Great conversation with the people behind the cheese and ciders.
Four courses. Four cheeses. Four ciders. Flavors to blow you away. An epic brunch.
Consider Bardwell Farm was the very first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell himself. A century later, Angela Miller and Russell Glover bought the farm and continued the tradition of making incredible small batch Vermont cheeses. Consider Bardwell uses goat milk from their own herd, and cow milk from their neighbors in West Pawlet’s picturesque rolling hills.They sustain-ably source meat from their cows, whey-fed pigs and eggs from their hens.
Murray’s Cheese Bar Chef Amy Stonionis presents four courses of total Vermont joy,incorporating the farm’s humanely raised meats and eggs. The courses will be paired with Vermont ciders, Slyboro, Shacksbury and Eden Ice Cider. Meet these incredible cheese makers and cider makers as you feast upon their delicious creations.