Consider Bardwell Farm was founded as the first cheese-making co-op in Vermont by Consider Stebbins Bardwell in 1864. Revitalized beginning in 2004, they now make naturally-rinded raw goat and cow cheeses. The farm uses rotational grazing on pesticide-free and fertilizer-free pastures, to produce sweet milk and tasty cheese in a wide range of styles from their herd of goats and cows from two adjacent family farms. Consider Bardwell's cheeses are made with antibiotic and hormone free milk and microbial rennet. Each cheese is named for historic villages that surround the farm. Murray's Cheese has proudly collaborated with Consider Bardwell on special aging projects, including the exclusive to Murray's Barden Blue, finishing their cheese in our caves with delicious results.