The Vermont Cheese
Council is dedicated to
the production and
advancement of
Vermont Cheese

Search our site:

Consider Bardwell Farm

Consider Bardwell Farm
Angela Miller
Chris Gray
1333 Route 153.
West Pawlet, VT 05775
802-645-9928
917-459-5625
Email:
angela@considerbardwellfarm.com
chris@considerbardwellfarm.com
Web: www.considerbardwellfarm.com

OUR FARM
Spanning the rolling hills of Vermont’s Champlain Valley and easternmost Washington County, New York, 300-acre Consider Bardwell Farm was the first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell himself. A century later, Angela Miller, Russell Glover, Chris Gray, and master cheesemaker Peter Dixon, are revitalizing the tradition with goats’ milk from our herd of 100 Oberhaslis and cow’s milk from Lisa Kaimen’s herd of 30 Jerseys. Rotational grazing on pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. Our cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free.

AVAILABILITY
We sell at the Dorset, Londonderry, Rutland, and Waitesfield, VT farmers markets. In New York City find us at Greenmarkets in Greenpoint, Abingdon Sq., Tompkins Sq., and Carroll Gardens. Our retailers include: Al Ducci’s, Bedford Cheese, Brattleboro Coop, Farmstead, Formaggio, Greene Grape Provisions, Murray’s, Stinky, Rubiner’s, Saxelby Cheesemongers, and Zabars. Our restaurant partners include: Daniel, The Equinox Resort, Gramercy Tavern, Jean-Georges, Marlowe & Sons, Per Se, Blue Hill, and The Weathersfield Inn.

Cheese Varieties

Cow:
Dorset -A washed-rind, raw Jersey cow’s milk cheese. Named “Best Washed Rind” at the World Jersey Cheese Awards (2008). A rich, buttery texture and seasonally influenced pungency make this great on a plate or for melting. Available year-round in 3-pound wheels. American Cheese Society Winner 2008!

Goat:
Mettowee - A fresh, creamy, pasteurized goat’s milk chèvre named for the Mettowee river valley. Picked as a “Top 300 Cheese” by Murray’s Cheese Shop (NYC), Mettowee is perfect to enjoy alone or as an addition to salads, cooking, and baking. Available May through October in 4.5-ounce buttons.

Goat:
Experience - A bloomed rind, pasteurized goat’s milk crottin, named after Consider Bardwell’s grandmother. Gentle cave aging our Mettowee produces a natural bloom, transforming it into a precocious and zesty little cheese. Available May through October in 4.5-ounce buttons.

Goat:
Danby- Crumbly, tangy, salty raw goat’s milk Feta. As pure and white as the marble pulled from the nearby Danby, VT quarries. Drizzle with a little light oil and herbs or add to fresh green salads.

Goat:
Manchester -An aged, raw goat’s milk peasant Tomme. Manchester has a nutty and earthy rustic bite that changes seasonally due to the goats’ rotational grazing on our pastures and the aging process itself. A bold addition to any cheese board or for use in salads and savories. Available year-round in 3-pound wheels. American Cheese Society Winner 2008!

Cow:
Pawlet- Raw Jersey cow’s milk is the basis of this Italian-style Toma, which is aged three to six months. A creamy texture and bright bite makes this a great sandwich cheese or an appetizer with broad palate appeal. Available year-round in 10-pound wheels. American Cheese Society Winner 2008! American Cheese Society Winner 2009!

Cow:
Rupert- An aged, raw Jersey cow’s milk cheese inspired by the great European Alpine cheeses. Reminiscent of Gruyère and Comté, these 25-pound mega-wheels age a minimum of six months, with a sharpness and complexity that increases with time. Available year-round in 25-pound wheels. “Best In Show” 3rd Place American Cheese Society 2009!

Goat
Equinox- A hard, extra-aged, raw goat’s milk cheese. Inspired by dry Italian cheeses like Piave and Asiago. These large wheels are aged six months and named after our local high-point, Equinox Mountain. Ideal for grating over pasta or a nice sharp snack. Available year-round in 20-pound wheels.