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Consider Bardwell Farm

Consider Bardwell Farm
Angela Miller, and
Russell Glover, farmers;
Peggy Galloup, cheesemaker
1333 Route 153.
West Pawlet, VT 05775
802-645-9928
Email: angela@milleragency.net
Web: www.considerbardwellfarm.com

THE FARM
Straddling 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. A century later, Russell Glover and Angela Miller, with cheese maker Peggy Galloup, are revitalizing the tradition with goats' milk from their herd of Oberhasli Goats. Rotational grazing on pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese.

AVAILABILITY
We sell at Londonderry, Dorset, and Manchester Vermont farmers markets, as well as the City Hall Greenmarket in NYC. Many specialty stores throughout the Northeast, including Murray's Cheese Shop and Zabar's in NYC, carry our cheeses. Purchases can also be made through Artisan Made Northeast and the Lewis Waite Farm CSA. Our cheeses are served at top-tier NYC and Vermont restaurants, and have been featured on the Williams-Sonoma website.

Cheese Varieties

Cow:
Dorset -A range of aged, raw-milk, washed-rind Jersey Cow's milk cheeses. During the winter season, we like to give our Oberhasli girls a break. During this time we bring in the best cow's milk we can find and produce anything from simple Danish Havarti to rustic Italian Alpine cheese and a rich, fruity rustic tomme. Like Manchester, our Dorset's are a lovely addition to any cheese board as well as for use in salads and cooking, try them in a frittata, with pizza and pastas, or a simple cheese sandwich! It is available in 2-3 pound or half pound tommes throughout the year as well as by the wedge.

Goat:
Mettowee -A fresh, creamy, pasteurized goats' milk chevre named for the Mettowee river valley. Perfect to enjoy alone or as an addition to salads, cooking, and baking. It is available in 4-ounce, 7- ounce, and 2-pound chef's wheels.

Goat:
Experience -Named after Consider Bardwell's mother, Experience is the sharp, tangy, natural product of gentle cave aging our fresh Mettowee chevre. A brilliant and bold stand-alone cheese that works beautifully in salads and savory dishes, lending a gorgonzola-like flavor. It is available in 4- ounce buttons and 7-ounce rounds.

Goat:
Danby -A firm yet crumbly, sharply tangy and salty raw-milk cheese in the Greek Feta style, made from goat's milk and aged in brined whey. We often drizzle this cheese with a little light oil and herbs but it is also a great addition to fresh green salads and pizza. It is available in small rounds and chef's wheels.

Goat:
Manchester -An aged, raw-milk, washed-rind goat's milk peasant tomme. This cheese has a nutty and earthy rustic bite; however due to rotational grazing on our pastures and the aging process itself, each batch has a distinct note. This cheese is a bold addition to any cheese board as well as for use in salads and savories such as quiche, risotto, or mac and cheese. It is available in 2-3 pound or half pound tommes throughout the year as well as by the wedge.