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Consider Bardwell Farm
Consider Bardwell Farm
1333 Route 153
West Pawlet, VT 05775
802-645-9928
consider@considerbardwellfarm.com
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. A century later, Angela Miller, Russell Glover, Chris Gray, and master cheesemaker Peter Dixon, are revitalizing the tradition with milk from our herd of 100 Oberhasli goats and Jersey cow milk from our three neighbor farms. 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 our cheeses are aged on the farm Consider Bardwell Farm is Animal Welfare Approved.
AVAILABILITY
In New York City find us at the Greenmarkets in Union Square, Williamsburg, Abingdon Sq., Tompkins Sq., Jackson Heights, Ditmas Park, and Carroll Gardens. Up north, we sell at the Dorset, Manchester, and Waitesfield, and Lenox (MA) farmers markets. Our retailers include: Al Ducci’s, Bedford Cheese, Brattleboro Coop, Farmstead, Formaggio, Murray’s, Rubiner’s, Saxelby Cheesemongers, and St. James Cheese. Our restaurant partners include: Daniel, The Equinox Resort, The French Laundry, Gramercy Tavern, Jean-Georges, Marlow & Sons, 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. On summer weekends, our Farm Cafe, serving light fare, is open from 8AM to 2PM. |
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Cow:
Dorset - A washed-rind, raw Jersey cow cheese. A soft ripening cheese with a rich, buttery texture and seasonally influenced pungency. An elegant appetizer or dessert, often served here in the historic village of Dorset, VT. Available year-round in 2.5 pound wheels.
American Cheese Society Winner (2008)
World Jersey Cheese Awards Winner (2008)
World Cheese Championship Winner (2010)
Cow:
Rupert - An aged, raw Jersey cow cheese inspired by great European Alpine cheeses like Gruyère and Comté. These 25-pound mega-wheels age a minimum of ten months, with a sharpness and complexity that gains with time. A long aging cheese like the town of Rupert, VT, one of our states oldest towns, settled in 1761. Available year-round in 25 pound wheels.
American Cheese Society “Best In Show” 3rd Place Overall Winner (2009)
American Cheese Society Winner (2010)
U.S. Cheese Championship Winner (2011)
American Cheese Society Winner (2011)
Cow:
Pawlet - 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. A versatile cheese, like the town of Pawlet, VT which brings us slate, syrup, and timber. Available year-round in 10 pound wheels.
American Cheese Society Winner (2008)
World Jersey Cheese Awards Winner (2008)
American Cheese Society Winner (2009)
World Cheese Championship Winner (2010)
Goat:
Mettowee -A fresh, creamy, pasteurized goat chèvre named for the nearby Mettowee river. Perfect to enjoy alone or as an addition to salads, cooking, and baking. Available May through October in 4.5 ounce buttons.
Top 300 Cheeses - Murray's Cheese Book
Goat:
Manchester - An aged, raw goat peasant tomme. A rustic mountain cheese named for Manchester VT, the gateway to the Green Mountains. This cheese has a nutty and earthy bite. Due to rotational grazing on our pastures and the aging process itself, each batch has a distinct note. A bold addition to any cheese board. Available year-round in 2.5 pound wheels.
American Cheese Society Winner (2008)
World Cheese Championship Winner (2010)
American Cheese Society Winner (2011)
100 Great Cheeses - Wine Spectator (2008)
Goat
Equinox - A hard, extra-aged, raw goat cheese. Inspired by Italian sardos like Piave and Asiago. These large wheels are aged eight to twelve months and named after our local high-point, Equinox Mountain. Ideal for grating over pasta or a nice sharp snack. Seasonal availability only in 20-pound wheels.
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