Best New Englander Washed Rind Cheese Types
Oma is an American cheese produced on Jasper Hill Farm in Vermont by the Von Trapp family (yes, the descendants of the family from The Sound of Music). The cheese has a washed rind and it's made with raw milk coming mostly from Jersey cows.
The body is soft and supple, yet never runny. The aromas are nutty and earthy, while the flavors are rich, creamy, meaty, barnyardy, pungent, and slightly sweet, with notes of chocolate, butter, and cured meat. It is recommended to pair this cheese with Belgian ales, IPA beer, and fig jam.
Willoughby is an American semi-soft cheese produced in Vermont by Jasper Hill Farm. The cheese is made from pasteurized cow's milk and it has a washed rind. Underneath it, the texture is open, creamy, gooey, and buttery. The aromas are milky and herbal with hints of onions and roasted beef, and the flavors are fruity, milky, herbaceous, pungent, and savory.
It's recommended to use it in a tartiflette – broil the cheese over roasted potatoes, lardons, and leeks, then pair it with a glass of Mondeuse. Other pairings include potato chips, pickles, and walnut Dijon mustard.
THE BEST Willoughby Cheeses
Dorset is an American cheese hailing from Vermont, where it's produced by Consider Bardwell Farm. The cheese is made from raw Jersey cow's milk. It has an orange basket-weave crust on its washed rind, while the texture is buttery and rich.
The aromas are nutty, pungent, strong, and grassy, while the flavors are savory, sharp, smooth, and buttery, with hints of hay and nuts. Dorset is an award-winning cheese, including the 2010 World Cheese Championship Winner.
Winnimere is an American cheese hailing from Vermont. The cheese is made during winter from raw milk of Ayrshire cows. It's named after the corner of Caspian Lake. Winnimere is washed with local beer, resulting in pink-colored rind with pungent and woody aromas.
The texture is very creamy and spreadable, while the flavors are sweet, with hints of bacon and spruce due to the fact that young cheeses are wrapped in spruce cambium strips. Near the rind, the flavors become more intense, while crystallized amino acids give it a slightly crunchy texture.
THE BEST Winnimere Cheeses
Tarentaise is an American cheese produced by Spring Brook Farm and Thistle Hill Farm in Vermont. The cheese is made from organic cow's milk of Jersey cows and it ages for 6 months. Underneath its washed rind, the texture of the paste is hard, firm, and smooth.
The aromas are nutty and earthy, while the flavors are creamy, buttery, and nutty, with a hint of spiciness on the finish. Due to the fact that Tarentaise contains over 45% of butterfat, it's often melted or used as a table cheese. It's recommended to pair it with Riesling, Pinot Noir, and Cabernet Sauvignon.
Pair with
Hooligan is an American cheese produced in Connecticut by Cato Corner Farm. The cheese is made from raw milk of Brown Swiss and Jersey cows. Its rind is washed in brine, and underneath it, there is a chalky, soft, creamy, and slightly runny texture of the body.
The aromas are pungent and stinky due to the washed orange rind which contains surface-ripening bacteria and yeasts. Hooligan is aged for 2 months, resulting in flavors that are grassy, vegetal, intense, mushroomy, and savory. The cheese melts very well, so it can be used in (fabulously stinky, in this case) grilled cheese sandwiches.
Pair with
Reverie is an American tomme-style cheese hailing from Vermont, where it's produced by Parish Hill Creamery. The cheese is made from raw cow's milk and it's usually left to age from 5 to 10 months before consumption. Underneath its washed rind, the texture is crumbly and compact.
The aromas are milky and earthy, while the flavors are bright, milky, sweet, and tangy when young, becoming more sharp, mushroomy, and robust with age. It's recommended to pair Reverie with a glass of Barolo, Pinot Grigio, Barbaresco, or a hoppy IPA.
Pair with
Rupert is an American cheese that's produced in Vermont in the style of European Alpine cheeses such as Comté and Gruyere. This raw cow's milk cheese has a washed rind and it's aged for at least 10 months. Its aromas are sweet, rich, and grassy, while the flavors are sweet, buttery, fruity, and nutty, becoming sharp and complex as the cheese ages.
Rupert's texture is smooth and firm. It is recommended to pair it with ciders, lagers, or a glass of Merlot.
Vermont Herdsman is an American cheese hailing from Vermont, where it's produced by Parish Hill Creamery. This Asiago-style cheese is made from raw cow's milk and it's usually left to age for more than 9 months before consumption. Underneath its washed rind, the texture is crumbly, and if left to age for more than 12 months, it becomes grainy.
The aromas are fruity, while the flavors are sharp, sweet, tangy, and nutty, with hints of pineapple and hazelnuts. It's recommended to pair it with a glass of brown ale or Sangiovese.
Pair with
Humble Herdsman is an American cheese hailing from Vermont. This tomme-style cheese is made from raw cow's milk and it's usually left to age from 3 to over 5 months. Underneath its cider-washed rind, the texture is creamy and semi-soft.
When young, the flavors are mild and nutty, and after the maturation period, it develops herbaceous and earthy notes and small eyes that run throughout the paste. It's recommended to pair the cheese with a glass of white Piedmont wine such as Langhe Arneis or Roero.
Pair with
Best New Englander Washed Rind Cheese Producers
Jasper Hill Farm is a cheese producer located in Greensboro, Vermont. The company specializes in creating high-quality cheeses with a focus on local production and sustainable agricultural practices. Jasper Hill provides aging and affinage services and develops cheeses that showcase the dairy culture of Vermont.
They work closely with small local dairies to produce a variety of cheeses, incorporating unique aging environments to enhance flavor and texture.
AWARDS
International Cheese Awards - Gold
2022, 2019
World Championship Cheese Contest - Best of Class
2024, 2022, 2020, 2018, 2016, 2014, 2012, 2010
World Cheese Awards - Gold
2024, 2023, 2022
BEST Jasper Hill Farm Cheeses
AWARDS
International Cheese Awards - Gold
2019
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2022, 2019, 2018, 2017, 2016, 2015, 2014, 2013, 2010, 2009
World Championship Cheese Contest - Best of Class
2020, 2010
BEST Spring Brook Farm Cheese Cheeses
Best New Englander Washed Rind Cheeses
AWARDS
American Cheese Society Judging & Competition Awards - 1st Place
2024, 2018, 2017, 2016, 2015
Winnimere is a distinctive washed-rind cheese produced by the Cellars at Jasper Hill Farm, located in Vermont. This artisanal cheese is made only during the winter months when the farm's Ayrshire cows are consuming a diet of hay, which imparts a seasonal flavor profile unique to that time of year.
The cheese is wrapped in spruce cambium, the tree bark harvested from the local land, which lends it a woodsy, resinous nuance. Winnimere is renowned for its creamy texture and complex flavor, which includes hints of bacon, sweet cream, and spruce.
Its production is deeply rooted in the terroir and traditional cheesemaking practices, making it a celebrated choice among cheese enthusiasts.
AWARDS
World Championship Cheese Contest - Best of Class
2020, 2016
American Cheese Society Judging & Competition Awards - 1st Place
2016, 2015, 2013
Willoughby is a type of cheese produced by Cellars at Jasper Hill Farm. It is a semi-soft, pasteurized cow's milk cheese known for its creamy texture and distinctive flavor profile. Willoughby has a washed rind, which contributes to its savory and aromatic qualities.
The cheese generally exhibits notes of butter, herbs, and roasted meat, making it a unique offering in the world of artisanal cheeses. The aging process takes place in the cellars at Jasper Hill, where careful attention is given to developing its complex flavors.
AWARDS
World Cheese Awards - Gold
2023
World Championship Cheese Contest - Best of Class
2024, 2018
American Cheese Society Judging & Competition Awards - 1st Place
2013
Eligo is a cheese produced by Cellars at Jasper Hill Farm, known for its artisanal and high-quality cheeses made in Vermont. This cheese typically features a washed rind, resulting in a soft, creamy texture and a complex flavor profile that combines earthy, nutty, and slightly fruity notes.
Each wheel is hand-crafted and aged to perfection in the farm's cellars, ensuring that every batch maintains a consistent and rich taste experience.
AWARDS
World Cheese Awards - Gold
2022
AWARDS
World Championship Cheese Contest - Best of Class
2020
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