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Winnimere from Jasper Lake Farm

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To my surprise and delight, via Facebook I discovered that my local little cheese shop in Reno, NV, had gotten in a few rounds of this. It's hands down my favorite cheese and not JUST because it's so hard to get. It's a seasonal cheese and I haven't been able to find it in a couple of years. I bought a WHOLE ROUND, which is around a pound, and a whopping $40. So completely worth it. The owner of the shop thought that with luck and proper handling, I might get it to last a month (tho' at the rate we're going, I don't think that's going to be a problem!) She recommended that I cut it in quarters and store in the cold part of the fridge. Also gave me those special little papers they use and further suggested a second wrap of parchment paper. (Just including this info FWIW.) I'm no good at describing flavors so here's a bit from Murray's cheese shop. If you find it, please buy it and eat it. Quickly :)

http://www.murrayscheese.com/blog/how...

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  1. Well I thought it was better than average, but not exceptional. It's a somewhat stinky, washed rind cow cheese. I tried it twice. First time it was runny, 2d time: very runny, so I agree that you should eat it quickly!

    1 Reply
    1. re: DonShirer

      Ooh, too bad. I love that bark wrapping. Teensy bit stinky which I love. Really love everything about it. But I'm a cheese-peasant:)

    2. Winnimere from the Cellars at Jasper Hill was named Best of Show at last month's American Cheese Society's annual competition.

      http://www.vermontbiz.com/news/august...

      1 Reply
      1. re: Melanie Wong

        Thanks for sharing that. And reminding me that we have that to look forward to in a few months.

      2. Our local cheese shop was featuring this yesterday but I couldn't get by there. They saved me a half. It's SUPER ripe which is super fine as we're leaving the country in about a week and will eat as much as possible before we go.

         
        3 Replies
        1. re: c oliver

          That looks seriously over the hill with orange-y ammoniated paste and crystalization on the rind and with just a bit of ivory-colored paste. I couldn't eat that. Are you enjoying it?

          Here are some photos of really ripe Winnimere that I would consider perfect and would want to eat,
          http://www.flickr.com/photos/thesmile...
          http://www.flickr.com/photos/foodieto...

          1. re: Melanie Wong

            I think I "over-enhanced" the photo :) No crystalization nor the paste as you describe. As I said, after about four or five years of eating Winnimere, this is the best yet.