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Welcome back Meadow Creek spring milk cheeses! Grayson and Appalachian now BOTH back in stock!
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The history and future of Consider Bardwell Farm, according to Chris Gray
The farm itself goes back to the early 1800’s and the Bardwells were the family that farmsteaded the land. Consider Bardwell was their son. He was a real entrepreneur of the time and started making cheese on the family property in the early 1860s.  That makes this property the earliest cheese making co-op in Vermont’s history. The Bardwells were of British decent and so they...
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Cheesemaker Interview w/ Chris Gray of Consider Bardwell pt. 2/3
The cheeses we make are like fine wine.  You can’t make great wine out of grape juice that comes from whatever, wherever. It has to be grown in the right conditions, the right terroir, with the right handling. We are trying to recreate the European model here. We went out and convinced new and existing local farmers that have gone out of dairying in our local area to come back...
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Cheesemaker Interview with Chris Gray of Consider Bardwell pt. 1/3
Today is the kickoff of our cheesemaker interviews With a bottom-to-top knowledge of every aspect of their cheeses and a close, personal connection to their craft, cheesemakers can generate an interest in their products unlike any other.  We’d love to bring every cheesemaker we partner with around to every shop we sell but that’s not always possible.  While we can’t...
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Now in stock and at your favorite cheese shop- Dunbarton Blue! Fourth generation cheesemaker Chris Roelli remembers attending a conference and listening to Randolph Hodgson of Neal’s Yard Dairy.  Randolph was discussing traditional clothbound cheddars, and how small cracks in the cheese can allow pockets of blue mold to form.  While some molds can create off flavors, these...
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