From The Pasture to the Cave at Consider Bardwell
Nona Brooklyn brings us this great, in-depth piece on Consider Bardwell in Pawlet, Vermont, covering everything you need and want to know about the farm's cheesemaking operation:
Our day at Consider Bardwell began early on a drizzly morning with farm managers Margot Brooks and Alex Eaton, as they led the goats, waiting eagerly by the pasture gate for their morning milking, to the barn. Margot and Alex fell in love in college, and now collaborate on the neverending work of managing the farm’s animals and fields.
So Margot, Alex, how did you guys end up here, doing this?
Margot: I grew up in upstate New York, on my family’s dairy farm. My dad’s was the fifth generation to be farming there. When I was growing up it was my dad and his brother and their father – my grandfather – who were doing the farming. They were milking around ninety cows. It was a 900 acre farm. It was a conventional farm in that they were selling their milk into the commodity market.