Perspectives - Spring 2018 - 28

course, cheese).
Patty's first farmers' market was the Middlebury market. "What
the farmers' market did for me was really connect me to my consumers," she recalls. "They're all fabulous people because they're
all interested in what you're doing and how you're doing it. And
you get a great sense of self satisfaction that somebody appreciates what you do. Dairy farmers you know, go out and milk cows,
put milk into a tank, and never see a consumer ever, really. So that
was very unique for us and I liked that."
But, the couple soon realized that they couldn't make much profit that way. And Patty still needed to pay for the building and all
the cheese-making equipment she'd invested in up-front.
"You need volume!" Roger chimes in. "That's the only way you
can survive [in cheesemaking], is by selling a lot of it." Fortunately for Patty, she soon got some sage advice. Another cheese maker
told her to go talk to Mateo and Andy Kehler [the brothers who
own Jasper Hill Farm and The Cellars]. So, Patty and Roger took
a drive to Greensboro one day.
"And they helped me. They helped me a lot," Patty smiles. "And
I've been with them ever since." Today, The Scholten Family
Farm partners with The Cellars, who market and distribute Patty's
Weybridge cheese.
Weybridge Cheese
It took Patty four years to perfect her recipe for Weybridge,
which she makes from their beloved Dutch Belt's pasteurized, organic milk. She credits Mateo at Jasper Hill, for helping her, as
well as a French cheesemaker ("I call him my Frenchie!") who
she's hired a handful of times. She also notes a memorable trip to
France she and Roger took in 2010 to learn about cheese making
techniques as extremely influential.
28

Perspectives Magazine

phoenixfeeds.net

Weybridge is a lactic-set, bloomy rind cheese that's unique in
Vermont. Roger describes it as "a jacked-up Brie," and Patty
agrees. "I think it has a lot more depth than Brie," Patty says.
"Cheese is a living thing. It completely changes as it ages. And I
guess I've had Brie (Brie is a name of a cheese). The category is
'bloomy rind.' Brie is in there, Camembert is in there, and Weybridge. Weybridge gets mushroomy or it gets lemony, depending
on its age."
Patty and Roger like to eat the medallions Weybridge comes
packaged as either just plain or paired with crusty bread and cured
meats. The Cellars' website suggests pairing her Weybridge with
dry, bubbly white wine, sparkling apple cider, or a crisp German
pilsner. They never have any leftover, Patty laughs, but if you ever
need to store your unfinished Weybridge, put it in a plastic bag
and squeeze the air out.
Now that Patty has been making cheese for 10 years, she has it
down-and it's a one-woman operation. (Though, she says, Roger milks the cows and helps her flip the cheese.) Patty works 7
days a week to make two batches of Weybridge each week, which
translates to 400 pounds of cheese!
Patty's Process
"Cheesemaking for me is a 4 day process," Patty explains. "And
Roger milks the cows when I make cheese, so it goes right from
the cow into my cheese vat."
On Mondays, Patty explains, she starts early in the morning
(usually 5 a.m.), pasteurizing the milk and then letting it cool.
Next, she adds her cultures and then must wait until that night to
run it and let it coagulate overnight. "I make a lactic set cheese
and so it creates its own lactic acid," she explains. "So my Ph level has to be very low-it's very acidic. So when I ladle my cheese


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Perspectives - Spring 2018

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