Stew's Top 10 Specialty Cheeses

1. Parmigiano Reggiano

Italy - Cow’s milk • Aged 24 months • The ultimate table cheese • Grate directly onto pasta, soup or sautéed vegetables • Excellent in omeletts

2. Tour de Marze Double Créme Brie

France - Cow’s milk • Soft texture • Gentler brie - Kids love it! • Rich earthy flavor • Serve with fig spread, grapes, or candied nuts

3. Latteria Sorensina Provolone

Italy - Cow’s milk • Aged over 9 months • Natural rind is edible • Excellent grated or melted • Piquant sharp flavor • Serve with soppressata

4. Torero Matador Manchego

Spain - Sheep’s milk • Aged 6 months • Nutty caramel character • Most popular cheese in Spain • Serve with fig spread, quince, or honey

5. Vintage Gouda

Netherlands - Cow’s milk • Hard amber-colored cheese • Rich, sharp and slightly salty • Subtle sweet tones • Granular texture • Perfect for a dessert board

6. St. André Triple Créme Brie

Italy - Cow’s milk • Luxurious texture • Dense rich buttery flavor • Blends well with sweet flavors • Serve with caramel or pecans

7. Fromager D'Affinois Brie

France - Cow’s milk • Mild, buttery sweet flavor • Similar to triple créme brie • A nearly whipped spread with a tangy, milky texture • Serve with champagne and fresh fruit

8. Le Roulé Cranberry or Herb & Garlic

France - Cow’s milk • Upscale Boursin • Great spreadable cheese • Rolled by hand with either cranberry or garlic herbs • Serve with a crunch: crackers, pretzels or crostini

9. Le Gruyère

Switzerland - Cow’s milk • World famous mild flavor • Matures slowly in cave-like cellars • Great melting cheese • Perfect for fondue, grilled cheese or potato au gratin

10. Wensleydale & Cranberry

England - Cow’s milk • One of the oldest cheeses in England • Creamy open texture • Natural sweet acidity • Perfect served with fruit

Easy Steps To Create Your Own Cheese Board

1. Pick A Board

Choose a board that reflects the size and theme of your gathering. • Wood cutting board • Marble slab • Piece of slate • Even a serving platter works • Get creative!

2. Add Cheese

Look for a variety of milk sources, textures, flavors, colors and shapes. • Arrange your cheese clockwise from soft to firm. • Try to include a cow milk, sheep milk, and goat milk cheese.

3. Add Salt

Pick three of your favorite salty foods to add to your cheese board. • Marcona almonds or pistachios • Salami, soppressata or prosciutto • Assorted olives • Pickled gerkins

4. Add Sweet

Fresh and dried fruits are a great way to break up rich and salty foods. • Dried apricots or cranberries • Fresh berries and grapes • Freshly sliced apples and pears

5. Add Bread

Give your guests a variety of crunchy crackers and breads. • Classic Carr’s table water crackers • Stew Leonard’s fresh baked crostini • Fresh baguette from our own Bethy’s Bakery

6. Add Spread

Place small bowls within your platter to add flavor and texture. • Stew Leonard’s Local Honey • Whole grain mustard • Fruit preserves

7. Pick A Wine

General Rule of Thumb • Creamy cheeses with creamy whites or sparkling wines, like Brie and Champagne. • Hard, savory cheeses with fruit-forward red wines, like Cheddar and Zinfandel. • Soft, fresh cheeses with light whites like Goat Cheese and Sauvignon Blanc or Pinot.