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Rupert from Consider Bardwell Farm

August 12, 2010

I have wanted to put up a quick post about this cheese for quite some time now. As you may or may not have gathered from my previous posts, I am a bit obsessed when it comes to Alpine-style cheeses. There is something about the complexity of a cheese that is both sweet and nutty at the same time. It amazes and fascinates me with every bite…

I first had the Rupert at a book signing party for Angela Miller’s “Hay Fever“.  There were several Consider Bardwell Farm cheeses out on display for the guests to try including Manchester, Equinox, Dorset, and the Rupert.  This cheese is sometimes a bit difficult to find.  It is generally only available at farmers markets so you can’t walk into a shop such as Murray’s or Lucy’s Whey and expect to find it.   Add in the fact that this cheese won “Best in Show” 3rd place American Cheese Society for 2009, and you can see that this cheese is highly sought after.

The smell of apricots is the first thing that hit me when trying this cheese.   I have never encountered such a strong and fruity aroma! Incredibly distinctive.  The paste is a golden-yellow with a nice and thin rind covering the outside.  A lot about  the quality of a cheese (from my experience anyway) can be taken directly from the look and feel of the rind.  A thin rind means that the wheel has been consistently flipped, brushed, and stored at a constant temperature and level of humidity.   These 25 pound wheels of cheese have been well cared for.

All of the taste elements you would expect from a good Alpine cheese are present here.   It is sweet and nutty, but there is a dense complexity to it that makes Rupert a bit unique.  One bite tastes of sweet milk with salted caramel, and the next has a taste reminiscent of an egg custard.  There is so much going on with this cheese that each bite yields something different.  In short, it is fantastic.

I have talked with Peter Dixon a couple of times about coming up to the farm and making cheese with him at Consider Bardwell.   When that day happens, I really hope that Rupert is on the make schedule.   I need to learn more about the make of this cheese because it is pretty damn special…

5 Comments leave one →
  1. Cheryl permalink
    January 17, 2011 7:56 pm

    Hi Aaron, I made a trip to VT last week end and after driving in a very large circle for about 1 1/2 hours I found Consider Bardwell. It was honor system, leave your money in the drawer, unfortunately the frig was rather empty! I came home with Rupert and Dorset, both were quite good and gone! I had emailed Peter but he wasn’t around, though I heard from him the following day. I will be interning at Fromaggio Kitchen in Cambridge, I was there last night for a Cheese 101 class, I have emailed Stan at Mt. Mansfield creamery that they are interested in some sample! I can’t wait to hear about your blue cheese, I understand it can be challenging

  2. January 18, 2011 10:22 am

    Thanks for the comment Cheryl! Rupert is a fantastic cheese so I am glad that you were able to try it.
    Interning? That’s great! How long will you be there? Very exciting…

    Blue mold has already sprouted… So far so good!

  3. September 1, 2011 7:51 am

    We were in Vermont last week and ate this cheese at the Weatherfield Inn and then we loved it so much that we managed to buy some at a farmers market as well. Do you know if we can get it in NYC?


    • September 1, 2011 9:11 am

      You can find Rupert at various green Markets in and around NYC. It can also be found at Lucy’s Whey in Chelsea Market. I am not sure if other shops carry it, but Lucy’s definitely stocks it when available. Glad you liked it!

      • November 16, 2011 11:35 pm

        Rupert is available at Saxelby Cheesemongers in Essex Market, Lucy’s Whey, and Murrays plus several Greenmarkets- Union Square on Monday, Abingdon Square on Sat and Tompkins Square on Sunday.

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