Consider Bardwell offers up yet another great cheese – Pawlet, named for the town from which they hail, is made of raw Jersey cow milk in the Italian toma style. It’s buttery, eggy, and bright, with a semi-soft consistency that melts beautifully. Yielding, creamy, and a bit nutty it’s earned numerous awards at American Cheese Society and the World Cheese Championships. Meaty and mushroomy Pawlet deserves every accolade possible!
Since Pawlet tastes of grassy barnyard butter pair it with some fresh-from-the-oven 7-grain bread loaves. Pair with crisp whites and ales for a trully satisfying cheese experience.
How Pawlet is Made
Pawlet is modeled after Northern Italian table cheeses, like the town it comes from, is interesting and rooted in tradition. Consider Bardwell is a family farm that straddles Vermont’s picturesque Champlain Valley and New York’s agri-centric Washington County. Under the tutelage of master cheesemaker Peter Dixon, and with the guidance of Consider Bardwell team Angela Miller, Russell Glover, and Chris Gray, cheesemakers handcraft their cheese from raw Jersey cow milk delivered each morning to the classic barn located on America’s first dairy cooperative begun by Consider Stebbins Bardwell in 1864.