Monday, May 17, 2010

Something stinky this way comes

I just received some good news for my fellow cheese lovers and, well, myself. The hard-to-find washed rind beaut, Winnimere, is headed to Nashvegas - more specifically to Tayst Restaurant and The Bloomy Rind artisan cheese stand.

The cheese whisperers at Jasper Hill Farm start with raw winter milk from their herd of Ayrshire cows, wrap it in spruce bark from the farm, then age it for 60 days, washing the rind in a custom lambic brew created at nearby Hill Farmstead Brewery. Um, you might say they have passion for cheesemaking and for capturing a sense of place.

I'll post pics once Winnimere arrives. Until then, here are a couple reviews to get your mouth watering...
http://caveagedblog.wordpress.com/2010/04/04/winnimere/
http://cheeseandchampagne.com/2009/01/13/winnimere-jasper-hill/

Cheers,
Kathleen

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