Paniolo, a Hawaiin word meaning Cowboy, is produced at Willow Hill Farm, a 500 acre, diversified and vertically integrated farm located at an elevation of 1,200ft., near the foothills of the Green Mountains in Vermont.
The farm is owned and run by by Willow Smart and her husband David Phinney. Willow comes from a tenth generation family of Hawaiian cattle ranchers and farmers, and she apprenticed at Vermont Shepherd with Cindy and David Major before starting up on her own operation.
In addition to raising East Friesian dairy sheep, Dutch Belt and Brown Swiss cows for milk, cheese and yoghurt, Willow also sells lambs and organic blueberries produced on the farm.
All cheeses are made from Willow Hill's own milk and aged in their caves on the property.
Made from raw cow's milk, Paniolo has a smooth, buttery texture and a golden yellow colored paste. Due to the washed rind, which promotes the flavorful bacterium linens culture, flavors are meaty, unctious and assertive.