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. Almost a hundred and fifty years later, owners Angela Miller and Russell Glover strive to maintain and improve upon the traditions of the co-op they've grown to love. Using the raw milk of their own herd of Oberhasli goats and the milk from a neighboring farm's herd of Jersey cows, master cheesemaker Peter Dixon makes 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: Peter Dixon
Proprietor: G Gray, P Dixon, R Grover, A Miller
Affineur: Peter Dixon
City, State: West Pawlet, Vermont
Region: New England
Milk Type: Cow
Milk Treatment: Raw
Aging: At least 6 Months
Size(s): 25-35 Pounds