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Cellars at Jasper Hill Winnimere Cheese

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Raw Winter Cow Milk
This decadent cheese is made only during the winter months at the Cellars at Jasper Hill and will be with us for a limited time. It is wrapped in strips of spruce cambium, the tree's inner bark layer harvested from the woodlands of Jasper Hill, like their Harbison Cheese, and during aging, it is washed in a cultured salt brine to help even rind development. With aging, it becomes spoonably soft and tastes of bacon, sweet cream and spruce. You may notice blue-green flora on the exterior of this cheese. The rind is a host for microbial activity, yeasts, molds, bacteria-- all the good kind-- that help your gut biome and contribute a complexity and tastiness not found in commodity cheeses.

Cut the rind off of the cheese one half at a time. Eat the open half and then wrap it back either in its wrapper or in parchment paper/plastic wrap. This cheese is entirely edible except for the bark strip around the exterior of the wheel.

Raw cow's milk, salt, rennet, cultures

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Cellars at Jasper Hill, Greensboro, VT

Jasper Hill Farm, located in the Northeast Kingdom, has a small herd of Ayrshires that are quite spoiled. The cows go out on a fresh piece of pasture after every milking during the spring summer and fall and are fed a ration of dry hay through the winter, when they stay in avoiding harsh winter wind and snow and listen to a great selection of jazz and classical music. These healthy happy cows are taken care of by Andy Kehler, who has worked with his brother Mateo Kehler since 1998 making superior cheeses.

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