Jasper Hill Winnimere 13Oz

Winnimere is a take on Jura Mountain classics like Vacherin Mont d’Or or Försterkäse. In keeping

with tradition, this decadent cheese is made only during winter months when Jasper Hill’s

Ayrshire cows are giving rich, hay-fed raw milk. Winnimere is named for the corner of Caspian

Lake where the Kehlers’ grandfather had an ice fishing shack.

Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer,

harvested from Jasper Hill Farm’s woodlands. During aging, the cheese is washed in a cultured

salt brine to help even rind development. At 60 days, this cheese is spoonably soft and tastes of

bacon, sweet cream, and spruce.

Winnimere is best enjoyed by peeling a way a bit of

the top rind and diving in with spoon and some friends.

If portioning for retail, an effort should be made to sell

the remainder of the wheel before day’s end. Pair with a

smoky, meaty red wine or porter-style beer and alongside

some Vermont whey-fed bacon.

raw cow milk, salt, rennet, cultures