Winnimere Cheese

Winnimere from Jasper Hill Farms is our featured decadent cheese of the month and one that is going fast.  Literally!  There are merely weeks left in this season where you will be able to take advantage of this seasonal cheese made only during the winter months from the farm’s herd of Ayrshire cows as their fresh, raw milk achieves peak richness. 

The original concept for Winnimere was inspired by Vacherin Mont d’Or and the Swiss Försterkäse.  Winnimere captures the microflora from the Jasper Hill Farm pastures, woodlands, and cheese cellars. 

To learn more about Winnimere, find the perfect wine to pair with this lush cheese, or buy this cheese, CLICK HERE.

Winnimere, Vintage 2011

Made from the raw milk of Jasper Hill Farm‘s Ayrshire cows, during winter when their milk has higher fat content, Winnimere is a washed-rind, bark-wrapped cheese in the tradition of the Swiss Försterkäse and the Vacherin Mont d’Or.   Mont d’Or is not allowed in the US due to the fact that it is unpasteurized.  The fact that it is a forbidden fruit makes it all the more decadent!  Therefore, Winnimere must be aged for 60 days to meet the US raw-milk requirements. 

I served this cheese one night to a group of friends.  Some friends were more adventuresome, gastronomically speaking that is, than others but truth be told, it was a winner.  And the fact that it is unusual makes it even more appealing than a regular plate of cheddar.  No offense cheddar.  

Pairings

While Winnimere is made in Vermont, it is similar to Mont d’Or made from French cows in the Jura Region.  It is however, a bit more earthy and aromatic than a Mont d’Or and at times can even resemble a mild Epoisse made in Burgundy.  Since taste is so subjective, I believe that a red or a white can both go nicely but keep in mind that this cheese is only made during the winter months and will be gone by early summer.   Therefore, my personal choice would be red for the chilly nights.  Think Cotes du Jura like a Pinot Noir, Trousseau, or Poulsard.  If a white is your preference, how about a White Burgundy?  Epoisse is made in Burgundy so that makes sense, non?  White Burgundies are essentially Chardonnays so you can’t go wrong there, either.  Any wine from the Jura region would do nicely.  Why not buy a couple of bottles and experiment.  Just don’t forget to invite me.  Enjoy!