Located in Vermont's beautiful Champlain Valley, Consider Bardwell is a relatively new dairy with very old roots.
The farm, originally founded in 1864 by a man named Consider Bardwell, was the first cheesemaking co-op in Vermont. At the time the farm was bringing in a vast amount of milk from surrounding farms in order to make cheese.
Fast forward to the 1990's, when the farm was bought by Angela Miller and Russell Glover who, with the help of cheesemakers Chris Gray and Peter Dixon, have successfully developed it into an entirely new and revitalized cheesemaking business.
A herd of Oberhasli goats roam freely in and out of the barn, providing excellent quality milk, while cow's milk is brought in from Lisa Kaimen's farm of 30 Jersey cows, located near by.
Consider Bardwell produces a variety of natural rinded cheeses, all of which are made in small batches with the use of microbial rennet, and are aged on the farm.
Named after the town of Manchester, this mountain style tomme has a slightly open, pale, ivory-colored texture and a gray-brown rind with a slightly pitted appearance.
Since the farm's Oberhasli goats are rotationally grazed, Manchester reflects the flavors of each particular pasture, especially as the seasons progress. Typically the wheels have earthy, woodsy and mushroom notes, with a bright lactic tang.