Pawlet
Straddling the border of Vermont and New York, Consider Bardwell is a 300 acre cheesemaking co-op that was first established in 1864 by Consider Stebbins Bardwell himself. Almost a hundred and fifty years later, owners Angela Miller and Russell Glover strive to maintain and improve upon the traditions of the co-op they've grown to love. Using the raw milk of their own herd of Oberhasli goats and the milk from a neighboring farm's herd of Jersey cows, master cheesemaker Peter Dixon makes small batches of cheese by hand.
Made in the style of an Italian Toma, Pawlet, is named after a nearby town in Vermont. The texture is creamy, dappled throughout with tiny holes. Flavors are rich with notes of browned butter, marked by a splendidly bright and piquant finish. Pawlet proves to be versatile cheese, offering itself well for anything from snacks and sandwiches to the perfect melting cheese in any of your favorite recipes.
Farm / Company: Consider Bardwell
Cheesemaker: Peter Dixon
Proprietor: G Gray, P Dixon, R Grover, A Miller
Affineur: Peter Dixon
City, State: West Pawlet, Vermont
Region: Northeast
Country: USA
Milk Type: Cow
Milk Treatment: Raw
Rennet: Vegetarian
Rind: Natural
Texture: Firm
Aging: 4 - 6 Months
Size(s): 10 pounds
