Named after one of the oldest towns in Vermont, Rupert is a raw-milk cheese based on Alpine-style forefathers such as Comté or Gruyère. Rupert ages a minimum of twelve months, revealing a golden, smooth paste which offers a rich complexity of flavor with toasty and buttery notes and a hint of sharpness. Notes of tropical fruit are punctuated by delicate cheese crystals, creating a cheese that is perfect on a charcuterie board or in baking. It’s also available in a Reserve version, in which the best of the best are aged for 18+ months to develop their flavors even more.
Straddling the rolling hills of the Vermont and New York state line, Consider Bardwell Farm is a dairy and creamery with very old roots. The farm, founded in 1863 by Consider Stebbins Bardwell, was the first cheesemaking co-op in Vermont. At that time, morning milk from surrounding farms was brought by open horse-drawn wagons and made into large wheels of cheese that were shipped by train to Boston and Albany.
A century and a half later, Angela Miller and Russell Glover are revitalizing the tradition with pasture-based raw milk from Jersey cows with the support of their neighbor, Indian River Farm.