Manchester - Consider Bardwell Farm

SKU : 20077800000

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Availability: In stock

$36.95 / lb
$18.48

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Consider Bardwell Farm is located in West Pawlet, Vermont. Cheesemaker Peter Dixon (a cornerstone of the Vermont cheese making  world) uses milk from the farm's herd of 100 Oberhasli goats - a rare breed known for their high quality milk.   

Manchester is an aged goat's milk tomme that offers full flavors of fruits and nuts.  The flavor profile is at once earthy (from the perfectly-developed rind) and bright (from the clean milk of happy goats). The texture is crumbly but firm. It has a sharpness that makes it an excellent candidate for pairings with fruit such as pear or apples.

This is a seasonal cheese made in limited quantity. This cheese is generally available June - February.

For more information on Consider Bardwell, please visit http://www.formaggiokitchen.com/travelogues/domestic/consider

Consider Bardwell Farm

Spanning the rolling hills of Vermont's Champlain Valley and easternmost Washington County, New York, the 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 and Russell Glover are revitalizing the tradition with goat milk from our herd of Oberhaslis and cow milk from our two neighbor farm partners—the Brooks and the Browes. Rotational grazing on pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese.

Our 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 our cheese making. All of our cheeses are aged on the farm in our extensive system of caves.

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Manchester - Consider Bardwell Farm

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