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Jasper Hill Winnimere Cheese

Luscious, velvety cheese from the Vermont aging caves.

Andy and Mateo Kehler, the brothers behind Jasper Hill Farms and Jasper Hill Cellars in Vermont's Northeast Kingdom, set out to start their business a decade and a half ago with a modest goal: to revive—and in the process save—Vermont's dairy industry. To do so, they embarked on a process unprecedented in the USA. Looking to the famed cheese affineurs, or agers, like Marcel Petit in Europe that mature cheeses in giant underground caves, Andy and Mateo built a series of seven cheese aging rooms under a giant hill. Each cave is named for one of Snow White’s dwarves. In those caves, they're aging cheeses they make themselves from the milk of their own herd of Ayrshire cows, like Bayley Hazen Blue, as well as wheels made by—or in collaboration with—neighboring cheesemakers, like Landaff or Cabot Clothbound cheddar.

Winnimere is one of the cheeses they're making with their own milk. It's aged in Happy, the washed-rind room. Wrapped in spruce bark harvested from Jasper Hill's woodlands, washed in salty brine, it’s based on a Vacherin, a coveted, velvety cheese from France’s Jura region. The spruce bark helps the cheese hold its shape. To eat it, slice off the top layer of rind. The inside is oozy and spreadable, and unbelievably luscious. Scoop it out with a spoon and spread it on a cracker, on toast, or over pickles, sausage, or potatoes like fondue. Take the night off and invite some friends over for this one.

We're wowed by the wheels we're receiving. The aroma of the spruce bark is so rich, they almost smell like a campfire. There's a slightly savory component up front and some earthy characteristics pop up as the flavor unfolds. Oozingly delicious.

Jasper Hill Winnimere Cheese

C-WIN 13 oz wheel
$28
ships 2 business days warm weather care

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