The American Mont d’Or
Winnimere is an American seasonal raw milk surface ripened cheese made in Vermont, by Jasper Hills Farm. During the winter months, they feed their Ayrshire cows hay to produce a rich, flavoursome milk, which is perfect for cheesemaking.
Inspired by Mont d’Or
Andy and Matteo Kehler use a recipe inspired by the most famous of French seasonal cheeses, Mont d’Or. Furthermore, they harvest spruce bark from Jasper Hill Farm’s woodland and wrap it around the young cheeses. The spruce helps keep the soft cheese together but also contributes to the overall aroma and flavour.
During maturation, they regularly wash the cheese in a cultured salt brine to help even rind development. At 60 days, the rind develops a pink hue and the pâte becomes spoonably soft and tastes of bacon, mushroom, sweet cream and spruce.
The name Winnimere comes from the name of a road that runs along the Eastern shore of Caspian Lake in Vermont. The Kehler’s still have fond memories of their summer escapes to their grandfather’s ice fishing shack in the area.
How to serve Winnimere
Leave at room temperature for at least 2 hours before serving. Peel away the top part of the rind and serve with a spoon! A ripe Winnimere will pair brilliantly with a smoky red wine like Syrah or Malbec or a Porter-style beer.
