Winnimere, Jasper Hill Farm, VT, 13 oz.
Pickup available at DECANT Napa - 2999 Solano, Napa, CA
Usually ready in 1 hour
Raw Cow’s Milk, Spruce-Wrapped, Washed-Rind Cheese (Seasonal)
Winnimere is a limited-production, raw cow’s milk cheese made only in winter by Jasper Hill Farm. Inspired by classic Alpine cheeses like Vacherin Mont d’Or, each small wheel is bound in strips of cambium harvested from local spruce trees. During aging, the cheese is washed repeatedly, encouraging a rosy-hued rind and a soft, spoonable interior. The spruce wrap imparts woodsy, resinous aromas while the paste becomes silky and custard-like. Flavors are deeply savory and complex—bacon, sweet cream, forest floor, and a hint of citrusy spruce—with a luxurious, melting texture and a lingering, umami-rich finish.
This is a showstopper cheese best enjoyed by cutting open the top and scooping out the interior.
Serving: Store refrigerated at 36º–40ºF. Bring to room temperature for 45–60 minutes before serving. To enjoy traditionally, slice off the top rind and scoop the soft paste with a spoon or spread onto bread. Do not eat the spruce bark.
- Rennet: Animal
- Aging: 2–3 months
- Rind: Washed rind with spruce cambium wrap; edible rind, bark not intended to be eaten
- Ingredients: Raw cow’s milk, salt, cultures, animal rennet, spruce cambium
- Wine pairings: Syrah (Northern Rhône), Riesling (dry or off-dry), Champagne
- Beer pairings: Belgian Tripel, Bière de Garde, Brown Ale
- Certifications: Raw milk, farmstead, seasonal
DOES NOT SHIP. Order for in-store pick up.
Winnimere, Jasper Hill Farm, VT, 13 oz.
Raw Cow’s Milk, Spruce-Wrapped, Washed-Rind Cheese (Seasonal)
Winnimere is a limited-production, raw cow’s milk cheese made only in winter by Jasper Hill Farm. Inspired by classic Alpine cheeses like Vacherin Mont d’Or, each small wheel is bound in strips of cambium harvested from local spruce trees. During aging, the cheese is washed repeatedly, encouraging a rosy-hued rind and a soft, spoonable interior. The spruce wrap imparts woodsy, resinous aromas while the paste becomes silky and custard-like. Flavors are deeply savory and complex—bacon, sweet cream, forest floor, and a hint of citrusy spruce—with a luxurious, melting texture and a lingering, umami-rich finish.
This is a showstopper cheese best enjoyed by cutting open the top and scooping out the interior.
Serving: Store refrigerated at 36º–40ºF. Bring to room temperature for 45–60 minutes before serving. To enjoy traditionally, slice off the top rind and scoop the soft paste with a spoon or spread onto bread. Do not eat the spruce bark.
- Rennet: Animal
- Aging: 2–3 months
- Rind: Washed rind with spruce cambium wrap; edible rind, bark not intended to be eaten
- Ingredients: Raw cow’s milk, salt, cultures, animal rennet, spruce cambium
- Wine pairings: Syrah (Northern Rhône), Riesling (dry or off-dry), Champagne
- Beer pairings: Belgian Tripel, Bière de Garde, Brown Ale
- Certifications: Raw milk, farmstead, seasonal
DOES NOT SHIP. Order for in-store pick up.