Filed under: Hay Fever
a book by Angela Miller, to be released April 2010
Do you dream of escaping the big city for a bucolic farm in the country? To grow vegetables, raise a few animals, and maybe even learn to make cheese? It would be a relaxing, simple life—wouldn’t it? Hay Fever tells the story of one prominent Manhattan professional who gave it a shot—and discovered that the “simple life” is often anything but. Seeking escape and diversion from family pressures, a demanding career, and an unfulfilling social life, Angela Miller and her husband set their sites on a charming nineteenth-century farm in Vermont. They got much more than they bargained for. What began as an innocent project to restore their new country home became a full-blown obsession that led to a successful artisanal cheese-making business-all while Miller kept her job in New York City.
This inspiring and funny tale reveals the inner workings of a growing, award-winning dairy farm and the painstaking effort and attention to detail that goes into every bite of cheese. For the cheese cravings the book is bound to stir up, Miller includes a handful of her own delicious recipes and those of food celebrities like Mark Bittman and Jean-Georges Vongerichten.
Miller is constantly asked: How do you sustain both a challenging career in the city and life in the country while ultimately making such great cheese? Hay Fever is her personal, entertaining story-perhaps a cautionary tale for some, but for many others just the motivation needed to explore a new culinary adventure, form a closer connection to food, and ultimately pursue a second or third “act” in life that is more fulfilling than simple “work.”
Hay Fever: How Chasing a Dream on Vermont Farm Changed My Life
Angela Miller with Ralph Gardner Jr.
Published by Wiley.
Filed under: Events
We are offering two-day workshops in making and aging cheese on the farm. Participants will learn the fundamentals of cheese making and how to set up and improve their own cheese businesses through making cheese and receiving classroom instruction at this licensed Vermont farmstead creamery. During the two days, we will learn to use starter and ripening cultures, make at least two varieties of cheese, and practice some techniques used in affinage (the process of aging cheese). There will be a strong focus on the technical aspects of cheese making and affinage, as well as information on facilities, equipment, marketing, and operations. Participants are encouraged to bring any of their cheeses to the class for all to try. Lunches and course materials, including many tried and true recipes, will be provided. A separate pair of clean water-resistant boots or shoes is required.
To learn more, please visit our website, ConsiderBardwellFarm.com
Filed under: Events
The Consider Bardwell Farm Cafe is open!
Join us in the barn cafe on Saturdays and Sundays 9AM to 2PM. There’s always some variety of local fresh baked goods, coffee, tea, homemade soup, or melted cheese sandwiches on offer. Live music happens on occasion as well, normally from 11AM to 1PM.
Filed under: Uncategorized
Consider Bardwell Farm was the first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell. A century later, Angela Miller, Russell Glover, Chris Gray, and master cheesemaker Peter Dixon, are revitalizing the tradition with goat milk from our herd of 100 Oberhaslis and cow milk from Lisa Kaimen’s herd of 30 Jerseys. Rotational grazing on pesticide-free and fertilizer-free pastures produces the sweetest milk and the tastiest cheese. Our cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free. Only microbial (non-animal) rennet is used in our cheese making. All our cheeses are aged on the farm.