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31 Cheeses in 31 Days: Day Twenty-two: Rupert

2012 American Cheese Month 31 Cheeses in 31 Days: Day Twenty-two: Rupert

Cheese: Rupert

Who: Consider Bardwell Farm

Website: Consider Bardwell Farm

Where: West Pawlet, Vermont

Milk Type: cow, raw

Texture: firm

Rind: washed

Shape: 25lb wheel

Flavor: tropical fruits, buttered ale, sweet, egg custard

American Cheese Society Award Winner 2010-2011-2012

If you are following the blog regularly, you know about my participation in testing Jasper Hill’s new alpine cheese, Alpha Tolman. It’s a cheese taking after Consider Bardwell’s delicious Rupert.

Rupert’s washed rind and dense paste in for a close-up

A grassy aroma is matched by sweetness, tropical fruits, butter, cream and cooked egg in a dense, chewy cheese. It’s very much in the style of Gruyere or Comté though keen observers will note that the shape is like that produced in a Gouda mold. Consider Bardwell is a farmstead operation, meaning the raise their own dairy animals and source the milk from their herds. Rupert has been in production for about five years on the farm that was the site of Vermont’s first-ever dairy cooperative, Consider Stebbins Bardwell Farm. It predated the now well-known Cabot Farm by more than 60 years.

Its texture is firm, bordering on just a bit silty. Traditional washed rinds hold up well against Belgian ales and the like. White’s like Pinot Gris, Italian Vernaccia or the Cristom Vineyard Viognier I paired it with for this tasting.


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