Some cheesemongers from New York City’s Murray’s Cheese recently took a trip up to Vermont, where they paid a visit to Consider Bardwell Farm, makers of alpine-style Rupert and other cheeses. If you’ve ever wondered how cheese shops select wheels from makers, be sure to check out the blog post below from Murray’s. Turns out, their mongers are pretty particular — after sampling cheese for several hours, they were able to pinpoint which of Consider Bardwell‘s milk suppliers they liked best! Talk about a primed palate.
More than 30 batches were sampled over the next two hours and our preferred profile became apparent: browned butter, pineapple, fresh cut grass to start, and a long finish of savory pork broth, soy sauce, and hay lingering on the tongue. We then learned that, of the ten batches we had selected for Murray’s, all had come from the Larson Farm’s milk supply. Our palates unknowingly chose cheeses made from one of two milk suppliers. Slightly chilled and taste buds fully exhausted, it was time to rest for the night before we completed our time at the farm.
Read more on the Murray’s Cheese blog
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
