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. It was founded in 1864 by Consider Stebbins Bardwell. A century later, Angela Miller and Russell Glover are revitalizing the tradition with goat milk from their herd of Oberhaslis and cow milk from our two neighbor farm partners— the Brooks and the Browes. Rotational grazing on pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. All of Consider Bardwell's cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free. Only microbial (non-animal) rennet is used in their cheese making, and all of their cheeses are aged on the farm in their extensive system of caves.