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Straddling the New York and Vermont state line, Consider Bardwell made cheese a century ago, shipping on the railroad that once bisected the 300-acre farm. Today, cheesemakers are revitalizing the tradition with goats’ milk from their herd of Oberhaslis and local Jersey cows’ milk. Goats’ milk cheeses are Mettowee, a fresh chevre, Danby, a feta, Manchester, a raw-milk aged tomme. Experience, a bloomy-rind, is available seasonally. Cows’ milk cheeses are Dorset, raw-milk washed rind, and Rupert, an Italian Alpine 4-month old. Farm tour includes baby goat petting, a tour of the barn and cheese rooms, goat games, and cheese tasting. we're at 1333 Vt. Route 153 in West Pawlet, VT. (just south of West Pawlet hamlet.)