Winnimere (Raw Cow's Milk Cheese)

(No reviews yet)
$18.95 - $37.95
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
Adding to cart… The item has been added

This item requires expedited shipping This item requires expedited shipping

Winnimere from our friends at Jasper Hill Farm in Vermont is an American take on the Jura classic Vacherin Mont d’Or. 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.

Also in keeping with tradition, it is washed with brine and wrapped with a band of spruce bark. These factors translate to flavors of bacon, sweet cream, and spruce.

The best way to enjoy this cheese is to buy a whole round, slice off the top and dig right in with a piece of crusty bread. 

Country of Origin
United States
Region
Vermont
Type of Milk
Cow

Jasper Hill Farm

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).

Enjoy!

No reviews yet.

Click the button below and be the first to review Winnimere (Raw Cow's Milk Cheese)

Description

Winnimere from our friends at Jasper Hill Farm in Vermont is an American take on the Jura classic Vacherin Mont d’Or. 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.

Also in keeping with tradition, it is washed with brine and wrapped with a band of spruce bark. These factors translate to flavors of bacon, sweet cream, and spruce.

The best way to enjoy this cheese is to buy a whole round, slice off the top and dig right in with a piece of crusty bread. 

More Information

Country of Origin
United States
Region
Vermont
Type of Milk
Cow

Jasper Hill Farm

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).

Enjoy!

No reviews yet.

Click the button below and be the first to review Winnimere (Raw Cow's Milk Cheese)