• Home
  • Murray's Cave Aged Rupert Reserve

Murray's Cave Aged Rupert Reserve

This item is temporarily unavailable.

$40.00/Lb

This extra-aged gem from our Caves is one of Consider Bardwell Farm’s most popular selections. Typically packed with notes of butterscotch and tropical fruit, we kept Rupert in our Caves for almost two full years to deepen and intensify its award-winning flavor. Consider Bardwell, established in 1864, straddles the border of Vermont and New York, offering the lush Champlain Valley as the background for their sustainable dairy and farm. Typically, Rupert comes to stay with us for just about six months, but this long-term visitor has been treated in our Natural Rind Cave for nearly 24 months, allowing it to develop notes of succulent ham and bacon, as well as a hint of pineapple--think Hawaiian pizza in cheese form! We recommend pairing this savory flavor bomb with something equally as bold, like a juicy red wine and a few slices of chorizo.

Photos from Our Community

Just the Facts

Country
United States
Region
Vermont
Milk Type
Cow
Pasteurization
Raw
Rennet Type
Vegetarian
Age
2 yr.
Pour a glass of...

  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.

  • Malbec

    This rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.

    Pair with: Equally toothsome cheeses like Boerenkaas Gouda.


  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.

    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.


Founded in 1864 by Consider Stebbins Bardwell, this 300-acre farm was Vermont’s first cheesemaking coop. Now, more than 100 years later, Angela Miller and Russell Glover are continuing the tradition, making cheese by hand using milk from their herd of 100 Oberhaslis goats, and from cows at neighboring partner farms. All of the milk used to make their small batches of cheese is free of antibiotics and hormones, and animals graze on pesticide- and fertilizer-free pastures that straddle Vermont’s Champlain Valley and Washington County, New York. The farm recently joined the USDA Grassland Reserve Program, which is a voluntary conservation membership that emphasizes biodiversity of local flora and fauna. Diverse diets help the cows and goats produce sweet and flavorful milk, which means tasty cheese for all of us!

Featured Content...

Cheesify Your Oktoberfest with These Beer & Cheese Pairings

When the first crisp breezes of autumn are in the air, you know it’s time for Oktoberfest – that boisterous celebration of Bavarian heritage that despite its name falls in mid-September, heralded by clinking steins and the joyous pulse of oompah music. Marzen, the style of lager traditionally drunk at Oktoberfest, is named for the …

Continue reading “Cheesify Your Oktoberfest with These Beer & Cheese Pairings”

Vermont: Land of Cheese, Promise and HAY

It’s all about they hay. Hay hay hay. On Thursday, five of us from Murray’s packed a car full of cheese and took off northward, towards Vermont. Our plan: spend time at Consider Bardwell, Jasper Hill and Vermont Creamery before heading to celebrate all things Vermont Cheese at the Vermont Cheesemakers Festival. Come Saturday, we …

Continue reading “Vermont: Land of Cheese, Promise and HAY”

8 Cheesy Thanksgiving Leftover Ideas from the Murray’s Staff

What to do with leftover turkey? We asked our Murray’s team for their favorite next-day turkey dishes. Brett – Assistant Retail Manager – If there is any white meat left, I thinly slice it and layer with hot peach chutney and Chiriboga Blue. The tart cranberry and rich buttery blue is a perfect pairing. Dan …

Continue reading “8 Cheesy Thanksgiving Leftover Ideas from the Murray’s Staff”

Back