Dorset - Consider Bardwell Farm
Dorset is washed as it ages, and then allowed to dry out so that the flavors of the cheese develop a bit more intensity. The finished product has a firm crust around a semi-soft interior. The texture is rich and buttery, and the flavors are mildly sharp and deeply savory with notes of nuts and hay.
For more information on Consider Bardwell Farm, please visit http://www.formaggiokitchen.com/travelogues/domestic/consider
|Country of Origin||United States|
|Producer||Consider Bardwell Farm|
|Type of Milk||Cow|
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.