Consider Bardwell Farm to visit Healthy Living Market and Cafe Saratoga April 27

Consider Bardwell Farm
The sign at Consider Bardwell Farm

Hello Saratoga! Are you up for something special? Our Cheese Department is proud to announce an upcoming visit for you with Angela Miller from Consider Bardwell Farm. Angela will be in sampling her cheeses and getting a chance to meet all of you from 11:30 am to 3:30 pm on Saturday, April 27. Be sure to stop by and enjoy a taste of these award winning cheeses.

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 himself. A century later, Angela Miller, Russell Glover, and Chris Gray are revitalizing the tradition with goat milk from their herd of 100 Oberhaslis and cow milk from three neighbor farm partners; the Brooks, the Browes, and the Larsons. Rotational grazing on pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. Consider Bardwell Farm 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 their cheese making. All the cheeses are aged on the farm in an extensive system of caves.

Currently available in our Cheese Department from Consider Bardwell Farm:

PAWLET
Raw Jersey cow 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. Pawlet is available year-round.

American Cheese Society Winner (2008)
American Cheese Society Winner (2008)
World Jersey Cheese Awards Winner (2008)
American Cheese Society Winner (2009)
World Cheese Championship Winner (2010)
RUPERT
An aged, raw Jersey cow milk cheese inspired by great European Alpine cheeses like Gruyère and Comté. These 25-pound mega-wheels age a minimum of six months, with a sharpness and complexity that gains with time. A long aging cheese like the town of Rupert, one of Vermont’s oldest towns, settled in 1761.

American Cheese Society Winner (2010)
U.S. Cheese Championship Winner (2011)
American Cheese Society Winner (2011)

You’ll also find Mettowee, Dorset and Manchester from Consider Bardwell Farm in our Saratoga Springs store as those cheeses become seasonally available.

Cave aging
Cave aging at Consider Bardwell Farm