An Italian-style tome cheese, Pawlet is made in Vermont made from raw milk from Jersey cows that feed on fresh pastures in the spring, and feed in the winter, producing a mellow, buttery and nutty cheese.
Pawlet is aged between 4 to 6 months, developing a semi-firm, pliable texture, with small eyes on the paste. The washed rind has a pungent aroma that encases a rich cheese with lovely nutty and mushrooms flavors. It has great melting properties, so feel free to use it for a delicious grilled cheese, fondue or au gratin dish.
This award-winning cheese was an American Cheese Society Winner in 2008 and 2009 and 2012, and a World Cheese Championship Winner in 2010.
Consider Bardwell was very first cheese-making co-op in Vermont, founded in 1864. The coop specializes in small-batch artisan cheeses made by hand using the milk from local goats and cows. The milk is antibiotic and hormone free, just sweet and fresh, right from the udder to the vats.
Usually ships within 1 business days.
Product is perishable and must ship via Overnight service.