Rupert

Rupert, now being made at Woodlawn Creamery, is a youthful Alpine cheese with remarkable character. Aged for only 6 months, rather than the previous 9, the reimagined Rupert is tangy, fruity, and umami, with notes of broth, bacon, and freshly baked buttermilk biscuits. An earthy rind balances the slight acidity of the paste, and contributes to the cheese’s toothsome texture.  Woodlawn's milk has always been part of Rupert, but the cheese was made for many years by the team at Consider Bardwell Farm. Now, following Consider Bardwell’s 2024 closure, seventh generation dairy farmer Seth Leach, and his wife Kate, along with veteran cheesemaker Leslie Goff Tyminski (who had been the cheesemaker at Consider Bardwell until 2019), are making updated versions of Consider Bardwell's legendary cheeses. Like many things in the cheese industry, these cheeses have become celebrations of cheesemaking tradition, innovation, and growth.