Made from raw Jersey cow milk, Pawlet is an Italian-style toma, aged four to six months. It is named after the town of Pawlet, VT, which is famous for its slate, syrup, and timber. With a creamy, buttery paste, Pawlet has a distinctive herbal flavour with a funky stink. It is a very versatile, perfect-for-melting cheese that goes perfect with grilled sandwiches and burgers. This cheese is available year-round in 10 pound wheels. Pawlett is an award-winning cheese having won accolades at the 2008 & 2009 American Cheese Society, 2008 World Jersey Cheese Awards and 2010 World Cheese Championship.


6 ratings

Lynn Sturtevant

3 years ago

Flavorless alone. Probably better melted. Too lazy to try that. Doesn't stand out


3 years ago

This is like a soft manchego with a more aromatic finish. Very creamy and nutty.

Richard Means

3 years ago

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