Jasper Hill Winnimere


Inspired by the Swiss favorite Forsterkase, Winnimere is a hand-made, raw milk re-invention. Named for the shore on Caspian Lake near the farm in Greensboro, VT, Winnimere is washed with a simple salt-water brine solution. The simple brine acts as a blank canvas on which flavor-diverse raw milk and the complex aromas of a unique aging environment are expressed. A fat spruce binding is cut by hand from trees on the farm's property to be wrapped around the wheel. The texture is soft, squidgy and velvet in the mouth, the flavor moderate and deep but its pungent, smoky aroma shouldn't overwhelm the woodsy, sweet cream flavor. The best way to serve a full wheel is to slice off a portion of the top rind and let your guests scoop out the luscious core. We like to do this whilst clutching a split of Austrian red.

Just the Facts

United States
Milk Type
Rennet Type
60 days

Pour a glass of...
  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.

  • Farmhouse Ales & Sours

    Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

    Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.

    Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

  • Tempranillo

    Medium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.

    Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk.