Before he began brewing professionally, Hill Farmstead owner Shaun Hill used to make beer in one of Jasper Hill Farm’s buildings. And now the World Beer Cup award-winner has joined forces with his cheesemaking neighbors for Winnimere, an artisanal cow’s milk cheese that is wrapped in spruce bark, washed in beer (a prototype that Hill crafted just for this purpose) and aged for two months. The resulting cheese has a woodsy herbal flavor. “Our target is trying to develop an authentic terroir between the cheese and milk and our own microorganisms,” Hill says. He hopes to release the prototype beer—a barrel-aged ale to be called Jasper—in small bottles alongside the cheese for pairing next winter (via Limited-Edition Brewery Collaborations - Slideshows - Departures)
