PHOTOS: In the Works — A Feature on Greenmarket Cheesemaker Consider Bardwell

Our writer Nancy Matsumoto recently took a trip up to visit Consider Bardwell in Vermont, for a story that will run in our pages next summer. The farm is beloved at NYC Greenmarket for their award-winning unpasteurized goat and cow’s milk cheeses.

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Our writer Nancy Matsumoto recently took a trip up to visit Consider Bardwell in Vermont, for a story that will run in our pages next summer. The farm is beloved at NYC Greenmarket for their award-winning unpasteurized goat and cow’s milk cheeses and Nancy went all the way to the source to meet the grassfed goats whose milk is made into orbs named after Vermont towns like Dorset, Manchester and Pawlet.

In her story, you’ll learn about the farm’s namesake, a 19th-century blacksmith and founder of the first cheese making co-op in Vermont, and the 21st-century Manhattan couple who bought the farm on a whim and with no cheesemaking experience, revived the tradition in prize-winning style.

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Gabrielle Langholtz is the former editor of Edible Brooklyn and Edible Manhattan.