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Cheese from United States — Vermont
A raw-milk cheese made from the milk of hay-fed Ayrshire cows, produced only from November to April. Each wheel is wrapped in a strip of spruce bark and regularly brushed with a cultured salt brine during about two months of maturation. The ripe interior is smooth and almost soup-like, and the cheese can be eaten with a spoon.
| Raw winter cow milk from hay-fed Ayrshire cows | [culture-winnimere] |
| Animal rennet | Culture lists the rennet as animal[culture-winnimere] |
| Salt, as a cultured brine for washing | [culture-winnimere] |
| A strip of spruce bark cut from trees on the farm's land | [culture-winnimere] |
Total time across the recorded steps: 2 months
What changes: Animal rennet sets the rich raw winter milk
Made only from November to April, when the cows give rich, hay-fed milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A raw-milk cheese made from the milk of hay-fed Ayrshire cows, produced only from November to April. Each wheel is wrapped in a strip of spruce bark and regularly brushed with a cultured salt brine during about two months of maturation. The ripe interior is smooth and almost soup-like, and the cheese can be eaten with a spoon. Made in 5 steps over 2 months. The longest step, mature until spoonable, takes 2 months (culture magazine).
| Main step | 2 monthsReported[culture-winnimere] | Mature until spoonable |
|---|
Winnimere is inspired by Alpine cheeses such as Vacherin Mont d'Or. It is made only in winter, wrapped in spruce bark and brushed with a cultured salt brine.
Under the US standard of identity for soft ripened cheeses, a cheese made from unpasteurised milk must be cured at not less than 35 °F for not less than 60 days. That rule is not a guarantee. FDA testing of raw-milk cheeses aged 60 days found Listeria monocytogenes in nearly 1 % of semi-soft cheeses, and the agency calls it a continuing concern. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Gruyère or Comté.
Every number is labelled with how it is known. How this atlas is made
Named for a corner of Caspian Lake. The brothers Andy and Mateo Kehler bought Jasper Hill Farm in 1998 and acquired their first 15 Ayrshire heifers in 2003. In July 2026 Winnimere was named Best of Show among more than 1,600 entries at the American Cheese Society competition.
