Jasper Hill Winnimere

$35.00/Each



Inspired by Swiss favorite Forsterkase, Winnimere is a hand-made, raw milk reinvention. Named for the shore on Caspian Lake near Jasper Hill in Greensboro, Vermont, Winnimere is washed with a simple brine solution, allowing the flavors of the milk and complex aromas of the aging environment to come forward. A spruce binding is cut by hand and wrapped around the wheel. The texture is soft and velvety, the flavor a perfect balance between pungent, smoky aroma and woodsy, sweet cream notes. Just slice off a portion of the top rind, and scoop out the luscious core with Rustic Bakery flatbread, alongside ribbons of Tanara Culatta.

Photos from Our Community

Just the Facts

Country
United States
Region
Vermont
Milk Type
Cow
Pasteurization
Raw
Rennet Type
Animal
Age
60 days
Weight
13 oz
Pour a glass of...

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  • Farmhouse Ales & Sours

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

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


  • Tempranillo

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    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.


Featured Content...

Make Whey For… Winnimere!

As the snow starts falling up here in the Northeast, we’re reminded of our favorite things about this time of the year – decorating for the holidays, warm drinks by the fire, and of course, Winnimere. We wouldn’t be cheese experts if we didn’t greet each new season with the greatest excitement for the seasonal …

Continue reading “Make Whey For… Winnimere!”

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