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Dorset

Straddling the border of Vermont and New York, Consider Bardwell is a 300 acre cheesemaking co-op that was first established in 1864 by a man named Consider Stebbins Bardwell. Today, Angela Miller and her husband, Russell Glover, strive to maintain and improve upon the traditions of the co-op they've grown to love, implementing land conservation measures and using raw milk from their own herd of goats and two neighboring farms' herds of Jersey cows to make small batches of cheese by hand.

Dorset, named for a nearby town in Vermont, is a semi-soft, washed rind cheese made with raw Jersey cow's milk. It has a rich and buttery texture, a pungent aroma, and a mild paste that is savory, floral and rich.

Farm / Company: Consider Bardwell

Cheesemaker:

Proprietor: Angela Miller, Russell Glover, Chris Gray

Affineur:

City, State: West Pawlet, VT

Region: Northeast

Country: USA

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Rind: Washed

Texture: Soft

Aging: 60 days

Size(s): 3 pound wheel