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The sprawling 300 acres that make up Consider Bardwell Farm hold an important history. This land, in the rolling hills of the Champlain Valley, was home to the first cheesemaking co-op in the state of Vermont back in the late 1800’s. Angela Miller and Russell Glover purchased the farmhouse in 2001 and not long after they had the notion to reestablish the cheesemaking operation. Miller milks a herd of approximately 100 Oberhasli goats that are rotated through pesticide-free pastures. Master cheesemaker Peter Dixon has helped develop a number of the farm's recipes and the cheese production expanded making cow and mixed milk (cow/goat) cheeses shortly after getting their license in 2003. Cow milk comes from the neighboring farm with a healthy herd of 30 Jerseys.
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Flagship - 1 lb.
Best of Beecher's
World's Best Mac and Cheese