Jasper Hill Winnimere
- Raw
- Animal Rennet
- Age: 60 days
- Cow Milk
- by Jasper Hill Farm
- United States
- ApproachableAdventurous
- SoftHard
Inspired by Swiss favorite Försterkäse, Winnimere is a hand-made, raw milk reinvention that’s only available for a few months every year. Cheesemakers at Jasper Hill wash the cow’s milk wheels in brine and wrap each in a hand-cut spruce binding. As it ages, it develops a soft, velvety texture; the flavor a perfect balance between pungent, smoky aroma and woodsy, sweet cream notes. Scoop out the luscious core with Rustic Bakery flatbread, alongside ribbons of Tanara Culatta.
"Winnimere season gives me something to look forward to in the winter. Just add crusty sourdough bread and Brussizzle Sprouts from Pacific Pickle Works for the coziest spread."
Allergens: Milk
- Winnimere is named for the shore on Caspian Lake near Jasper Hill Farm in Greensboro, Vermont.
- The cheese is inspired by Vacherin Mont d’Or and Försterkäse, iconic spruce-wrapped cheeses from the Jura mountains along the French-Swiss border.
- It’s only made during the winter months, when the farms’ Ayrshire cows feed on hay, producing richer milk.
- Winnimere is washed in a simple brine solution, allowing the flavors of the milk and complex aromas of the aging environment to come forward.
- The spruce bark, harvested from woodlands on Jasper Hill’s property, imparts woodsy notes to the cheese (particularly closer to the rind) while also holding in the increasingly oozy, luscious paste.
Located in the Northeast Kingdom of Vermont, Jasper Hill Farm is a dairy farm with an on-site creamery where they make and age a variety of well-loved cheeses.
The state-of-the-art Cellars at Jasper Hill Farm consist of 22,000 square-feet of underground space, where they ripen Jasper Hill Creamery cheeses as well as cheeses from other local producers.
Their farm team cuts and bails hay during summer to dry for winter months, ensuring their cows have local feed during the harsh Vermont winters.
Among other waste management projects, they feed leftover whey from cheesemaking to heritage breed pigs who live outside the cows’ pasture.
