Got a few more of these at Red Apple Farm and they are in better shape than the one I initially reviewed, which may not even be a Golden Russet at all.
These apples are coppery brown almost all over except around the crown and in streaks radiating down the side. A few have slightly larger unruseted patches.
They are small (or on the larger side of small) and slightly ribbed, with open calyxes.
The flesh of Golden Russet is crisp and juicy, creamy yellow, and coarse. Clean sweet-tart balance with a little bracing acidity, notes of cane sugar, vanilla, lemon, and pear. Nice!
I'm unsure of my original Golden Russet example, which I've relabeled as unidentified. It might just be an anomalous sample; my thoughts about that are here.
Variously recommended for cooking, eating, and cider, Golden Russet has been grown in New England for two hundred years.