When Angela Miller and Russell Glover learned that their newly purchased 300-acre country home in Pawlet, had once been Vermont’s first cheesemaking co-op, they decided to revive that history by plunging into the world of farmstead cheesemaking. Maintaining their city jobs, they embarked on a double life filled with both learning experiences and amazing successes. Angela purchased her first goats in 2001, and the farm sold their first batch of cheese in 2005. With the help of former cheesemaker Peter Dixon and a team of energetic young employees, the farm has since developed an award-winning line of goat and cow’s milk cheeses.
Revitalizing Cheesemaking Tradition in the Champlain Valley
Named after one of the oldest towns in Vermont, Rupert Reserve is an extra-aged version of Consider Bardwell Farm’s Alpine-style cheese. Made from grass-fed raw cow’s milk, it has a firm texture and a deep yellow paste. Flavor-wise, upfront fruity notes are followed by a richness akin to caramelized beef. To allow the cheese to develop fully throughout its long aging period without losing too much moisture, Rupert Reserve is made in substantial 25lb wheels – the rinds of which are brine-washed regularly during aging. Judges at the ACS Awards in 2014 bestowed a first place honor on this cheese – and you’ll be able to see why when you taste it!
Contrary to what the meaty flavors of Rupert Reserve might suggest, it (like all of Consider Bardwell Farm’s cheeses) are made from vegetarian microbial rennet. Complement Rupert Reserve’s sweet, full-bodied beefiness with a tangy marmalade, or the Seville Orange Organic Fruit Spread by Rigoni di Asiago.
The property is named after Consider Stebbins Bardwell, the man who founded the original cheesemaking co-op on that site in 1864.