Size: 7.5 ounces
Spanning the rolling hills of Vermont's Champlain Valley and easternmost Washington County, New York, 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 goat milk from their herd of 100 Oberhaslis and cow milk from neighbor Lisa Kaimen's herd of 30 Jerseys. Rotational grazing on pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. Consider Bardwell Farm's cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free.
Winner American Cheese Society (2008)
Winner World Jersey Cheese Awards (2008)