammoniated but I found it too strong and funky to consume though other guests did. On the aroma meter, I would say this approaches the stink of an aged Alsatian Munster. Quite different than the way "small h" describes it here, https://www.chowhound.com/post/washed... The next day I noticed that I could still smell the funk on my finger tips despite having washed my hands several times post-cheese course.
This one was a little too strong even for the likes of me. I do think I'd like it more a little younger.
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