The products are now for sale at retail outlets and farmer’s markets, as well as through the company’s new e-commerce shop.
During the past year, Consider Bardwell Farm has not only revamped its food safety systems and protocols and made renovations to its production facility, but also the company has fine-tuned its business model and prioritized its objectives, with sustainability at the forefront of all decisions and processes.
Today, operating on a smaller scale by limiting production uniquely to cow’s milk cheese, Consider Bardwell Farm’s cheesemaker is again handcrafting the company’s cheeses, made solely from Jersey cow’s milk.
The cheeses are: Pawlet, crafted with raw milk and aged a minimum of three months; Dorset, a pasteurized washed-rind cheese, in a 3/4-lb. square format; and Rupert, a raw milk, Alpine-style cheese aged beyond its usual 12 months.
“We’re committed more than ever to crafting the best cheese possible all while acting as good stewards of the land,” Consider Bardwell Farm co-owner, Angela Miller, said.
“While we initially shut down operations in September 2019 due to a voluntary food safety recall, it was the occasion to take a step back and reassess our business with a more critical eye. Now we’re focused on producing aged Jersey cow’s milk cheeses and reaching those who really appreciate handcrafted, small batch cheese.”
Miller said as consumers increasingly rely on e-commerce, a new online store enables the company to connect directly with customers, as well as selling other local products to support the Vermont artisan food-producing community.