September’s “Special Delivery” includes two aged raw-milk cheeses from a family farm in Vermont. During her summer travels, our cheese-buyer, Peg, stopped by to visit the farm. Check out her photos, below.
Consider Bardwell Farm produces award-winning handmade cheeses from goat and cow milk.
The animals rotationally graze on organic pastures and are antibiotic and hormone free. The farm, which Consider Stebbins Bardwell founded in 1864, spans 300 acres in the rolling hills of the Champlain Valley and eastern New York. Today, Angela Miller and Russell Glover make cheeses with goat milk from a herd of Oberhaslis and cow milk from neighboring farm partners. Everything is done by hand in small batches, and the cheese are aged in caves on the farm. Only microbial (non-animal) rennet is used.
Available starting September 2…
Manchester is a rustic mountain cheese named for Manchester, Vermont. This goat-milk cheese has a nutty and earthy bite. Each batch is distinct because of the animals’ rotational grazing and the aging process. It has won awards at the American Cheese Society and the World Cheese Championship.
Available starting September 16…
Rupert, made with raw Jersey cow milk, ages a minimum of six months, inspired by European Alpine cheeses like Gruyère and Comté. It gains sharpness and complexity with time. It is named for one of Vermont’s oldest towns, settled in 1761. It has won awards at the American Cheese Society (including Best in Show, Third Place) and the U.S. Cheese Championship.
These special cheeses will be in our stores while supplies last, so don’t miss them.