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American Cheese Month 2013: Rupert & Pawlet

Rupert & Pawlet 2

Consider Bardwell Farm is one of my favorite American cheese makers- great people, great history, great cheese. Here we have two of their best, the aged, alpine-style Rupert and the Italian toma-style Pawlet. Both were featured last year for American Cheese Month and Consider Bardwell was kind enough to ship me this year’s cheese for comparison. There’s been no letdown!

If anything, this Rupert is firmer, drier, more savory and saltier. It’s still sweet, acidic, rich and grassy. More barnyardy than last season. Holds up with the best European alpine cheeses (where the cheese’s curd are cut fine, cooked, pressed and then aged for several months to multiple years. The result is dense, chewy and lingering on your palate.

Rupert is the softer, creamier, more buttery cheese – not at all in flavor profile but similar in texture to a typical Havarti. Side-by-side, you can really taste the same milk, same terroir, but the different makes and several months age difference yield very different results.

 

Rupert & Pawlet 1

Both cheeses represent the best of what American artisans are achieving in our golden era of artisan cheese making, and the awards attest to that.

Pawlet:

American Cheese Society Winner (2008)
World Jersey Cheese Awards Winner (2008)
American Cheese Society Winner (2009)
World Cheese Championship Winner (2010)

Rupert:

American Cheese Society Winner (2010)
U.S. Cheese Championship Winner (2011)
American Cheese Society Winner (2011)

Cheese: Rupert & Pawlet

WHO: Consider Bardwell Farm

Where: West Pawlet, VT

Milk Type: Raw Jersey Cow

Texture: Rupert: Hard, Pawlet: Semi-firm

Rind: washed

Format: Both 2.5lb wheels 


 


 

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