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Dorset
Consider Bardwell Farm
was the first cheese making co-op in Vermont, founded in 1864 by Consider
Stebbins Bardwell himself. A century later, Angela Miller and Russell Glover,
along with cheesemakers Peter Dixon and Chris Gray, are revitalizing the
tradition of the co-op. Using rotational grazing practices on pesticide-free
pastures, Angela and Russell raise Oberhasli goats and neighbor Lisa Kaimen has
20 Jersey cows. The Oberhasli goats and Jersey cows produce the milk for the
farm's cheese.
Dorset, made in the style
of northern Italy's Tallegio, is a washed-rind cheese made with raw Jersey cow
milk. Aged for 60 to 90 days, it has a rich, buttery texture.
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