Cave to Co-op, September 2025

This Month’s Selection:

RUPERT from WOODLAWN CREAMERY • Pawlet, VT

A raw cow milk Apline-style cheese
 

Seventh-generation farmers Seth and Kate Leach of Pawlet, Vermont, revived the iconic alpine-style cheese Rupert after the closure of Consider Bardwell Farm in 2024. Made with raw cow’s milk from their own herd, Rupert is crafted by longtime cheesemaker Leslie Goff Tyminski and aged 6–12 months to develop its signature complexity.

Firm yet supple, Rupert carries deep, savory notes with a balance of fruit, butterscotch, and nuttiness. Its washed rind adds earthy dimension, while the smooth, meltable texture makes it equally suited to a cheese board or hot dish. Rupert pairs well with Riesling, hard cider, amber ales, and malty lagers.

Try using Rupert with your favorite recipe of potato gratin, French onion soup, fondue, macaroni & cheese or for a fantastic grilled cheese!

Check out the recipe below!
 


French Cheese Puffs (Gougères)

Makes 14 - 16 gougères

Ingredients: 

  • 1 cup water
  • ⅓ cup unsalted butter, cut into small cubes
  • 1 tsp. salt
  • ¼ tsp. nutmeg, freshly grated
  • ¼ tsp. freshly ground black pepper
  • 1-¼ cup all-purpose flour
  • 4 large eggs
  • ¾ cup grated Rupert
     

Instructions:

  1. Preheat your oven to 390°F (200°C). Line two baking sheets with parchment paper. 
     
  2. In a medium saucepan, combine the water, cubed butter, salt, nutmeg and ground pepper. Cover and bring to a boil. Simmer for 2 minutes.
     
  3. Remove from heat and immediately add in the flour. Stir vigorously with a wooden spoon until a smooth dough forms.
     
  4. Return the saucepan to low heat and keep stirring until the dough ‘dries out’ and pulls away from the pan, or about 2 minutes.
     
  5. Remove from the heat again and let cool for 1 minute. Beat the eggs thoroughly into the dough, one at a time. It is important that each egg is fully incorporated into the batter before adding the next egg. If the dough separates, keep beating and it will come together again.
     
  6. Using a piping bag or a cookie scoop (or two spoons), drop tablespoon-sized balls of dough onto the baking sheets, keeping them separated 1" apart.
     
  7. Sprinkle about a half a tablespoon of grated Rupert on top of each ball.
     
  8. Bake for 30 - 35 minutes until puffed and golden. Enjoy warm.

Recipe by Pardon Your French.
 


Cave to Co-op is a partnership between Provision International and the Neighboring Food Co-op Association (NFCA) to support local, artisanal cheese producers in our region and make their products more easily available to co-op shoppers.  The NFCA is a network of more than 35 food co-ops in our region — including yours — that are working together to advance their vision of a thriving regional economy, rooted in a healthy, just and sustainable food system and a vibrant community of co-operative enterprise.  For more information, please visit www.nfca.coop.

 

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