Spoonably soft Vermont raw milk cheese wrapped in spruce bark.
Jasper Hill's winter raw-milk washed rind from Vermont, spruce-wrapped and spoonably soft. Sweet cream, bacon, and spruce. Best with a porter.
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Winnimere is Jasper Hill Farm's winter cheese from Greensboro, Vermont, a take on the Jura Mountain classics like Vacherin Mont d'Or and Försterkäse. Raw cow's milk from the Andersonville Ayrshire herd, made only in the months when the cows are on hay, wrapped in strips of spruce cambium harvested from the farm's own woodlands and washed in a cultured salt brine as it ages.
At 60 days the paste is spoonably soft under the bark, a loose custardy pool the color of fresh cream. The flavor picture is sweet cream and custard right up front, then bacon and resinous spruce pulling through the finish from the rind. Rich, savory, a little bit smoky, held together by that piney wrap.
Best enjoyed by peeling a bit of the top rind off and diving in with a spoon and some friends. American Cheese Society Best in Show winner in 2013, and one of the few cheeses in the store you only get for a few months of the year.
Spoonably soft under the spruce bark collar, the paste loose enough to scoop straight from the wheel with a spoon, running gently at room temperature.
A bold winter cheese, sweet cream and custard on the front, smoky bacon and resinous spruce pulling through the finish, held together by the brine-washed rind.
Long and savory, the spruce resin and bacon-fat notes hanging on the back of the palate well after the cream fades.
Rich sweet-cream and custard right up front, the hay-fed winter milk giving it a buttery, almost eggnog-thick lactic body.
A quiet browned-butter note tucked behind the cream, not the driving character.
Resinous spruce and forest-floor woodiness from the bark wrap, with a gentle mushroom pull off the washed rind.
No real heat, the rind stays mellow and savory rather than piquant.
Washed rind
Wrapped in strips of spruce cambium from Jasper Hill's own woodlands and washed in a cultured salt brine, the rind reads piney and resinous with a savory brine edge. Edible, and a big part of the flavor picture.
Winnimere stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
The bacon and spruce notes want a smoky, meaty red or a porter-style beer to meet the richness of the winter-milk paste.
Winnimere is best eaten by peeling back a bit of the top rind and diving in with a spoon and some friends. Bacon and a torn baguette give it something salty and starchy to ride on.
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