Consider Bardwell Farm (Pawlet, Vermont)

The name of the farm is taken from the original founder Consider Stebbins Bardwell who set up in 1864. Over 100 years later, Angela Miller, Russell Glover, Chris Gray and cheesemaker Peter Dixon continue the tradition of farmhouse cheesemaking with milk from their herd of 100 Oberhaslis goats and cow’s milk from Lisa Kaimen’s herd. Nine different styles of cheese are made ranging from Alpine-inspired to Italian Toma to unpasteurized goat’s milk feta, and aged cow’s milk and goat’s cheeses. The goats graze on organic pastures in the rotational fashion and all the cheeses are handmade in small batches.