![]() ![]() Pair with a smoky, meaty red wine or porter-style beer alongside some Vermont whey-fed bacon. If portioning for retail, an effort should be made to sell the remainder of the wheel before day’s end. Brothers Mateo and Andy Kehler, who run the enterprise. PAIRING AND SERVICE – Winnimere is best enjoyed by peeling a way a bit of the top rind and diving in with spoon and some friends. For a creamery that owns only a few dozen Ayrshire cows, Vermont's Jasper Hill Farm has had an outsize impact on American artisan cheese. At 60 days, this cheese is spoonably soft and tastes of bacon, sweet cream, and spruce. During aging, the cheese is washed in a cultured salt brine to help even rind development. SENSORY NOTES – Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer, harvested from Jasper Hill Farm’s woodlands. Winnimere is named for the corner of Caspian Lake where the Kehlers’ grandfather had an ice fishing shack. In keeping with tradition, this decadent cheese is made only during winter months when Jasper Hill’s Ayrshire cows are giving rich, hay-fed raw milk. Try it immediately.) You can also expand on the savory theme with olives, nuts, and pâté, or any other savory thing your heart desires.WINNIMERE is a take on Jura Mountain classics like Vacherin Mont d’Or or Försterkäse. Winnimere is a seasonal raw milk cheese made by Jasper Hill Farm from January through March. ![]() (Speck is like bacon you don’t have to cook. ![]() Spread on: Thinly sliced baguette or a hearty cracker is the way to go.Įat with: I love serving Winnimere with Speck to play up the smoky flavors in the cheese. You can also enjoy with a beer – after all, it’s washed in beer from Hill Farmstead Brewery! Jasper Hill takes the notion of terroir (roughly translates taste of the land) a step further by washing each wheel in a local beer, which gives the cheese a creamy texture and a lightly funky flavor. In keeping with tradition, this decadent cheese is made only during winter months when Jasper Hill’s Ayrshire cows are giving rich, hay-fed raw milk. Our cheeses are ripened at The Cellars at Jasper Hill, our 22,000 square-foot underground cave-aging system. It is a take on Jura Mountain classics like Vacherin Mont d’Or or Frsterkse. They say “the cheese stands alone,” but the truth is, there are a few ways to make this cheese even more delicious.ĭrinks: Off-dry Riesling and fruity reds (mountain-y stuff from Austria works) make great pairings. GINNIMERE is Jasper Hill's 'Best in Show' Winnimere cheese washed with Barr Hill Gin. When you’re ready to serve it, slice off a portion of the top rind to make for easy scooping of the luscious, creamy inside! If it’s too cold it won’t be as gooey and scoopable, and the flavors will be muted. The choice is yours! No judgment here!Īll cheese should be served at room temperature, but this is especially true for a cheese like Winnimere. ![]() So either you commit to eating a pound of cheese, or you invite 4 to 6 friends over and tell them to bring the wine. Most wheels of Winnimere weigh a little over a pound, and this is the type of cheese that is really best to eat in one sitting, two at most. (Ok, it’s a little like Forsterkase if you’ve ever had that, but way better!) The result is like nothing you’ve ever tasted. Are you transported to the rustic landscape of rural Vermont yet? No? What if I told you that Winnimere is wrapped in locally harvested Spruce bark? It’s true, they wrap a strip of fragrant, woodsy bark around every wheel to impart that special, earthy flavor. Jasper Hill makes between 1,800 and 3,600 wheels of Harbison per week, and Hall only has a few warm months to harvest when trees go dormant in the fall and winter, that inner bark is no longer supple enough to peel off. Truly, it tastes like buttered popcorn: slightly nutty, sweet like heavy. It’s slightly smaller, and more mild, too, which lets its rich, buttery flavors shine. Consider Harbison the bloomy-rinded version of Jasper Hill Farm’s Winnimere. Jasper Hill takes the notion of terroir (roughly translates “taste of the land”) a step further by washing each wheel in a local beer, which gives the cheese a creamy texture and a lightly funky flavor. It’s like an eggy, salty pudding, as easily devoured as an ice cream cone of your most favorite flavor. In 2013, Winnimere won Best of Show at the annual American Cheese Society. Winnimere is made of raw cow’s milk, so you get subtly nuanced flavors that sometimes get lost when milk is pasteurized. Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, owned and operated by. I’m not saying your life is about to change, but your life is about to change. She doesn’t believe in rules for eating cheese, but does believe in the pursuit of max deliciousness.įirst of all, if you are in possession of a wheel of Jasper Hill Farms Winnimere, be very excited. Beth Griffenhagen works in Marketing and Events at Murray’s Cheese. ![]()
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