Consider Bardwell Farm Pawlet
Pawlet's a town that brings Americans slate, syrup and timber and-- even better-- Pawlet's a cheese that's delivers just as eclectic and delightful a mix. Hailing from Consider Bardwell, a farm that straddles Vermont's picturesque Champlain Valley and New York's agri-centric Washington County, Pawlet tastes of grassy barnyard, cultured butter, and fresh-from-the-oven 7-grain bread loaves. 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 each wheel from raw Jersey milk delivered each morning to the historic barn-turned-cheese house located on America's first dairy cooperative begun by Consider Stebbins Bardwell in 1864. Yielding, creamy, and nutty on the palate, Consider Bardwell has earned numerous awards at American Cheese Society and the World Cheese Championships, and we certainly agree- mushroomy, meaty Pawlet deserves every accolade we can bestow.
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