How to Enjoy Winnimere to the Max

Beth Griffenhagen works in Marketing and Events at Murray’s Cheese. She doesn’t believe in rules for eating cheese, but does believe in the pursuit of max deliciousness.

First of all, if you are in possession of a wheel of Jasper Hill Farms Winnimere, be very excited. I’m not saying your life is about to change, but your life is about to change. Just look at that beautiful cheese!

What’s the Deal with this Cheese?

Winnimere is made of raw cow’s milk, so you get subtly nuanced flavors that sometimes get lost when milk is pasteurized.  Jasper Hill takes the notion of terroir (roughly translates “taste of the land”) a step further by washing each wheel in a local beer, which gives the cheese a creamy texture and a lightly funky flavor. Are you transported to the rustic landscape of rural Vermont yet? No? What if I told you that Winnimere is wrapped in locally harvested Spruce bark? It’s true, they wrap a strip of fragrant, woodsy bark around every wheel to impart that special, earthy flavor. The result is like nothing you’ve ever tasted. (Ok, it’s a little like Forsterkase if you’ve ever had that, but way better!)

Serving Tips: Sharing is Caring

Most wheels of Winnimere weigh a little over a pound, and this is the type of cheese that is really best to eat in one sitting, two at most. So either you commit to eating a pound of cheese, or you invite 4 to 6 friends over and tell them to bring the wine. The choice is yours! No judgment here!

All cheese should be served at room temperature, but this is especially true for a cheese like Winnimere. If it’s too cold it won’t be as gooey and scoopable, and the flavors will be muted. When you’re ready to serve it, slice off a portion of the top rind to make for easy scooping of the luscious, creamy inside!

Take it to the Next Level

They say “the cheese stands alone,” but the truth is, there are a few ways to make this cheese even more delicious.

Drinks: Off-dry Riesling and fruity reds (mountain-y stuff from Austria works) make great pairings. You can also enjoy with a beer – after all, it’s washed in beer from Hill Farmstead Brewery!

Spread on: Thinly sliced baguette or a hearty cracker is the way to go.

Eat with: I love serving Winnimere with Speck to play up the smoky flavors in the cheese.  (Speck is like bacon you don’t have to cook. Try it immediately.) You can also expand on the savory theme with olives, nuts, and pâté, or any other savory thing your heart desires.

BON APPETIT, you crazy cheese lovers!

Melts Recipes


with Fontina Fontal and Nueske’s Bacon from the Murray’s Melts Pack

Click here to see Liz Thorpe making our Breakfast Melt on Martha Stewart

Cook bacon in your preferred method – we cook it in the oven for maximum crispness and minimal greasiness.

Place English muffin split-side down on your skillet or griddle — cook until toasted. Turn and top each half with a slice of cheese. Reduce heat, cover, and cook until cheese is melted. Remove from heat and set aside.

Melt butter in your skillet or griddle; crack egg onto melted butter and cook until whites are set; flip and top egg with a slice of cheese.  Cook until it’s done for you (runny or set).

Transfer the fried egg to your muffin, top with bacon and the other half of the muffin.  Devour and enjoy!


with Aggiano, Fontina and Bacon from the Murray’s Melts Pack


with Comte from the Murray’s Melts Pack

MONGER FAVORITES… no instructions required!

  • Fontina Fontal & Caramelized Onions (Michele)
  • Gruyere with Fennel & Curry Mayo (Andrew)
  • Pepperjack on white bread (Nick)
  • Cheddar, apple and bacon – use yellow cheddar and mix in some Cabot Clothbound (Sascha)
  • Egg, bacon, tomato, avocado and any Alpine melter like Gruyere (Josie)
  • Bacon, tomato and a mix of Gruyere and Fontina Fontal (Liz) + a cup of Murray’s tomato soup (Mike)
  • Brie, Jambon Royal, Cornichons, and Dijon (aka the Frenchie at Murray’s)
  • Pepperjack, Tasso Ham & caramelized onions (Jason)