Pawlet
- Producer
- Consider Bardwell
- Country
- United States
- Region
- Vermont
- Size
- 12-14 ins diameter, 3-4 ins high
- Weight
- 10 lb
- Website
- www.considerbardwellfarm.com
- Milk
- Cow
- Classification
- Semi Soft
- Rennet
- Microbial
- Rind
- Washed
Named after the town in which it’s made, Pawlet is an Italian-style Toma with mild, sweet, and grassy flavors.
Aged for 3+ months in the on-site caves at Consider Bardwell, this washed-rind cheese develops a sunset-orange rind and a succulent meltability, equally at home in a grilled cheese as it is on a charcuterie board.
Straddling the rolling hills of the Vermont and New York state line, Consider Bardwell Farm is a dairy and creamery with very old roots. The farm, founded in 1863 by Consider Stebbins Bardwell, was the first cheesemaking co-op in Vermont. At that time, morning milk from surrounding farms was brought by open horse-drawn wagons and made into large wheels of cheese that were shipped by train to Boston and Albany.
A century and a half later, Angela Miller and Russell Glover are revitalizing the tradition with pasture-based raw milk from Jersey cows with the support of their neighbor, Indian River Farm.
