WINNIMERE

JASPER HILL FARM, VERMONT

UNPASTEURISED

TRADITIONAL RENNET

Developed by cheesemaker Mateo Kehler to harness the rich, high-fat, high-protein winter's milk of the Ayrshire heifers at Jasper Hill Farm. Wrapped in a bark collar cut from the spruce trees on the farm and washed in a beer from the neighbouring Hill Farmstead Brewery, Winnimere shows remarkable variation from batch to batch –– sometimes smoky, sometimes fruity, sometimes mustardy, sometimes meaty. The cellars at Jasper Hill are an innovative 22,000 square foot underground facility located in Greensboro, and are the only of its kind in the United States.