PAWLET, CONSIDER BARDWELL FARM, VERMONT :: RAW COW’S MILK
We know we had you at bacon, but this pairing is so much more. Pawlet, a natural-rind cow’s-milk cheese, is named after the town in which it is made. It is pliable and creamy, the perfect foundation for the sharp, acidic, bright flavors of the mustard. Bacon just makes everything better. If you are serving your Pawlet on slate, it just may have come from the same place as the cheese! The town of Pawlet is in an area known as Slate Valley.
YIELD: 2 CUPS
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 2 DAYS
1 cup yellow mustard seeds
1 cup white wine vinegar
¼ cup dry white wine (e.g., pinot grigio)
2 tablespoons light brown sugar
4 ounces smoked bacon
1 tablespoon bacon fat, reserved from cooking bacon
1 teaspoon ground cinnamon
¼ cup plus 1 tablespoon molasses
Pinch of salt
Combine the mustard seeds, vinegar, wine, and brown sugar in a 32-ounce pickling jar, or in a metal or plastic container. Let the mustard seeds soak, covered, at room temperature for at least 12 hours or overnight.
Preheat the oven to 350°F.
Line a baking sheet with parchment paper. Lay the bacon in a single layer on the baking sheet. Bake until crispy, about 12 to 15 minutes.
Remove the bacon from the oven. Reserve 1 tablespoon of bacon fat. Set aside. Once the bacon is cool, chop into small pieces.
Add bacon, bacon fat, cinnamon, molasses, and salt to the soaked mustard seeds.
Using a hand blender, blend the mustard until it starts to thicken and hold its shape. Don’t blend too long; you want to avoid breaking apart the seeds and turning the mixture into a purée. (But even if you blend a little too long, it will still taste good!) If you are using a stand blender or food processor, pulse the mustard a few times to reach the desired consistency.
Spoon the mustard into an airtight container. Store in the refrigerator for at least 1 day before serving to infuse the flavors.
Chef’s note: Make ahead. It will keep for up to 3 weeks in the fridge.
Other cheeses to serve with this accompaniment: Mimolette, Point Reyes Toma, or an Alpine cheese like Gruyère or Comté.
Creative suggestion: Don’t worry about leftovers because you are going to want to put this mustard on your sandwiches, burgers, and hot dogs!