Made in Vermont by local coop Consider Barwell Fams, Manchester is a great American artisan raw goat’s milk cheese, and a 2015 winner of the American Cheese Society. The texture is firm, but incredibly dense and creamy, thanks to the injection of cream in the making process. It’s washed in brine, for a thin hard rind that’s encases the velvety pate inside.
This is made in a tomme or wheel form, like most mountain-style cheeses, and made from the milk of local Oberhasli goats. It slices neatly, perfect to pair with rustic bread or crackers, the ivory paste growing creamier and denser as it ages. The flavor is rich and full of earthy, with nutty and mushroom flavors that match perfectly to ciders.
Consider Bardwell was very first cheese-making co-op in Vermont, founded in 1864. The coop specializes in small-batch artisan cheeses made by hand using the milk from local goats and cows. The milk is antibiotic and hormone free, just sweet and fresh, right from the udder to the vats.
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