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Consider Bardwell Farm Relaunches Production and Sales

Consider Bardwell Farm Relaunches Production and Sales


PAWLET, VT
Thursday, February 18th, 2021

Consider Bardwell Farm has implemented several new strategies in the past year as it prepared to relaunch its operations. The company recently kicked off its Vermont-based cheesemaking operations with a focus on sustainably producing small batch, aged cow’s milk cheeses. Consider Bardwell’s award-winning products are now available for sale at retail outlets and farmer’s markets, as well as through the company’s new e-commerce shop.

Angela Miller, Co-Owner, Consider Bardwell Farm“We’re committed more than ever to crafting the best cheese possible all while acting as good stewards of the land,” began Co-Owner Angela Miller. “While we initially shutdown operations in September 2019 due to a voluntary food safety recall, it was the occasion to take a step back and reassess our business with a more critical eye. Now we’re focused on producing aged Jersey cow’s milk cheeses and reaching those who really appreciate handcrafted, small batch cheese.”

According to a press release, Consider Bardwell Farm not only revamped its food safety systems and protocols and made notable renovations to its production facility, but the company has fine-tuned its business model and prioritized its objectives, with sustainability at the forefront of all decisions and processes.

Consider Bardwell Farm has implemented several new strategies in the past year as it prepared to relaunch its operations

Today, operating on a smaller scale by limiting production uniquely to cow’s milk cheese, Consider Bardwell Farm’s cheesemaker is once again handcrafting the company’s most-loved cheeses, made solely from fresh Jersey cow’s milk from a neighboring farm’s single herd, including:

  • Pawlet: crafted with raw milk and aged a minimum of three months, lends a mildly sweet taste similar to an Italian-style Toma: creamy and nutty on the palate with bright grassy notes redolent of its terroir
  • Dorset: a pasteurized washed-rind cheese, now in a 3/4-lb. square format, retains its buttery, earthy complexity beneath the orange-hued exterior, evoking a hearty Taleggio or Pont L’Évêque in taste and style
  • Rupert: a raw milk, Alpine-style cheese aged beyond its usual twelve months, reveals a golden paste yielding a rich complexity of flavor with toasty and buttery notes and a hint of sharpness, similar to Comté or Gruyère

“As consumers’ increasingly rely on e-commerce, our new online store offers us the chance to connect directly with our customers nationwide,” Miller continued. “In addition to selling our cheeses and Consider Bardwell Farm merchandise, we’ve curated some of our other favorite local products, allowing us to support our community and share what Vermont artisan food producers have to offer.”

Buyers, don’t hesitate to get this incredible cheese on your shelves!

Consider Bardwell Farm
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