Jasper Hill Winnimere


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.

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Just the Facts

United States
Milk Type
Rennet Type
60 days
13 oz

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.