Last weekend I traveled with a group of Heritage Foods and Heritage Radio folks to Consider Bardwell Farm in West Pawlet, VT. The farm makes goat and cow cheeses the have achieved great acclaim from top chefs and cheese connoisseurs. The cheese-makers credit their amazing products to their pasture raised animals and small batch productions that are ages in caves on the farm. The taste of place (what the French call terroir) is exemplified so perfectly in these cheeses and they stand out as the heights of what American cheese-making can be.
We had the privilege of staying in the small cottage on the farm and learn a little about its history. In 1864 Consider Stebbins Bardwell founded the first cheese-making co-op in Vermont. The farm eventually moved away from its roots, but roughly a century later partners Angela Miller, Russell Glover, and Chris Gray rediscovered the farm’s potential.
In 2011, Heritage Foods began working with Consider Bardwell and several other local dairy farms in Vermont for our No Goat Left Behind project. We work with these farms to provide a sustainable end market for their male dairy goats and to introduce diners to wonderful flavors goat can offer.
Stay tuned for more information in October…or as we call it Goatober!
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