Winnimere is a take on Jura Mountain classics like Vacherin Mont d’Or or Försterkäse. In keeping with tradition, this decadent cheese is made only during winter months when the cows are giving rich, hay-fed raw milk. 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 60 days, this cheese is spoonably soft and tastes of bacon, sweet cream, and spruce.