This raw cow’s milk, washed-rind tomme is versatile and inviting. It's just as suited to a cheese board as it is to a gratin or on a burger. Its mild, creamy paste is perforated with holes (in the cheese world, these are known as “eyes”), which add to its supple and indulgent texture. Made exclusively with the milk of Woodlawn Farm’s Holstein herd, Pawlet tastes like where it’s made: rich, grassy, earthy, and sweet. Washed in brine and aged for 3 months. Woodlawn's milk has always been part of Pawlet, but the cheese was made for many years by the team at Consider Bardwell Farm, where it amassed a dedicated following and multiple awards. Now, following Consider Bardwell’s 2024 closure, seventh generation dairy farmer Seth Leach, and his wife Kate, along with veteran cheesemaker Leslie Goff Tyminski (who had been the cheesemaker at Consider Bardwell until 2019), are making their Pawlet. Consider Bardwell was able to pass on the cheesemaking facility and aging room to Woodlawn, but the cheese being made there now has a bit of a new attitude. Like many things in the cheese industry, Pawlet has become a celebration of cheesemaking tradition, which also embraces community, innovation, and growth. You can taste the love!
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