Each month, your Neighboring Food Co-ops feature our region’s artisan cheesemakers by offering a specially selected cheese at great price. Look for the “Cave to Co-op” sign in the cheese section at your local food co-op. To find one near you, visit www.nfca.coop/members.
This month’s special cheese is Rupert from Woodlawn Creamery, Pawlet, VT
a raw cow milk, Alpine-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 cheeseboard 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!
French Cheese Puffs (Gougères)
by Pardon Your French
Ingredients
Makes 14-16 gougères
- 1 cup water
- 1/3 cup unsalted butter, cut in 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
- Preheat your oven to 390°F (200°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine the water, cubed butter, salt, nutmeg and ground pepper. Cover and bring to a boil. Simmer for 2 minutes.
- Remove from heat and immediately add in the flour. Stir vigorously with a wooden spoon until a smooth dough forms.
- Return the saucepan to low heat and keep stirring until the dough ‘dries out’ and pulls away from the pan, about 2 minutes.
- 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.
- Using a piping bag or a cookie scoop (or two spoons), drop tablespoon-sized balls of dough on the baking sheets, keeping them one inch apart.
- Sprinkle about half a tablespoon of grated Rupert on top of each ball.
Bake for 30-35 minutes, until puffed and golden. Enjoy warm.
Recipe and photo from Audrey Le Goff, Pardon Your French.
Each month, your Neighboring Food Co-ops feature our region’s artisan cheesemakers by offering a specially selected cheese at great price. Look for the “Cave to Co-op” sign in the cheese section at your local food co-op. To find one near you, visit www.nfca.coop/members
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 40 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.