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Consider Bardwell Farm Brings Home the Gold From the 2010 World Cheese Competition

Manchester - GOLD WINNER

A rustic mountain cheese with a nutty and earthy bite that typifies the unique terroir of the farm.

With milk from rotationally grazed goats, it is made by setting the curd with a native culture derived from the milk of a single goat named Dandelion.

    --  Raw goat tomme, aged 4-6 months, 3 lb wheels

PAWLET -SILVER WINNER

An Italian-style, versatile toma with a creamy texture, broad palate appeal, and bright bite, available year-round.

    --  Raw cow toma, aged 3-6 months,  10 lb wheels

DORSET--SILVER WINNER

A soft ripening cheese with a rich, buttery texture and seasonally influenced pungency; available year-round.

    --  Raw cow washed rind, aged 2-4 months, 3 lb wheels

The World Cheese Awards 2010, the Oscars of Cheese, in conjunction with the BBC Good Food Show, was comprised of more than 300 judges, including leading cheese buyers, retail experts, chefs, and food journalists. Over 2,600 cheeses from over 26 countries including the UK, Europe, the USA, South Africa, and Australia competed.

Consider Bardwell Farm, an integral part of New England cheese making since 1864, was

the first cheese-making co-op in Vermont, founded by Consider Stebbins Bardwell. Today, Angela Miller, Russell Glover, Chris Gray, and master cheese maker Peter Dixon continue the tradition with goat milk from their herd of 100 Oberhaslis and cow milk from two neighboring Jersey herds. All of the cheeses are made by hand in small batches from antibiotic and hormone free whole, fresh milk, using only microbial (non-animal) rennet, and are aged on the farm. The farm was recently awarded Animal Welfare Approved Seal of Approval, reflecting its attention to detail from field to table. (www.animalwelfareapproved.org).

Consider Bardwell Farm cheeses are featured at such restaurants as Jean Georges, Daniel, and The French Laundry and at prominent cheese shops nationwide. And Angela Miller's journey to cheese glory is documented in her memoir, HAY FEVER: How Chasing a Dream on a Vermont Farm Changed My Life (Wiley).

www.considerbardwellfarm.com

    Contact: Chris Gray, 802-645-9928
    chris@considerbardwellfarm.com

    Liz Hermann, 212-873-6635
    ehermann334@gmail.com

SOURCE Consider Bardwell Farm