Unveiling Cupola: Wisconsin's Hidden Gem in Artisanal Cheese
Source: The DairyNews
In the realm of Wisconsin cheeses, there's a new contender making waves – Cupola. Named after the small domes adorning Wisconsin's barns, Cupola is an American raw milk cheese crafted in collaboration with the Center for Dairy Research at the University of Wisconsin-Madison. Developed over three years, this handmade cheese, introduced in 2014, has garnered acclaim, including first runner-up and best in class for hard cheeses in the 2023 United States Championship Cheese contest.
Produced by Red Barn Family Farms, renowned for ethical dairy farming, Cupola stands out as an artisanal, alpine-style cheese. Combining traditional Alpine methods with modern techniques, Wisconsin's alpine cheeses bring a unique flavor profile to the table.
What sets Cupola apart is the premium quality of its milk. Red Barn Family Farms sources milk from seven carefully selected small dairy farms, committed to humane practices. Cows enjoy daily grazing and receive a healthy diet without performance-boosting antibiotics. The result is cheese crafted from well-fed, healthy cows treated with care.
Cupola comes in two varieties: Cupola Artisan Cheese and Vintage Cupola. Aged for a minimum of six months, Cupola Artisan boasts a semi-hard, raw milk cheese with nutty, sweet notes reminiscent of Parmesan and a smooth Gouda texture. On the other hand, Vintage Cupola, aged for three years, transforms into a fruit-forward cheese with crunchy crystallization.
Pairing options abound for Cupola. Its unique flavor, described as a cross between Gouda and Parmesan, is simultaneously fruity and nutty with a hint of sweetness. It pairs perfectly with medium- to full-bodied wines like Malbec and Riesling, Belgian beers, and sipping alcohols such as brandy and Port. For a delightful cheese board, combine Cupola with salami, crackers, and sweet pepper jellies. The Vintage Cupola shines as a dessert cheese, complemented by caramels, popcorn, or stroopwafels.
Cupola's journey from carefully sourced milk to award-winning cheese reflects Red Barn's commitment to ethical and humane dairy farming, making it a hidden gem in Wisconsin's artisanal cheese landscape.
What sets Cupola apart is the premium quality of its milk. Red Barn Family Farms sources milk from seven carefully selected small dairy farms, committed to humane practices. Cows enjoy daily grazing and receive a healthy diet without performance-boosting antibiotics. The result is cheese crafted from well-fed, healthy cows treated with care.
Cupola comes in two varieties: Cupola Artisan Cheese and Vintage Cupola. Aged for a minimum of six months, Cupola Artisan boasts a semi-hard, raw milk cheese with nutty, sweet notes reminiscent of Parmesan and a smooth Gouda texture. On the other hand, Vintage Cupola, aged for three years, transforms into a fruit-forward cheese with crunchy crystallization.
Pairing options abound for Cupola. Its unique flavor, described as a cross between Gouda and Parmesan, is simultaneously fruity and nutty with a hint of sweetness. It pairs perfectly with medium- to full-bodied wines like Malbec and Riesling, Belgian beers, and sipping alcohols such as brandy and Port. For a delightful cheese board, combine Cupola with salami, crackers, and sweet pepper jellies. The Vintage Cupola shines as a dessert cheese, complemented by caramels, popcorn, or stroopwafels.
Cupola's journey from carefully sourced milk to award-winning cheese reflects Red Barn's commitment to ethical and humane dairy farming, making it a hidden gem in Wisconsin's artisanal cheese landscape.
