THE BIG CHEESE 3/5!
THE BIG CHEESE OF THE WEEK 3/5!
Our Vermont Cheese Special of the Week
Consider Bardwell Farm Pawlet
Consider Bardwell Farm was the first cheese-making co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell. Their cheeses are made by hand in small batches using only microbial (non-animal) rennet from whole, fresh milk that is antibiotic and hormone free.
Raw Jersey cow milk is the basis of this Italian-style toma, which is aged four to six months. Pawlet has a creamy texture and bright bite making it a great sandwich cheese or an appetizer with broad palate appeal. This versatile cheese
has earned numerous awards at American Cheese Society and the World Cheese Championships.