Consider Bardwell Farm
Consider Bardwell Farm is a pasture-based dairy farm, making and aging award winning raw cow’s and goat’s milk cheeses. We balance traditional cheese styles and sustainable farming practices with state-of-the-art production of cheeses that are unique to our team, our animals, and our corner of Vermont.
Catalog
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802 Blue is one of the few small-format, natural-rind raw milk blues out there, and we think it’s shaping up to be one of the best. Every little wheel of 802 is pierced twenty times by hand, once after twenty days and again after forty days to keep the blue mold blossoming. Approachable, sweet and peppery, this cheese will change what you think a blue can be.
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Danby is an aged raw goat’s milk beauty styled after the dense cheeses of the
Pyrenees mountains. Danby is named for marble that’s dug from the hills in our corner of Vermont. Cracking a wheel is like diving into a quarry swimming hole in the summer-- bold like a skinny dip,
elegant as a twisting dive. Tiny Danby curds are cooked & pressed, and each wheel is brushed weekly for four months. Every wedge of Danby is full of fresh, grassy sweetness balanced by vanilla and browned butter complexity.
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Dorset is a buttery, soft, and expressive cow’s milk cheese inspired by washed rind
forefathers like Taleggio. Each wheel is hand scrubbed with a brine solution three times per week so that a mildly pungent flavor develops, often with hints of green olive and roasted winter vegetables. Without pasture-raised milk and spa-calibur attention in the caves, folks wouldn’t get to taste how delicious “funky" can be!
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Manchester is an earthy, mushroomy semi-firm aged goat cheese that’s quintessentially Consider Bardwell. Manchester is an uncooked, pressed cheese that starts as an even slurry of whey and curds, which are hooped into basket molds. After three months in the caves, the slightly-open paste develops vibrant lactic notes, while the woodsy, grey rind is accented with yellow stars of Chrysosporium sulfureum, a mold found on natural-rind cheeses like Saint-Nectaire.
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Pawlet is a versatile and approachable cheese, inspired by traditional Italian
mountain cheeses like fontina, but unique to our corner of Vermont. This cheese tells you its season in the hue of the paste and intensity of the flavor, but Pawlet will always be Pawlet: mellow, grassy
and sweet, rich and complex. The curds look like bright, buttered popcorn before they’re pressed into basket hoops. In a cave all of their own, every wheel of Pawlet is smear-ripened until a sunset-orange rind develops. Pawlet is as comfortable on Michelin-starred cheese lists as it is at neighborhood farmers markets and summertime picnics.
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Rupert is a nutty, savory and complex alpine style cheese, standing on the shoulders
of giants like Gruyère or Comté. Weighing in at around 25 lbs each, we call Rupert “a whale of a cheese”.
Rupert is a cooked-curd cheese that’s stacked, imprinted with the visage of Rupert the Whale,
and pressed in cheesecloth before aging in a cool, dry cave. Shave it paper-thin, break it into jagged
crumbs, or use it as the base of your all-cheese wedding cake.
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Slyboro shares a cave with Dorset for two months, where it's washed in brine three times a week and ripened until it's just a little soft near the rind. It's lightly sweet, with complex notes of caramelized onion. Left at room temperature, the just-softening paste is smooth and buttery. A little Slyboro with a little hard cider and some honey goes a long way. Slyboro won first place in its category at ACS 2018.
Locations
| Location name | Address |
|---|---|
| Consider Bardwell Farm | 1333 VT Route 153 West Pawlet, VT 05775 USA |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| 3rd Party Audit Report | Consider Bardwell Farm | 19Consider Bardwell Farm - West Pawlet, VT (GMP)(1-4-19).pdf | 1/4/2019 | 1/4/2020 |
| Recall Plan | Consider Bardwell Farm | CBF RECALL PLAN 010819.docx | 1/8/2019 | 1/8/2020 |
| 3rd Party Audit Certificate | Consider Bardwell Farm | Consider Bardwell Farm - West Pawlet, VT.pdf | 1/4/2019 | 1/4/2020 |
| FDA Registration | Consider Bardwell Farm | Consider Bardwell Farm FDA Registration_Peterson.pdf | 11/26/2018 | 11/26/2019 |
| Food Defense Plan Statement | Consider Bardwell Farm | Food Defense Program 082218.docx | 8/22/2018 | 8/21/2020 |