Consider Bardwell Farm Brings Home The Gold From The 2010 World Cheese Competition

Consider Bardwell Farm, renowned producer of handmade raw milk cheeses, brought home three medals-including a gold-from the prestigious World Cheese Awards held last week in the UK:

Manchester - GOLD WINNER

(Semi-hard goats' milk cheese)

A rustic mountain cheese with a nutty and earthy bite that typifies the unique terroir of the farm.

With milk from its herd of rotationally grazed goats, the cheese is made by setting the curd with a native culture derived from the milk of a single goat named Dandelion. Aging in the farm's caves further enhances the singular flavor of this cheese.

- A raw goat tomme, aged 4-6 months, produced in 3 lb wheels

- American Cheese Society Winner, 2008

- "100 Great Cheeses" - Wine Spectator, 2008

PAWLET -SILVER WINNER

(Semi-hard cheese, small farm or dairy)

An Italian-style, versatile toma with a creamy texture, broad palate appeal, and bright bite; it's a great sandwich cheese or appetizer, available year-round.

- A raw cow toma, aged 3-6 months, produced in 10 lb wheels

- American Cheese Society Winner 2008

- American Cheese Society Winner 2009

DORSET-SILVER WINNER

(Soft cheese, small farm or dairy)

A soft ripening cheese with a rich, buttery texture and seasonally influenced pungency; it makes an elegant appetizer or dessert, available year-round.

- Raw cow washed rind, aged 2-4 months, produced in 3 lb wheels

- World Jersey Cheese Awards 2008

- American Cheese Society Winner 2008

The World Cheese Awards 2010, the Oscars of Cheese, in conjunction with the the BBC Good Food Show, were announced on November 27th in Birmingham, England. The event was comprised of more than 300 judges, including leading cheese buyers, retail experts, chefs, and food journalists. Over 2,600 cheeses from over 26 countries including the UK, Europe, the USA, South Africa, and Australia competed.

For more information visit: www.finefoodworld.co.uk/content/WorldCheeseAwards/100.html

Consider Bardwell Farm has been an integral part of New England cheese making since 1864; and today it carries on the heritage of the historic farm and is a pillar and proponent of the Northeastern dairy farming community. Spanning the hills of Vermont's Champlain watershed and easternmost Washington County, New York, it was the first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell himself. A century later, Angela Miller, Russell Glover, Chris Gray, and master cheese maker Peter Dixon, are revitalizing the tradition with goat milk from their herd of 100 Oberhaslis and cow milk from two neighboring Jersey herds. Rotational grazing on certified organic pastures produces the sweetest milk and the tastiest cheese. All of Consider Bardwell Farm's cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free. Only microbial (non-animal) rennet is used and all cheeses are aged on the farm. The farm was recently awarded Animal Welfare Approved Seal of Approval, reflecting the care it takes in every step of its production from field to table (www.animalwelfareapproved.org).

Cheeses from Consider Bardwell Farm are featured at some of the country's best restaurants, including Jean Georges, Daniel, and The French Laundry, and at prominent cheese shops nationwide. And the journey from NYC literary agent to cheese glory-the highs, lows, and unexpected-are documented in Angela Miller's memoir, HAY FEVER: How Chasing a Dream on a Vermont Farm Changed My Life (Wiley).

"I am thrilled with the honor and recognition awarded to our cheeses," says Angela Miller, founder of Consider Bardwell Fa