Growing: Their cheeses are made from whole, fresh milk that are free of antibiotics and hormones. Their farmers are Animal Welfare Approved and practice rotational grazing on pesticide-free and fertilizer-free pastures. Only microbial (non-animal) rennet is used in their cheese making.
Location: West Pawlet, VT
Spanning the rolling hills of Vermont’s Champlain Valley and easternmost Washington County, New York, 300-acre Consider Bardwell Farm was the first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell himself. A century and a half later, their cheeses are made by hand in small batches from whole, fresh raw milk that is antibiotic and hormone free. All of their cheeses are aged on the farm in an extensive system of caves.