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Consider Bardwell Farm Barden Blue

$35.00/Lb


A slice of Barden Blue is everything we imagine a perfect day at Vermont's picturesque Consider Bardwell Farm to be: mellow, grassy, and pleasantly full, with a sunshiney brightness. The newest cheese in Consider Bardwell's line-up, Barden Blue's buttery flavor and bright, golden hue can be traced to the best raw, local cow's milk delivered each morning straight to the cheesemaking room. The carefully controlled bluing, which lends the cheese its ever-so-slight peppery edge, comes about as a result of the cheesemaker's attention to quality and detail, as well as the combined dedication of Murray's and Consider Bardwell to exceptional aging conditions, first in the aging caves on Consider Bardwell's 19th-century farm before being finished by our cave team, coaxing a deep minerality and chocolately depth from the gently pressed curds. Pair with an understated saison for pastoral perfection.


Just the Facts

Region
Vermont
Milk Type
Cow
Pasteurization
Raw
Rennet Type
Microbial
Age
2-4 months

Pour a glass of...
  • Bourbon

    Think: Caramelly, crystalline cheeses have the strength to stand up to bolder booze. With sweet bourbon, these cheeses become almost like dessert.

  • Chianti

    Chianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.

    Pair with: An herb-crusted cheese like Hudson Flower or a Tuscan Pecorino.

  • Tempranillo

    Medium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.

    Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk.



The hands that wash the cheese may change, but the title remains the same - Cavemaster. Since the inception of the caves beneath Bleecker Street at Murray's, we've had an expert aboard whose sole purpose is to tend to the hundreds of cheeses lurking below the store. And every now and again, they'll create an entirely new cheese; either by washing, aging or coating, the result always impresses.