JASPER HILL WINNIMERE ARCHIVE

We love it with potatoes, bread, and even apples. Baking it amplifies these flavors and turns it into a hot gooey, fondue that is perfect for dipping. It is aged for sixty days and is spoonably soft with flavors of bacon, sweet cream, and spruce. The original concept for Winnimere is centered on capturing wild flora. During aging, the cheese is washed in brine to help develop the rind and funky flavors. from the farms herd of Ayrshire cows as their fresh, raw milk achieves peak richness. Winnimere is a seasonal raw milk cheese made by Jasper Hill Farm from January through March. Named for the shore on Caspian Lake near the Jasper Hill farm in Greensboro. The young cheeses are wrapped in spruce cambium strips, the tree's flexible inner bark layer is harvested from Jasper Hill Farm's property. Swiss favorite Forsterkase, Winnimere is a hand-made, raw milk re-invention. This cheese has become an American classic. Winnimere is made from raw cow's milk in Greensboro, Vermont. Winnimere from Jasper Hill Farm follows this same tradition. It is made between in the winter months when the cow's are eating hay, and their milk is rich and fatty. Mont d'Or is special because it is seasonal. This recipe is based on the classic recipe for baked Vacherin Mont d'Or that originates in the French and Swiss Alps. Jasper Hill is a tireless advocate for artisan cheesemakers everywhere in a rapidly evolving regulatory environment and works closely with lawmakers and regulators to ensure that reasonable regulations supported by sound science are enacted for our industry.There are times when doing a big fondue or raclette dinner is just too much for the occasion. Jasper Hill employs 73 people, up from 45 in 2014 and is pleased to be considered a leader in the Vermont artisan cheese industry, which has grown from a $5 million industry in 2005, to a $50 million industry in 2015. Jasper Hill was recently named one of Vermont’s Best Places to Work by Vermont Business Magazine and the Vermont Chamber of Commerce. Jasper Hill’s mission is to be a Standard Bearer of Quality and Innovation in the Artisan Cheese Industry and an active participant in the conservation of Vermont’s Working Landscape through the production of high quality products that reflect our regional Taste of Place. The Cellars at Jasper Hill, an on-site, underground aging facility, maximizes the potential of cheeses made by the creamery, as well as those made by other local producers. Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. SENSORY Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer, harvested from Jasper Hill Farm’s woodlands.

JASPER HILL WINNIMERE ARCHIVE

At peak ripeness, this cheese is spoonably soft and tastes of bacon, sweet cream, and spruce.Īll of Jasper Hill’s award winning cheeses can be purchased where fine cheeses are sold, at Jasper Hill’s retail counter within the newly constructed Boston Public Market, or from Jasper Hill Farm’s online store.įor more information about our cheese collection: /cheeseįor a release archive and awards summary: /press-release Winnimere is named for the corner of Caspian Lake where the Kehlers’ grandfather had an ice fishing shack. During aging, the cheese is washed in a cultured salt brine to help even rind development. Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer, harvested from Jasper Hill Farm’s woodlands. In keeping with this tradition, this decadent cheese is made only during winter months when Jasper Hill’s herd of Ayrshire cows are enjoying a rich ration of dry hay. Find your favorite JASPER HILL products at Whole Foods Market. Winnimere is a take on Jura Mountain classics like Vacherin Mont d’Or or Fösterkäse. The cheese’s historic namesake, Moses Sleeper, and his compatriot Constant Bliss, were Revolutionary War scouts killed while defending a blockhouse along the Northeast Kingdom’s legendary Bayley Hazen Military Road. Beneath its thin, bloomy rind lies a gooey, milky core showing a complex array of flavors at peak ripeness: cauliflower, crème fraîche, and toasted nuts. Moses Sleeper is an approachable and nuanced brie-style cheese. ‘Oma’, made by von Trapp Farmstead and aged at the Cellars at Jasper Hill, also placed 5th in its category. In addition, two of Jasper Hill’s other cheeses, ‘Harbison’ and ‘Bayley Hazen Blue’, placed in the top five in their categories, with scores of 98 or higher.

In 2013, Winnimere won Best of Show at the annual American Cheese Society. This year’s contest included 2,959 entries from 23 countries and 31 states. Jasper Hill Farm is an artisan cheesemaker in Greensboro, Vermont, owned and operated by. Jasper Hill Farm announced today that two of their cheeses, ‘Moses Sleeper’ and ‘Winnimere’ were awarded Best in Class awards, with Winnimere ultimately placing in the top 16, at the World Cheese Championships, held this week in Madison, WI.

Jasper hill winnimere