Manchester is an aged, raw goat's milk cheese produced by Consider Bardwell Farm, a cheese making co-op company located along the border of Vermont and New York. Angela Miller and her husband, Russell Glover makes this mountain style tomme from their own herd of Oberhasli goats. Regular brine washing gives the cheese a natural gray-brown pitted rind and pungent kick in the open, semi-firm, ivory-coloured paste. Due to rotational grazing on the pastures, each cheese batch has a distinct flavour, but typically a bright lactic tang with undertones of woods and mushrooms. Try pairing the cheese with fresh and hard ciders to bring out its punch. The cheese has won many awards including 2010 World Cheese Championship Winner and 2008 & 2011 American Cheese Society Winner.
2 years ago
Visited the farm. Met Angela. Enjoyed these exquisite goat cheeses. Mild crystallization and significant difference from center to rind in depth, flavor, and texture. I recommend the aged reserve.