Angela Miller & Rust Glover of Consider Bardwell Farm

Who is the family behind the Consider Bardwell Farm? 

The farm has been in business since the late 1700s, starting with the Clevelands, who are still local, the Bardwells and Nelsons (they all intermarried. In 2000 Russell Glover, my husband, and I purchased it. Combining our passion for cheese and our love of history, we learned that Consider Bardwell had started the first cheese co=op in the area and we decided to reinvent the farm by founding an artisanal cheese business here.

What inspired you to start making cheese?

The history of the farm and our love of European cheeses, coupled with the burgeoning specialty cheese making in the US.

What inspired the name?

Consider Bardwell was the name of the founder of the cheese making co-op in 1863.

Why did you settle in in New York and Vermont after living in New York City?

We were looking in New York and Vermont for a farm to develop our second careers.

What makes Consider Bardwell Cheese stand out from the rest?

A selection of cow and goat milk cheeses that target every palate from kid friendly to cheese geek. All the cheeses are from highest quality raw milk. All win national and regional awards perennially.

How do you choose the name for your cheese?

We name them after local towns or places (such as Slyboro which is named for a tiny corner of land in Granville).

How much milk does it take to make a pound of cheese?

Average one gallon of milk to one pound of cheese — depending on the cheese.

What types of cheese do you make?

Four cow: An alpine called RUPERT, an Italian type called PAWLET, a French washed rind (a stinky) called DORSET, a blue called 802 BLUE (after the Vermont area code).

Three goat: A hard Pyrenees called DANBY, a French style tomme called MANCHESTER, a washed rind stinky called SLYBORO.

If you could only pick one what is your favorite type of cheese?

Washed rinds.

Last updated September 26, 2019