The Vermont Cheese
Council is dedicated to
the production and
advancement of
Vermont Cheese
Cheese Trail
Cheese Makers
Cheeses Varieties
Cheese Pairings
Where to Find Vermont Cheeses
Resources & Books
How To Join the VCC
Contact Us
Search our site:

Consider Bardwell Farm

Consider Bardwell Farm
1333 Route 153
West Pawlet, VT 05775

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, and Chris Gray are revitalizing the tradition with goat milk from our herd of Oberhaslis and cow milk from our two neighbor farm partners—the Brooks and the Larsons. 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. Only microbial (non-animal) rennet is used in our cheese making. All of our cheeses are aged on the farm in our extensive system of caves.

We sell at the Dorset and Manchester, VT farmers markets. In New York City find us at Greenmarkets in Williamsburg, Union Square, Abingdon Sq., Jackson Heights, Ditmas Park, and Carroll Gardens. Our retailers include: Bedford Cheese, Brattleboro Coop, Cow Girl Creamery, Farmstead, Formaggio, Healthy Living Market, Murray’s, Pastoral, Rubiner’s, Saxelby Cheesemongers, and Whole Foods Market. Our restaurant partners include: ABC Kitchen, Daniel, The Equinox, Jean-Georges, Marlowe & Sons, No. 9 Park, Per Se, Blue Hill, and The Weathersfield Inn.

You may also visit our website to place a direct Mail Order or stop by our self-serve Farm Store and Tasting Room, open daily.


Cheese Varieties

Danby -
A hard, extra-aged, raw goat milk cheese. Inspired by dry Italian cheeses like Piave and Asiago. These large wheels are aged a minimum of six months. It’s pure, dense white paste reminds us of our local Danby, VT marble, famous for its use building our nation’s capital monuments. Ideal for grating over pasta or a nice sharp snack. Available October through May in 20-pound wheels. 

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, 2012.
World Cheese Championship Winner 2010.
U.S. Cheese Championship Winner 2013

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, 2012.
World Cheese Championship Winner 2010.

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 September in 4.5-ounce buttons.

- Raw Jersey cow’s milk is the basis of this Italian-style Toma, which is aged four 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.
World Cheese Championship Winner 2010.

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 ten months, with a sharpness and complexity that increases with time. Available year-round in 25-pound wheels.
American Cheese Society Winner 2009, 2010, 2012.
U.S. Cheese Championship Winner 2011, 2013.


Become a fan of VCC on Facebook Follow us on twitter