I have long admired Vermont’s cheeses and enjoyed seeking out some of the local dairies on our trip. As with wineries and distilleries, I feel I can better appreciate a cheese having visited its place of origin. The Vermont Cheese Council has 50 members who make more than 150 different kinds of cheese from cow’s, sheep’s and goat’s milk. It publishes a useful pamphlet (readily available throughout the state) with a directory of members, including whether they accommodate visitors, hours of opening and a map showing locations. I highly recommend the local farmers’ markets, where many producers have booths and offer samples.

Consider Bardwell Farm

The name is not a plea for business; rather, “Consider” is the name of the man who founded the first cheesemaking cooperative in Vermont in 1864. Currently, Russell Glover and Angela Miller are keeping the tradition vibrant with an excellent range of cow’s and goat’s cheeses. My favorites from their fine portfolio are the Rupert, an aged cow’s cheese that can be likened to Gruyère, and the Manchester, a raw goat Tomme with an earthy, nutty character.

Consider Bardwell Farm
1333 Route 153, West Pawlet. Tel. (802) 645-9928