Bushra Griffith
Pawlet is an award-winning Italian-style toma cheese made from raw cow's milk. Named after the town of Pawlet, VT, it is made exclusively with the milk of Woodlawn Farm's Holstein herd. For many years, it was made by the team at Consider Bardwell Farm, where it amassed a dedicated following and multiple awards.
| Characteristics | Values |
|---|---|
| Name | Pawlet |
| Type | Italian-style toma |
| Milk | Raw cow's milk (Jersey cow milk or Holstein milk) |
| Rind | Washed |
| Texture | Mild, creamy, and perforated with holes |
| Flavour | Rich, grassy, earthy, sweet, herbal, and funky |
| Aging | 3-6 months |
| Awards | 2008 & 2009 American Cheese Society, 2008 World Jersey Cheese Awards, 2010 World Cheese Championship |
| Manufacturer | Woodlawn Farm |
| Previous Manufacturer | Consider Bardwell Farm |
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What You'll Learn
Pawlet is made from raw cow's milk
Pawlet is a washed-rind tomme with a mild, creamy paste, perforated with holes (known as "eyes" in the cheese world). It has a supple and indulgent texture and tastes rich, grassy, earthy, and sweet. It is washed in brine and aged for three to six months.
Pawlet is a very versatile cheese, perfect for melting and just as comfortable on a cheese board as it is in a gratin or on a burger. It has a distinctive herbal flavour with a funky stink and goes well with grilled sandwiches and burgers.
Pawlet is an award-winning cheese, having won accolades at the 2008 & 2009 American Cheese Society, 2008 World Jersey Cheese Awards, and 2010 World Cheese Championship.
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It is an Italian-style toma
Pawlet is an Italian-style toma, named after the town of Pawlet, VT, which is famous for its slate, syrup, and timber. It is made from raw Jersey cow milk, although it is now made with 100% Holstein milk. The cheese is washed in brine and aged for three to six months. It has a creamy, buttery paste, with a distinctive herbal flavour and a funky stink. It is a very versatile cheese, perfect for melting and goes well with grilled sandwiches and burgers. It can also be used on a cheese board or in a gratin.
Pawlet is an award-winning cheese, having won accolades at the 2008 & 2009 American Cheese Society, 2008 World Jersey Cheese Awards and 2010 World Cheese Championship. It is made at Woodlawn Farm, which has leveraged the award-winning cheese recipes of Consider Bardwell Farm. The cheese is made in a huge, old dairy barn, with wheels of cheese aged on boards of hemlock wood in separate caves.
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It is named after the town of Pawlet, VT
Pawlet is an Italian-style toma cheese made from raw Jersey cow milk. It is named after the town of Pawlet, VT, which is famous for its slate, syrup, and timber. The cheese is made exclusively with the milk of Woodlawn Farm's Holstein herd, which is exceptionally high in fat and protein, contributing "intense umami, brothy, meaty, onion notes" to the Pawlet cheese. The cheese is washed in brine and aged for 3 months, resulting in a mild, creamy paste perforated with holes, known as "eyes" in the cheese world. Pawlet has a rich, grassy, earthy, and sweet flavour, reflecting the characteristics of the place where it is made. It is a versatile cheese that can be enjoyed on a cheese board, in a gratin, or on a burger.
Consider Bardwell Farm, located in a huge, old dairy barn, was previously responsible for making Pawlet cheese. The cheesemaking facility and aging room were later passed on to Woodlawn Farm, which continues to produce the award-winning Pawlet cheese. The cheese is aged upstairs in separate caves, where older wheels of orange, basket-weave-imprinted Pawlet rest on boards of hemlock wood.
Pawlet has received multiple awards, including accolades at the 2008 and 2009 American Cheese Society, the 2008 World Jersey Cheese Awards, and the 2010 World Cheese Championship. The cheese is available year-round in 10-pound wheels and has gained a dedicated following among both retail and restaurant customers.
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It is made at Woodlawn Farm
Pawlet is an Italian-style toma cheese made from raw cow's milk. It is named after the town of Pawlet, VT, which is famous for its slate, syrup and timber. The cheese is made at Woodlawn Farm, where it has been made for many years, although it was originally made by the team at Consider Bardwell Farm. Woodlawn Farm uses milk from its own Holstein herd, which gives the cheese a rich, grassy, earthy and sweet flavour. The cheese is washed in brine and aged for three months.
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It was previously made at Consider Bardwell Farm
Pawlet is an Italian-style toma made from raw Jersey cow milk. It is named after the town of Pawlet, VT, which is famous for its slate, syrup, and timber. The cheese was made for many years by the team at Consider Bardwell Farm, where it amassed a dedicated following and multiple awards. It is now made at Woodlawn Farm, which is 15 minutes away from the former Consider Bardwell cheese facility.
Consider Bardwell Farm was able to pass on the cheesemaking facility and aging room to Woodlawn, but the cheese being made there now has a slightly different attitude. The cheesemaker said Woodlawn's milk is exceptionally high in fat and protein, too, and contributes "intense umami, brothy, meaty, onion notes" to the Pawlet that were not in previous versions.
Pawlet is a versatile and inviting cheese, just as comfortable on a cheese board as it is in a gratin or on a burger. Its mild, creamy paste is perforated with holes (known as "eyes" in the cheese world), which add to its supple and indulgent texture. It is washed in brine and aged for three months.
Consider Bardwell Farm was able to pass on its award-winning cheese recipes to Woodlawn Farm, which has leveraged them in a shot at survival.
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Frequently asked questions
Pawlet cheese is made in the town of Pawlet, VT.
Pawlet is made from raw cow's milk, specifically from Woodlawn Farm's Holstein herd.
Pawlet has a distinctive herbal flavour with a funky stink. It is rich, grassy, earthy, and sweet.
