Made from raw Jersey cow milk, Rupert is an aged cheese made in the style of European Alpine cheeses like Gruyère and Comté. It is formed in Dutch Gouda moulds and then later wrapped in French cheesecloths. The wheels are regularly washed in brine and aged for a minimum of ten months during which it develops sharpness and complexity that only betters with time. The cheese is named after the town of Rupert, one of the oldest towns in the state of Vermont.
The texture of Rupert is smooth and firm with a golden yellow interior covered by a thin beige-brown smear-ripened rind. It carries deep, sweet, and butterscotchy Alpine flavours with toasty and buttery notes and hints of tropical fruits. Accompany the cheese with a glass of Merlot, Chardonnay or if you are a beer drinker Cider, Lagers or Kolsch is the perfect combination.
Rupert is an award-winning cheese having won accolades at the 2010, 2011, 2014 American Cheese Society and 2011 U.S. Cheese Championship.
Other American cheeses: