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Consider Bardwell Farm Pawlet

$29.99/Lb





Pawlet's a town that brings Americans slate, syrup and timber and-- even better-- Pawlet's a cheese that 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.

Just the Facts

Country
United States
Region
Vermont
Milk Type
Cow
Pasteurization
Raw
Rennet Type
Vegetarian
Age
4-6 months
Pour a glass of...

  • Chardonnay

    This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

    Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.

    Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne



    New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.

    Pair with: Slightly stronger cheese like sweet Tickler cheddar, or a mild washed rind.



    Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.

    Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

  • Cider

    Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

    English style: drier, more like a beer, with nice acidity.

    Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.



    Basque/Normandy : barnyardy and funky, but still with a little sweetness.

    Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.



    American Cider: often, but not always on the sweeter side.

    Pair with: Sweet and earthy Bleu Mont Bandaged Cheddar or malty Bleu d’Auvergne.

  • Lagers and Kolsch

    Lager, Dunkel, Schwarz, Pilsner, Kolsch Ale

    Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.

    Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.



  • Merlot

    A smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.

    Pair with: Earthy tommes like Toma Walser, mellow Fontina, or a lightly aged goat cheese like Leonora.



Founded in 1864 by Consider Stebbins Bardwell, this 300-acre farm was Vermont’s first cheesemaking coop. Now, more than 100 years later, Angela Miller and Russell Glover are continuing the tradition, making cheese by hand using milk from their herd of 100 Oberhaslis goats, and from cows at neighboring partner farms. All of the milk used to make their small batches of cheese is free of antibiotics and hormones, and animals graze on pesticide- and fertilizer-free pastures that straddle Vermont’s Champlain Valley and Washington County, New York. The farm recently joined the USDA Grassland Reserve Program, which is a voluntary conservation membership that emphasizes biodiversity of local flora and fauna. Diverse diets help the cows and goats produce sweet and flavorful milk, which means tasty cheese for all of us!

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