Paniolo 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.
Paniolo is an "Abbey-style" washed rind cheese made from cow's milk. The unctuous, almost triple-creme cheese was named in honour of the generations of 'Paniolos' or cowboys who have worked on the cheese maker's 150 year old family ranch. When young, it resembles a richer Chaource but then ripens to a buttery, meaty and mushroomy decadence. Try pairing it with a good Belgian beer.