Winnimere Vermont Spruce Wrapped Washed cow Milk Cheese
To keep this perishable product at its best, expedited shipping is required
Winnimere is a seasonal, unique cow's milk cheese wrapped in spruce bark and washed in brine. It resembles the Swiss cheese Vacherin Mont d'Or, but is still entirely its own. The aroma announces itself well before you get a chance to taste it - both woodsy and farmy. The texture is rich and smooth, and the flavor is milky, fruity, herbal, and savory. Try it with a dark Belgian ale and a hearty baguette for a nourishing winter snack.
This is a seasonal cheese made in limited quantity. This cheese is generally available January - July.
|Country of Origin||United States|
|Producer||Jasper Hill Farm|
|Cheese Type||Washed Rind|
|Type of Milk||Cow|
Serving and Caring for your cheese
Caring for Your Cheese
How much cheese should I buy?
We advise buying small quantities more frequently to avoid long term storage because the complex flavors and aromas of good cheese will change and degrade over time. For appetizer quantities and not much left over, we suggest 1/4 lb per person. For larger servings or if you'd like some left overs, we suggest a full 1/2 lb per person.
How should I serve my cheese?
You can serve any number of cheeses: a single magnificent chèvre or a large selection celebrating the diversity of aromas, flavors and textures found in various traditions around the world. Choose what you like and what you expect your audience will enjoy. We usually go for a selection of three to four cheeses with various milk types, textures and flavors.
Take your cheese out of the refrigerator an hour or so before serving. Just before serving, unwrap each cheese and scrape the cut surface with a knife edge to remove a thin layer. If you notice dried out parts or mold on the face of the cheese, cut it away.
Can I eat the rind?
Most cheeses have rinds and most rinds are edible. If you don’t like the taste or texture, cut it off.
What do I do about the mold on my cheese?
Cheese stored for some time may grow exterior molds. Typical molds will be white or blue-green but you can sometimes come across yellow or gray. Most of the time, you can refresh the cheese by cutting away those affected areas. The cheese underneath will be fine.
How do I store my cheese?
Store in a higher humidity area of your refrigerator - likely an enclosed spot which allows for limited airflow rather than constant drafts.
How do I wrap my cheese?
Use a clean wrap of the cheese paper, or, in a pinch use parchment (for softer cheeses) or aluminum foil (for firm to hard cheeses).