Consider Bardwell Farm spans the rolling hills of Vermont's Champlain Valley, spilling into Washington County, New York, weaving around maple trees and slate quarries. Our mission is to support our land and our region by making incredible cheeses that speak to our place and story. We hope to inspire delicious pairings, good conversation, and the next generation of farmers and cheesemakers. We are
winners of the Vermont Sustainability Award, and makers of the award-winning cheeses Pawlet, Rupert, Dorset, Barden Blue, Goatlet, Manchester, Danby, and Slyboro, along with some new projects, like Experience and 802 Blue. Our cheese is available at 17 NYC Greenmarkets and at cheese shops around the country. Our heritage-breed herds of goats and cows rotationally graze on this grass, and we use their seasonal, sweet and complex milk to make raw milk cheese that has found its way across the country. Sustainability is a part of our mission by necessity. The animals don't just eat grass, the fields depend on them. Our chickens pick through the fields give us delicious eggs. Our pigs eat the eggs we break, the whey we make and the cheese we accidentally drop on the ground. Our founders, farmers, cheese makers and mongers are as diligent and passionate as a goat on spring's first grass, if not as photogenic in the morning. We operate our farm as a business, and we work for our customers as much as we work for the land and the animals. By trying our cheese, you support this revolutionary idea called "small-scale dairy farming". We welcome you to visit the farm, grab some cheese at the self-service store, and have a picnic
