Jasper Hill Farm announced today that two of their cheeses, ‘Moses Sleeper’ and ‘Winnimere’ were awarded Best in Class awards, with Winnimere ultimately placing in the top 16, at the World Cheese Championships, held this week in Madison, WI. This year’s contest included 2,959 entries from 23 countries and 31 states.
In addition, two of Jasper Hill’s other cheeses, ‘Harbison’ and ‘Bayley Hazen Blue’, placed in the top five in their categories, with scores of 98 or higher. ‘Oma’, made by von Trapp Farmstead and aged at the Cellars at Jasper Hill, also placed 5th in its category.
More about the winning cheeses:
Moses Sleeper is an approachable and nuanced brie-style cheese. Beneath its thin, bloomy rind lies a gooey, milky core showing a complex array of flavors at peak ripeness: cauliflower, crème fraîche, and toasted nuts. The cheese’s historic namesake, Moses Sleeper, and his compatriot Constant Bliss, were Revolutionary War scouts killed while defending a blockhouse along the Northeast Kingdom’s legendary Bayley Hazen Military Road.
Winnimere is a take on Jura Mountain classics like Vacherin Mont d’Or or Fösterkäse. In keeping with this tradition, this decadent cheese is made only during winter months when Jasper Hill’s herd of Ayrshire cows are enjoying a rich ration of dry hay. Young cheeses are wrapped in strips of spruce cambium, the tree’s flexible inner bark layer, harvested from Jasper Hill Farm’s woodlands. During aging, the cheese is washed in a cultured salt brine to help even rind development. At peak ripeness, this cheese is spoonably soft and tastes of bacon, sweet cream, and spruce.
All of Jasper Hill’s award winning cheeses can be purchased where fine cheeses are sold, at Jasper Hill’s retail counter within the newly constructed Boston Public Market, or from Jasper Hill Farm’s online store.
For more information about our cheese collection: jasperhillfarm.com/cheese
For a release archive and awards summary: jasperhillfarm.com/press-release
More about Jasper Hill Farm:
Jasper Hill is a working dairy farm with an on-site creamery in the Northeast Kingdom of Vermont. The Cellars at Jasper Hill, an on-site, underground aging facility, maximizes the potential of cheeses made by the creamery, as well as those made by other local producers.
Jasper Hill’s mission is to be a Standard Bearer of Quality and Innovation in the Artisan Cheese Industry and an active participant in the conservation of Vermont’s Working Landscape through the production of high quality products that reflect our regional Taste of Place. jasperhillfarm.com/about
Jasper Hill was recently named one of Vermont’s Best Places to Work by Vermont Business Magazine and the Vermont Chamber of Commerce. Jasper Hill employs 73 people, up from 45 in 2014 and is pleased to be considered a leader in the Vermont artisan cheese industry, which has grown from a $5 million industry in 2005, to a $50 million industry in 2015. Jasper Hill is a tireless advocate for artisan cheesemakers everywhere in a rapidly evolving regulatory environment and works closely with lawmakers and regulators to ensure that reasonable regulations supported by sound science are enacted for our industry.
Source: Jasper Hill Farm
