A cow named Dizzy munches on buttercups, a goat named Isabelle ruminates under the shade of an old oak tree; in Vermont, the rolling green pastures are shadowed only by the cheeses that its distinct flora promotes.
Posts Tagged ‘Consider Bardwell Farm’
Posted in Cheese, Travelogues, United States, tagged American cheese, artisan cheese, Blue Ledge Farm, Cellars at Jasper Hill, cheesemakers, cheesemaking, Cobb Hill, Consider Bardwell Farm, food, goat cheese, Jasper Hill Farm, Spring Brook Farm, summer, Twig Farm, Vermont on August 28, 2014 | Leave a Comment »
Posted in Cheese, Travelogues, United States, tagged Blue Ledge, Blue Ledge Farm, Cheese, cheesemakers, Consider Bardwell, Consider Bardwell Farm, food, Hannah Sessions, Michael Lee, Twig Farm on July 15, 2014 | Leave a Comment »
Four years ago, when I first moved from New York to the Boston-area, I can only describe it as a collision of worlds. Although the change of pace is less noticeable for some, it took me extra time to adjust to the relatively gentle mobility of Beantown as compared to that of the Big Apple.
After finding work at Formaggio Kitchen, and as I established a comfort zone with my newly adopted environment, I was given the opportunity through the shop to visit a series of farms in western Vermont. I had never traveled that far north in the United States before, so I jumped at the opportunity.
Posted in Bakery Supplies, Cheese, Desserts, Grains, Rice, Flours & Beans, Local, Recipes, United States, tagged apple pie, baking, caramel, caramel sauce, Cheese, Consider Bardwell Farm, food, Four Star Farms, lavender caramel sauce, Mystic Brewery, Mystic Descendant, New England, Pawlet, recipe, Recipes, Spoonable, Vermont Butter & Cheese Creamery on October 27, 2013 | Leave a Comment »
The heat of summer is finally over! While that does mean the end of berries, lemonade and cobblers, the season of pumpkins, mulled cider and, of course, apple pie is now in full swing. To celebrate the season, I wanted to bake a non-traditional apple pie using only New England products (and, sneaking in one sweet addition from Brooklyn). The end result was an apple pie with a caramel lavender sauce and cheese crust. And to drink? Mystic Brewery’s Mystic Descendant, a dry stout just bitter enough to offset the sweetness of the pie, with notes of caramel and toffee to complement. (more…)
Posted in Cheese, Local, Producer Profile, United States, tagged Angela Miller, Cheese, Chris Gray, Consider Bardwell, Consider Bardwell Farm, Danby, domestic cheese, Dorset, Manchester, microbial rennet, Pawlet, Rupert, Russell Glover on June 5, 2013 | Leave a Comment »
Consider Bardwell cheeses constitute a stronghold in the domestic section of our cheese counter. We have been carrying cheeses from this outstanding dairy for some years now – day in, day out, they maintain a standard of excellence and consistency that, if you are familiar with cheesemaking, know is a real challenge and, when executed, is a true achievement. (more…)
Posted in Cheese, Fourth of July, Holiday, Local, tagged Blue Ledge Farm, Cabot Clothbound Cheddar, Cellars at Jasper Hill, Cheese, Consider Bardwell Farm, domestic cheese, Dorset, food, Goat Tomme, Lake's Edge, Twig Farm on June 21, 2012 | Leave a Comment »
Celebrate Independence Day with a cheese plate that is “Made in the USA!” Tripp, domestic cheese buyer in our Cambridge shop, is recommending four cheeses for this July 4th (“four for the fourth!”). All of the cheeses hail from Vermont and represent varying textures, styles and milk types. Whether you try one or all of these cheeses, we think you’ll be as impressed with what is happening on the American cheese scene as we are! (more…)
Posted in About Us, BBQ, Cheese, Local, Special Events & Field Trips, Travelogues, United States, tagged BBQ, cheesemakers, Consider Bardwell Farm, food, Jasper Hill Farm, Shelburne Farms, Spring Brook Farm, Twig Farm, Vermont on July 28, 2010 | Leave a Comment »
The call time was 6 a.m., but our first guests — just as excited as we were — were standing outside our door at 5:40.
Gradually, the rest of our sleepy customers arrived, picked up their coffee and croissants, and by 6:30, all 32 of us were on the road, headed for high adventure in the Green Mountain State. Our destination was the Vermont Cheesemakers Festival, a gathering of about 50 local cheesemakers, 30 breweries and wineries, and a host of other food artisans making everything from mustard to nougat. The event, in its second year, was held last Sunday at the breathtakingly lovely Shelburne Farms estate outside of Burlington, and this year we organized a bus to bring our customers to the festival — a first-of-its-kind trip for Formaggio Kitchen.
We personally knew many of the cheesemakers at the festival and were excited not only to see them, but also to introduce them to our customers. (more…)
For cheesemongers, spring not only means longer days and warm weather, but also the start of a new season of cheesemaking. Some of the first spring-milk cheeses we see are from goat farms, which have been welcoming flocks of baby goats over the past couple of months.
After giving their milk to their new, absurdly cute babies for a couple of weeks, the does will be able to give their milk to cheesemakers such as Michael Lee of Twig Farm in Vermont. From his herd of about 40 goats, Lee began making this year’s cheeses a few weeks ago — after proper ripening, we’ll probably see these new wheels (perennial favorites at Formaggio Kitchen) sometime in June.
Last week, a couple of us mongers went up to visit another local goat farm, Consider Bardwell in Pawlet, Vermont, where on an amazing spring afternoon we saw the herd of ladies-in-waiting — about 40 does who were due to give birth in the next day or so. The photo above shows two kids who were born the morning we arrived.
The cheesemakers at Consider Bardwell will also start using the new milk to make cheeses such as Manchester, an aged goat cheese that we like for its fresh, floral flavors and firmer texture. It’s the perfect match for a crisp white wine from the Loire Valley, or even a dry rosé.
Here’s to spring!
For more on our trip to Consider Bardwell Farm, check out our travelogue.