Outstanding cheese is one of life’s great pleasures. Coming across one I haven’t had before is a special treat, especially if it happens to be American and made in the region in which I live. I’ve been a fan of Jasper Hill Farm’s cheeses for some time now. They make a number of superb cheeses, such as their Bayley Hazen Blue cheese, which is perhaps my favorite American blue. Last week at the Bocuse d’Or USA finals I had the opportunity to taste their Winnimere, a rich, washed-rind, Ayrshire cow’s milk cheese made only during the winter months.
The spoonable cheese, rich and creamy, performed deliciously on crackers, but it was at its most blissful one spoon at a time – all by itself. Reminiscent of a Vacherin Mont d’Or, I was surprised to discover that it wasn’t. It’s worth seeking out.