Coupole is an American original and is named for its likeness to a snow-covered dome shape and is one of the creamery’s signature geotrichum rinded cheeses. In the landscape of cheese varieties, it stands out as a distinct goat cheese.
Coupole from Vermont Butter and Cheese
Coupole is made with fresh pasteurized goats’ milk from family farms that has been coagulated and shaped. Coupole’s center has a dense texture and fresh, milk taste. Coupole’s allure is attributable to the intriguing contrast between the strong ripened flavor of the rind and the delicate fresh taste of its interior. The wrinkled coral-like appearance makes for an impressive centerpiece on any cheeseboard or melt on top of a perfectly grilled steak.
It’s the MARCH MADNESS CHEESE BRACKET! Every day for the next two weeks, 2 cheeses will go head to head. Your votes will determine the #1 Domestic and #1 Imported, and finally, #1 at Butter’s Fine Food & Wine! Vote daily, share liberally, and talk cheese smack freely. Let’s do this!
Have fun and participate along with us thru the Facebook polls! We’ll update the bracket each evening, and at the very end, those who have picked the ultimate winner will be entered to win a pound of the winning cheese and the bragging rights of being the BUTTER’S MARCH MADNESS CHEESE BRACKET WINNER!
Butter’s Fine Food and Wine (Concord, NH) has some alternative ideas for wedding cakes for brides this year. Instead of going with the traditional wedding cake, consider a special and unique alternative like a cupcake tower or a cheese tower (wheels of cheese stacked to look like a wedding cake).
These are two fantastic ideas that are guaranteed to wow your audience of guests.
In, 2011, Butter’s Fine Food and Wine scoured the history pages to learn more of it’s namesake, Butters’ Tavern.
In turn, notable enough for a slice of local history, a history of Butters’ Tavern and all that came from has since been recorded within the pages of Wikipedia.
Butter’s Fine Food and Wine name has roots in the old Butters’ Tavern that dated back to the 1860s in Concord, NH.
Mr. Butter’s (as deemed by local Main Street reporter, Ben Leubsdorf), while researching Butters’ Tavern, pondered the question of what kinds of beer might be served at a local tavern in the 1860s. Research showed that brown ale was the a predominant style of ale that was served. Although, many of the brews of the day were often served as a concoction known as a flip. A flip is a mixture of ale, a shot of whisky or rum, and a raw egg, stirred briskly and then “poked” with a hot iron poker that had been heated within the tavern fire. The flip became ale eggnog, for lack of a better description.
Men and women who consumed the flips frequently we known as “loggerheads”.
The story of the flip became the basis of story for the creation of Tavern Ale (by White Birch Brewing- ranked in the Top 25 Craft Beers in America for 2011).
Mr. Butter’s (aka husband to the Chef/Owner of Butter’s Fine Food & Wine) developed the story and then sought out a brewer who could use the story and develop the brown ale.
Owner/Brewer of White Birch Brewing, Bill Herlicka, jumped on the opportunity immediately as he had already developed a recipe for a smokey brown ale, but hadn’t found the right story for the beer.
The smokey element brought to the brown ale story full circle and perfectly represented the brown ale as one would have experience and drank a brown ale in a smokey tavern in the 1860s.
Soon after, the story and the ale were married into one and Tavern Ale was born.
Since the creation, Tavern Ale is distributed from Portland, Maine to New York City to Philadelphia, PA, and it continues to be a best seller for White Birch according to the NH distributor.
Butter’s Fine Food and Wine carries the entire White Birch Brewing line of ales, including Tavern Ale. (AVAILABLE BY CLICKING HERE)
There are many kinds of cheddar cheese to pick from at Butter’s Fine Food and Wine in Concord, NH.
Butter’s was called one of the best cheese shops in New England recently by the Boston Globe, due in part to their collection of harder to find cheeses.
We will discuss some of the other cheeses types that Butter’s carries, but for now, let’s stick with their selection of cheddar.
There’s an Irish Cheddar called Cahill Porter, where the veins that run through the cheese are caused by the infusion of porter beer. The taste is like a fine cheddar, but the texture almost feels “meaty”.
Cahill Porter Cheddar
They were carrying the Barber’s 1833 Vintage Cheddar from England. But the supply is limited.
Barber's 1833 Vintage Cheddar
Butter’s also is carrying the 5 Year Vintage Quebec Cheddar. (a fan favorite!)
Old Quebec 5 Year Vintage Cheddar
There is an English cheddar called Tintern is an English pub favorite, flavored with fresh chives and shallots!
Tintern
The overall fan favorite is the 2 Year Shelburne Farm Cheddar! Described as “creamy with a full sharp finish”.
2 Year Shelburne Farm Cheddar
And, on occasion, you’ll find the Cabot Clothbound Cheddar and Slowboat cheese (cheese you’ll never see in big chain grocery stores because of the limited supply from small farms around the world)
Cahill Porter Irish Cheddar at Butter’s Fine Food and Wine
Cahill Porter is a tangy Irish cheddar from Limerick County, Ireland. It is marbled with Porter beer, which gives it a remarkable look, flavor, and texture. “Meaty” comes to mind!
