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Rupert

Straddling the border of Vermont and New York, Consider Bardwell is a 300 acre cheesemaking co-op that was first established in 1864 by Consider Stebbins Bardwell himself. Today, Angela Miller and her husband, Russell Glover, strive to maintain and improve upon the traditions of the co-op they've grown to love, implementing land conservation measures and using raw milk from their own herd of goats and two neighboring farms' herds of Jersey cows to make small batches of cheese by hand.

Rupert, named after one of the oldest towns in Vermont, is a raw Jersey cow milk creation that was inspired by the classic Alpine-style cheeses found in Europe. Aged a minimum of six months, the thin, earthy rind encases a toothsome paste. Buttery yellow, in color, Rupert carries hints of sweet cream and caramelized onions.

Farm / Company: Consider Bardwell

Cheesemaker:

Proprietor: Angela Miller, Russell Glover, Chris Gray

Affineur:

City, State: West Pawlet, VT

Region: Northeast

Country: USA

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Rind: Natural

Texture: Firm

Aging: 6-9 months

Size(s): 25-35 Pounds