Recipe adapted from Jasper Hill newsletter recipe.
This crave-worthy collection goes way beyond Fondue.
You’ll want to start with a fully-tempered Winnimere from Jasper Hill (or other Jura Mountain classics like Vacherin Mont d’Or or Försterkäse, which are all very similar to brie which can be used as a substitute). Pull it out of the fridge at least 30 minutes ahead of time; a full hour is even better.
Step One
Slice the top rind off of your Winnimere and pour about 2 tablespoons of maple syrup over the surface of the paste. Use a brush to spread it around and make sure that it gets into all of the nooks and crannies.
Step Two
If you have a blowtorch, use it to brûlèe the entire surface of the cheese. Start in the center and work your way out, making sure to get close to the bark for some extra-woodsy campfire aroma action (black spots are good — they make it taste like s’mores!)
You can continue to top with additional maple syrup and re-torch/broil as you go, or you can let your Winnimere experience transition naturally towards the savory end of the spectrum as you dip your way down to the bottom.
WHAT TO DIP?
The Pitchfork Pickle Spicy Squickles and Lady Edison Cured Ham included in The Après Ski Collection are both wonderful companions for your Maple-Winnie Brûlèe soirée. Drizzle that maple-y, molten goodness over a ham, butter, and squickle-topped biscuit for a truly unforgettable breakfast.