For a creamery that owns only a few dozen Ayrshire cows, Vermont's Jasper Hill Farm has had an outsize impact on American artisan cheese.
Brothers Mateo and Andy Kehler, who run the enterprise with their wives, have produced a string of award-winning wheels, including the lovely Bayley Hazen Blue. They have mastered and promoted the craft of affinage (cheese aging), maturing their own cheeses and those of their neighbors in their underground cellars. And they have demonstrated the financial viability of a small creamery devoted to raw-milk farmstead cheese.
The washed-rind Winnimere is not their most recent creation, but until now the Bay Area has received only a trickle.
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