Winnimere is made from the winter milk of Mateo and Andy Kehler's herd of Ayrshire cows up at Jasper Hill Farm. During the winter months, the butterfat in the milk skyrockets, due to the fact that the cows are mostly in the barn, being protected from the harsh elements of the northeast kingdom of Vermont. These conditions are perfect for making Winnimere, a washed-rind cheese that is reminiscent of the famous French Vacherin Mont D'Or. It sports a balsa bark girdle to hold all that creaminess in, as well as to augment the cheese's natural woodsy, pungent and smoky aromatics. Tastes of mustard, smoked meat, juniper, and wine. Aged 60 days or more.