Stew's Top 10 Specialty Cheeses
1. Parmigiano ReggianoItaly - 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 BrieFrance - Cow’s milk
• Soft texture
• Gentler brie - Kids love it!
• Rich earthy flavor
• Serve with fig spread, grapes, or candied nuts
3. Latteria Sorensina ProvoloneItaly - Cow’s milk
• Aged over 9 months
• Natural rind is edible
• Excellent grated or melted
• Piquant sharp flavor
• Serve with soppressata
4. Torero Matador ManchegoSpain - Sheep’s milk
• Aged 6 months
• Nutty caramel character
• Most popular cheese in Spain
• Serve with fig spread, quince, or honey
5. Vintage GoudaNetherlands - 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 BrieItaly - Cow’s milk
• Luxurious texture
• Dense rich buttery flavor
• Blends well with sweet flavors
• Serve with caramel or pecans
7. Fromager D'Affinois BrieFrance - 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 & GarlicFrance - 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 GruyèreSwitzerland - 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 & CranberryEngland - 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 BoardChoose 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 CheeseLook 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 SaltPick 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 SweetFresh 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 BreadGive 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 SpreadPlace small bowls within your platter to add flavor and texture.
• Stew Leonard’s Local Honey
• Whole grain mustard
• Fruit preserves
7. Pick A WineGeneral 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.