Comments on: Winnimere, Jasper Hill Farm, Vermont

By: AliceJo

AliceJo — Fri, 11 Jun 2010 08:02:36 +0000

I tried Winnimere. On the day I opened it, it was very delicate, both in flavor and consistency, it had a smoothness that seemed perfectly ripe. The flavor was too light for my palate on that first day, and too salty on day 2. By day 3 Winnimere’s flavor had risen to a very pleasurable flavor experience. I also tried Jasper Hill’s Oma, a more traditionally robust flavor, not as delicate and unusual as Winnimere, but a great cheese.

By: Oma, von Trapp Farmstead, Vermont « Cheese + Champagne

Oma, von Trapp Farmstead, Vermont « Cheese + Champagne — Tue, 27 Apr 2010 11:05:17 +0000

[...] It’s a pretty potent one, though pleasantly so, similar to Jasper Hill Farm’s famed Winnimere, which I also bought this week. (Fun fact: Oma is aged at the Cellars at Jasper Hill!) I remember [...]

By: kara is wrong

kara is wrong — Fri, 02 Apr 2010 22:12:02 +0000

Kara (cheesemonger.. ahem?)
is not correct.
they release it in january. and it could go to june, but usually may.

keep up your great ACCURATE work.
love the site and your incredibly passion for the cheesy goodness we all love.

By: Ring in the New Year with Cheese and Champagne « Cheese + Champagne

Ring in the New Year with Cheese and Champagne « Cheese + Champagne — Thu, 31 Dec 2009 17:33:42 +0000

[...] Some of my favorite cheese-and-bubbly pairings are not with wine at all, but with beer. Like Allagash’s effervescent Belgian-style White Ale with Jasper Hill’s Winnimere. [...]

By: Boffo Boffini

Boffo Boffini — Wed, 03 Jun 2009 06:41:22 +0000

Whoa, I am eating this right now – it ain’t that stinky, more soulful – I can taste the grass and tell that the people who made this really care about what they were doing. This is the closet thing I’ve had to Vacherin Mont D’or – this is really really wonderful stuff.

By: dccheese

dccheese — Wed, 22 Apr 2009 04:33:28 +0000

Kara – Interesting, I got those dates from Cowgirl‘s library of cheese. I know it was available by January when I first tasted it, and it’s still out now in mid-April. Hope it does stick around a little longer, I may be developing an addiction.

By: Kara

Kara — Wed, 15 Apr 2009 23:48:02 +0000

Good tidbit: as a long-time cheesemonger who’s very familiar with winnemere and jasper hill farm, though, just wanted to let ya know that you have its season wrong. Winnemere begins its season no earlier than March and really only gets into its best shape beginning in late April/early May.

By: mncheese

mncheese — Fri, 10 Apr 2009 20:02:32 +0000

We should have a funk-off: Winnemire vs. Red Hawk.

By: dccheese

dccheese — Fri, 10 Apr 2009 17:01:53 +0000

All the more reason to eat it in one sitting. But yes, it is definitely at the high end of the funk scale!

By: Luke

Luke — Thu, 09 Apr 2009 19:56:06 +0000

I purchase a great deal of cheese both imported and domestic. I’m a cheese lover and have never turned away a sample no matter how “stinky”. I purchased some of the Winnemere just yesterday and I have to say, that while the taste was very pleasing, I could not under any circumstances keep this in my house. The foul oder that permiated throughout my house was likened to that of a dead animal found under your home in 100 degree heat.