Produced by Jasper Hill Farm in Vermont, Winnimere is developed in the style of classics like Vacherin Mont d'Or or Försterkäse. This artisanal, award-winning cheese is made only in the winters when the Ayrshire cows are giving rich, hay-fed raw milk.
The cheese is handmade and washed with locally brewed beer to develop its blushing pink washed-rind appearance. Young cheeses are wrapped in strips of spruce cambium to instil the deep and moderate woodsy flavour. At 60 days of ageing, a spoonful of the soft, squidgy cheese tastes of bacon, sweet cream, and spruce with a pungent, smoky aroma.