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Consider (the delisciouness of) Bardwell Farm!
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Small Beginnings

In the beginning, the farm had just 8 goats.  Fast forward ten years, and they now boast over 120!  Goats are actually the only animals they keep themselves.  In order to make their cow milk cheeses, they partner with two neighbor farms, who milk 40 Jersey cows.  Everyone must meet CB's very strict guidelines for milk quality and animal care (their pastures are certified organic).  That the cheese production is now helping to support and revitalize their hard scrabble community has come as a welcome bonus.

Playing Both Sides


The land that constitutes Consider Bardwell Farm is situated right on the border between Vermont and New York.  In fact, the section where the animals graze and the hay grows lies on the New York side , while the creamery is situated on the VT side allowing the farm allegiance to both states. 

Three Times the Charm

Consider Stebbin Bardwell originally founded the farm in 1864, and the historic farm is actually Vermont's oldest dairy co-op.  Of british decent, the farm made solely young block cheddar, but they made so much of it that rail lines had to be built to transport the cheese from the farm.  After the depression, the farm was taken over by the Nelson Family, and was known as the Nelsonville Cheese Company.  The current owners, Angela Miller and Rust Glover, took over in 2001 and began cheese making shortly after in 2004.  They are only the third ever owners of the farm and this year is concurrently the farm's 10th and 150th anniversary!

Attention to Detail

At the farm and creamery they share the kitchen notion of Do It Nice or Do It Twice!  For one, their animals are Animal Welfare Agency approved and graze on meticulously kept native grassland.  Their cheese are all made with raw milk and in small batches.  Uniquely, they use of a "mother culture" (similar to that of sourdough bread) to wash the wheels of Manchester which then relies on ambient cultures native to their caves.  And finally, Pawlet began its life as a natural rind, but after experimentation, they discovered they liked it better when washed.  The 10 lbs wheels are washed 3 times a week by hand, significantly increasing the workload.  For them, the decision was an easy choice.  Better product? Done.
Manchester
Raw Goat Milk
Your first child is always special and that is certainly true for Manchester.  Calling on the European tradition of naming cheeses after localities, Manchester is named for a nearby town. Only made seasonally, Manchester's paste is firm and lightly nutty, with complex earthy undertones.
Rupert
Raw Cow Milk
Rupert is the grand dame of Consider Bardwell.  Named after the oldest town in VT, it follows that it is their oldest cheese, generally aged at 1 year.  Vintage Gouda molds as well as a textured rind all add to its complex flavor profile.  Deeply nutty and brothy with tropical fruit undertones, Rupert's long finish will keep you coming back for more.
 
Barden Blue
Raw Cow Milk
This Murray's Exclusive, Barden was born from a close collaboration between Murray's and CB.  Originally based on the Pawlet recipe, the Barden has evolved into a beautiful cheese in its own right.  Our current batch is only the 21st batch EVER made.  It's buttery texture and chocolaty finish are a delicious testament to the partnership between Consider Bardwell and Murray's.
Pawlet
Raw Cow Milk

Taking their cue from European ancestors, Pawlet pulls from the tradition of Italian Tommes. The perfect table cheese, inherently snackable, meaty and super buttery due to the rich fat content of the milk.   
 
Dorset
Raw Cow Milk
The little stinker of the bunch, Dorset has really come into its own as of late.  If you haven't tried it in a while we suggest you get 'er done!  The texture is softer and pudgier while the flavor is sweet and a little fruity.  Perfect for melting or simply savoring a slice.
 
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