News of the Day


by Craig Altschul

Bardwell Farm, in West Pawlet, is busy creating cheeses named after several Southern Vermont towns, including Manchester, Dorset, and Rupert, says the Rutland Herald. The latest creation by Bardwell’s cheesemaker Peter Dixon is the Equinox Cheese, named after the mountain overlooking the historic Equinox Resort and Spa. Why the name choice? Because it was a “mountainous, big, bold cheese,” says Bardwell Farm’s partner Chris Gray. The Equinox is just one of several local Vermont cheeses served in the Falcon Bar and their other hotel restaurants. Guests not only can enjoy a cheese plate while staying at the Equinox, but can purchase the same local cheeses at the Cheese Shop in Arlington to take home. The official description of the Equinox cheese is “hard, extra-aged, raw goat’s milk cheese, inspired by dry Italian cheeses like Piave and Asiago.” Most people would simply describe it as tasty.

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About Craig Altschul

Craig Altschul is Editorial Director of He is a veteran snow journalist, having covered the sport for more than 40 years. His syndicated snow sports humor column, Ski Tips, ran in newspapers across the country for 20 years. He was Global Editor-in-Chief for OnTheSnow for 12 years and has written for a variety of magazines and newspapers. Altschul is past president of both the Eastern Ski Writers Association and the North American Snow Journalists Association.

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