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31 Cheeses in 31 Days: Day Twenty-eight: Pawlet

2012 American Cheese Month 31 Cheeses in 31 Days: Day Twenty-eight: Pawlet

Cheese: Pawlet

Who: Consider Bardwell Farm

Website: Consider Bardwell Farm

Where: West Pawlet, Vermont

Milk Type: cow, raw

Texture: semi-soft

Rind: washed

Shape: 10lb wheel

Flavor: buttery and a little grassy on the finish

Like Rupert from earlier this month, Pawlet is Consider Bardwell Farm’s cheese named after the town where CBF is located. It’s an Italian “toma” or French “tomme” style cheese. The northern Italian traditional cheese is typically bright, grassy, tangy and creamy with a buttery flavor and creaminess and that’s true for Pawlet, particularly the notes of butter and the creaminess. Pawlet is smooth and a quick melter. You’d get a decadent grilled cheese from this one. And it’s a young cheese, aged only four to six months, and that’s reflected in the simple flavors.

It’s a washed rind and has a bit of that funky, alpine/washed rind stink but it’s mild and, unless you eat the rind, not present in the flavor. This is the sort of artisan cheese that any more cautious cheese eater would love. Pairs easily with fruit and fruity white wines – a New Zealand Sauvignon Blanc would shine here. It’s simple flavor means it would also align with a wide range of beers and ales. My favorite nut brown, a wheat brew or a Belgian Triple would all be good bets.

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