Skip to page content

Vermont Creamery Coupole

$22.00 / 6.5 oz Wheel
vermont creamery coupole cheese
Vermont Creamery Coupole
  • Pasteurized
  • Microbial Rennet
  • Age: 2 Weeks
  • Goat Milk
  • by Vermont Creamery
  • United States
  • Approachable
  • Soft

This lightly aged goat’s milk cheese is a pristine American interpretation of classic French goat cheeses. Tart and milky, fudgy and spreadable, it captures the diverse flavors of its Vermont home. Notes of citrusy yogurt, live yeast, and the subtle minerality of dry-stone pair perfectly with a glass of prosecco and B&R Farms Blenheim Apricots.

“Coupole is a show-stopper on any cheese board. But if you're putting together a cheese tower—stacking various-sized cheeses on top of one another like a little cake—it is the best cheese to top your stack. The small-format, dome shape and a gorgeous, delicate rind, make it a captivating topper for your celebratory stack of cheeses.”
Murray’s Marketing — New York, NY
ACS 2018- 3rd Place
ACS 2018- 3rd Place
ACS 2017- 3rd Place
ACS 2017- 3rd Place
Pasteurized Cultured Goat's Milk, Salt, Enzymes

Allergens: Milk

  • Named for its likeness to a snow-covered dome—Coupole is French for “dome”—this lightly aged goat’s milk cheese comes from the innovators at Vermont Creamery.
  • The dense, fudgy paste becomes creamier over time, thanks to the delicate wrinkled rind formed from geotrichum candidum.
  • The bloomy rind gives way to an unctuous creamline that adds to its luxurious mouthfeel and distinct appearance.
  • Coupole is an excellent American take on classic goat cheeses from France’s Loire Valley.
When you receive your cheese, unpack the order and refrigerate the items. We recommend using the cheese paper we send most of our products in to store the cheese. The cheese paper helps cover the items and stop them from drying out, while also allowing the cheese to breathe. Since cheese is mold, it's a living thing! If you cut off air circulation to the cheese, you can actually cause it to suffocate and spoil at a faster rate.

Murray’s Cheese has a longstanding history with Vermont Creamery—and was one of its very first customers.  

Vermont Creamery was founded by Allison Hooper and Bob Reese in 1984. Reese, working at Vermont’s Department of Agriculture, was in search of a fresh goat cheese that would complete the menu for a dinner that celebrated Vermont-made products. So, he turned to Hooper, an employee at a local dairy lab who learned to make cheese while interning on a farm in Brittany, France. 

Vermont Creamery began as a farmstead operation with just 60 goats; it now spans a network of over twenty family farms across Vermont and Canada.

Vermont Creamery is committed to consciously crafted dairy and was awarded B-Corp certification in 2014 in recognition of its shared mission to use the power of business to solve social and environmental problems. 

Gluten Free

Pairing Recommendations

1 / 2

Let's Cheese-ify Your Inbox

Sign Up for Emails