St. Stephen

Dense and irresistible, satiny-rich paste.
An adorable little hatchling from the Hudson Valley.
Quick Facts
Please note, due to the perishable nature of this delicious cheese, your order will need to ship Overnight.
Country of Origin:
United States
Milk Type/Treatment:
Pasteurized Cow
Rennet Type:
Animal
The Flavor Experience
It’s not just the texture that gets buttery here. Sure, the
paste of Four Fat Fowl’s St. Stephen has that dense silk, but these adorable
little wheels are redolent with the flavor of fresh, creamery butter. With an
inviting saline zing, this American softie is jumping into the hearts of
cheeselovers left and right.
The Story
Located in Stephentown, in the Hudson Valley, Four Fat Fowl’s
name is a nod to an early colonial landholding system. Dutch settlers introduced
“patroonship”, a sort of friendly version of the feudalism. Stephen Van Rensseleer, whose name is lent to
the county, town, and cheese, was a “patroon”, or landlord, known to be especially
forgiving when it came to rent, even letting established residents almost
entirely off the hook. After seven year’s tenantship, a year’s rent cost only
one day of labor, twenty bushels of wheat, and, you guessed it, four fat fowl.
Usage Tips
Soft, dark bread (think pumpernickel) welcomes the buttery
joy of St. Stephen, especially when joined by some mustard
and a handful of cornichons. A
gorgeous plate like this begs for pate. We especially love Larchmont’s Pate de
Campagne, also hailing from beautiful New York State. All you need is a bottle of Pinot Noir and you’ve
got yourself the perfect spread.