La Fleurie is produced at Willow Hill Farm - a small diversified farm in Vermont, run by husband-wife team Willow Smart and David Phinney. All the cheeses made at their farm are ripened in small underground caves on the property.
La Fleurie is a disc-shaped, bloomy rind cheese made from pasteurized milk of the farm's Brown Swiss cows. The cheese resembles the French mold ripened cheese, Chaource in its initial stages of ripening but as the paste softens and breaks down, La Fleurie begins to take on the appearance of a Camembert with a rather nuttier flavour. The flavours are mild and buttery when young, maturing to earthy, mushroomy, buttery and nutty with age.