Event

SLOW U: CONSIDER BARDWELL, How Cheese Can Change Your Life

Second job farmer, Angela Miller, decided that her too busy and too strained life needed a bucolic turn. So, she and her husband decided to "just" buy a Vermont farm and make cheese, easy they thought. What started as a week-end hobby, with her first six "girls", as Angela calls her goats, developed into a consuming passion and an artisan cheese phenomenon. On the 300 acre Vermont farm, started by Consider Stebbins Bardwell in 1864, Angela and her partners, including cheese maker extraordinaire, Peter Dixon, make nine seasonal and year 'round cheeses from the milk of the farm's 100 Oberhaslis goats and Lisa Kaiman's Jersey Girls Dairy herd of 30 Jersey Cows. Join Angela as she talks about her life in cheese. Angela will be joined by Consider Bardwell's master cheese maker Peter Dixon, who will discuss the cheese making process and lead a tasting of Consider Bardwell cheeses including award winning; washed rind, raw cow Dorset; aged, raw goat Manchester; aged, raw cow "toma", Pawlet; and aged, raw cow "Alpine", Rupert. Angela's new book, "Hay Fever", and Consider Bardwell cheeses will be available for purchase (cash, please). Proceeds from this event will support the programs of Slow Food NYC.