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. Almost a hundred and fifty years later, owners Angela Miller and Russell Glover strive to maintain and improve upon the traditions of the co-op they've grown to love. Using the raw milk of their own herd of Oberhasli goats and the milk from a neighboring farm's herd of Jersey cows, master cheesemaker Peter Dixon makes small batches of cheese by hand.
Manchester is an aged, raw goat’s milk cheese that reflects the seasonal variations in the pastures the animals are grazing on. Each round is lightly washed in brine and develops a natural gray-brown rind. The wheels, imprinted with a lovely basket pattern, have a semi-firm texture, a bright lactic tang, and undertones of woods and mushrooms.
Farm / Company: Consider Bardwell
Cheesemaker: Peter Dixon
Proprietor: Angela Miller, Russell Glover, Peter Dixon, Chris Gray
City, State: West Pawlet, VT
Milk Type: Goat
Milk Treatment: Raw
Aging: 90 days
Size(s): 3-pound wheel