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Consider Bardwell Farm
Dorset

$28.99/LB
On its web site, Consider Bardwell Farm of West Pawlet, VT describes their raw cow's milk cheese Dorset as being made in the style of Taleggio. It is much better than that, considerably earthier and more complex, albeit firmer, thanks to three months' aging. Dorset has an orange basket-weave rind, smooth and tight, with bright yellow grass-fed Jersey cow interior. Expect a taste somewhere between Pont l'Eveque and ribbons of fat-framed, acorn-fed, Spanish jamon. Toothsome, hearty and perfect with porter.

Just the facts

Country USA
Region Vermont
Maker Consider Bardwell Farm
Milk Type Cow
Pasteurization Unpasteurized
Rennet Type Microbial
Age 2-3 months
Cheese Type One of a Kind
Wheel Weight 3 pounds
Pairing Recommendations

Pour a glass of...

  • Porters and Stouts

    Porter, Stout, Imperial Stout

    Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
    Pair with: A mild, creamy blue like Cambozola Black.

  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.
    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.

  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinky Alsatian Munster (playing up the sweet/salty contrast).

    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

     

Meet The Maker

Founded in 1864 by Consider Stebbins Bardwell, this 300-acre farm was Vermont’s first cheesemaking coop. Now, more than 100 years later, Angela Miller, Russell Glover, and Chris Gray are continuing the tradition, making cheese by hand using milk from their herd of 100 Oberhaslis goats, and from cows at neighboring partner farms. All of the milk used to make their small batches of cheese is free of antibiotics and hormones, and animals graze on pesticide- and fertilizer-free pastures that straddle Vermont’s Champlain Valley and Washington County, New York. The farm recently joined the USDA Grassland Reserve Program, which is a voluntary conservation membership that emphasizes biodiversity of local flora and fauna. Diverse diets help the cows and goats produce sweet and flavorful milk, which means tasty cheese for all of us!

Cave Aged Dorset zoom

Makes a great cheese plate with...