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    Winnimere is a cheese made by Jasper Hill Farm during winter months from raw Ayrshire cow's milk. It is crafted using a traditional technique of washing young cheeses in beer-laden brine, which cultivates a living rind. This year's beer wash was created by Shaun Hill, the original brewer of Winni-beer and relative of Jasper Hill, for whom he recently opened his own brewery. The beer wash helps maintain balance in the bold, pungent Winnimere while accentuating its earthy and milky characteristics.

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    Winnimere is a cheese made by Jasper Hill Farm during winter months from raw Ayrshire cow's milk. It is crafted using a traditional technique of washing young cheeses in beer-laden brine, which cultivates a living rind. This year's beer wash was created by Shaun Hill, the original brewer of Winni-beer and relative of Jasper Hill, for whom he recently opened his own brewery. The beer wash helps maintain balance in the bold, pungent Winnimere while accentuating its earthy and milky characteristics.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    30 views1 page

    Jasper Hill Farm

    Uploaded by

    api-23755677
    Winnimere is a cheese made by Jasper Hill Farm during winter months from raw Ayrshire cow's milk. It is crafted using a traditional technique of washing young cheeses in beer-laden brine, which cultivates a living rind. This year's beer wash was created by Shaun Hill, the original brewer of Winni-beer and relative of Jasper Hill, for whom he recently opened his own brewery. The beer wash helps maintain balance in the bold, pungent Winnimere while accentuating its earthy and milky characteristics.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 1

    Jasper Hill Farm

    Winnimere

    Winnimere
is
Jasper
Hill
Farm’s
most
lauded
invention
–
a
take
on
mountain
classics
like
Forsterkase
and

    Vacherin
 Mont
 d’Or.
 
 In
 keeping
 with
 tradition,
 this
 decadent
 cheese
 is
 made
 only
 during
 winter
 months

    from
the
farm’s
herd
of
Ayrshire
cows
as
their
fresh,
raw
milk
achieves
peak
richness.


    The
original
concept
for
Winnimere
is
centered
on
capturing
wild
flora
from

    the
 farm’s
 pasture
 and
 woodland,
 but
 also
 from
 its
 underground
 cave.

    Specially
 crafted
 beer
 is
 an
 ideal
 medium
 for
 harvesting
 rogue
 cultures;

    freshly
brewed
wort
(sugary
malt
extract)
is
exposed
within
the
vault
as
it

    cools,
 accumulating
 microflora
 that
 will
 serve
 as
 primary
 agents
 of

    fermentation.
 The
 ancient
 technique
 of
 washing
 young
 cheeses
 in
 beer‐
    laden
brine
cultivates
a
living
rind,
which
dramatically
softens
Winnimere’s

    interior
during
a
60‐day
period
of
affinage.


    We
are
pleased
to
announce
that
the
original
brewer
of
Winni‐beer,
Shaun

    Hill,
 
 is
 the
 creator
 of
 this
 year’s
 wash.
 A
 near
 relative
 of
 the
 farm’s

    namesake,
Jasper
Hill,
Shaun
recently
opened
Hill
Farmstead
Brewery
on

    his
 family’s
 ancestral
 farmland
 ‐
 the
 culmination
 of
 more
 than
 a
 decade

    spent
brewing
in
Vermont
and
most
recently
in
Denmark
as
Head
Brewer

    at
 both
 Nørrebro
 Bryghus
 and
 the
 re‐launched
 Fanø
 Bryghus.
 
 This
 long‐
    awaited
 opening
 marks
 another
 step
 forward
 in
 the
 quest
 to
 preserve

    Vermont’s
working
landscape.


    Hill’s
creation,
made
exclusively
for
Winnimere,
has
low
relative
bitterness

    and
 high
 residual
 extract;
 sweetness
 helps
 the
 bold,
 pungent
 cheese

    maintain
balance
while
accentuating
the
earthy
aroma
and
smooth,
milky

    core.
A
spruce
bark
wrap,
cut
from
Jasper
Hill
Farm’s
own
woodlot,
cinches

    the
 gooey
 package
 and
 lends
 a
 woodsy
 thrust
 to
 its
 overall
 character.
 To

    further
 evoke
 the
 aroma
 and
 influence
 of
 the
 beer
 treatment,
 pair

    Winnimere
with
a
hearty,
off‐dry
style
like
a
Belgian
Tripel.

    


    Winnemere
is
bound,
washed
and
ripened
within
the
Cellars
at
Jasper
Hill,
a
22,000
square
foot
underground

    facility
in
Greensboro,
VT
dedicated
to
aging
and
distributing
American
artisan
cheese.


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