Straddling the rolling hills of Vermont's Champlain Valley and easternmost Washington County, New York, 300-acre Consider Bardwell Farm LLC was the first cheesemaking co-op in Vermont, collecting fresh milk each day from surrounding farms from 1864 to 1932 and shipping big wheels of cheddar on the Dayton-Hudson Railroad that ran through the property along the Indian River to Albany, Boston and beyond. Now, over a century later, Russell Glover and Angela Miller are revitalizing the cheese-making tradition with Mettowee, the signature fresh and aged cheeses from their herd of registered Oberhasli (Swiss Alpine) goats. They are rotationally grazed on pesticide and fertilizer-free pastures and supplemented with organic grain to produce the finest milk. Former President of the New York Cheesemakers Guild and judge at the American Cheese Society, Peter Kindle, developed the new cheeses with Consider Bardwell's Cheesemaker, Peggy Galloup, who also serves as dairy manager.

Dorset
An aged, raw, washed-rind Jersey cow's milk. 2 pound tomme, available throughout the year.