CUTTING THROUGH THE CHEESE CLUTTER

Stew Leonard’s Announces Free Specialty Cheese Tasting Events in March

NORWALK, Conn., Feb 15, 2006 -- Stew Leonard’s specialty cheese section has grown 20% in the last year, and the store currently offers hundreds of cheeses from all over the world. Consumption of cheese in the U.S. has been growing significantly, too – the average American eats 31 pounds of cheese a year, an increase of more than six pounds since 1990. What has helped spark this trend is the growing popularity of artisanal (handmade) cheeses and the increased availability of imported cheeses. More people are also embracing the European custom of serving a cheese course after the main meal but before a sweet dessert, which is a good accompaniment to finish the bottle of wine ordered at dinner.

With the vast array of specialty cheese offerings, it can be confusing to know what cheeses to select, what wines they pair well with, and how to properly store and serve them. To help customers cut through the cheese clutter, Stew Leonard’s will hold a “Celebration of Cheese” promotion throughout the month of March with free specialty cheese tasting events. Stew Leonard’s has also created a consumer brochure, available at all three stores, containing fromage facts and tips for selecting, storing and serving specialty cheeses, and suggestions for putting together a cheese board with wine pairings.

"I feel like a fish out of water standing in front of the specialty cheese section,” said Rosanna O., a customer from Westport, Connecticut. “It definitely helps to taste the cheese before buying it. You don’t want to take a chance of purchasing a new cheese without tasting it first."

Selecting a specialty cheese can be overwhelming for people. With this in mind, every weekend in March, all Stew Leonard’s stores will hold a specialty cheese sampling event from 11:00 A.M. to 3:00 P.M. on Saturdays and Sundays. Following are the themes and featured cheeses for each weekend:

March 4 and 5: Specialty Cheese Top Sellers

• Featuring Wensleydale with Cranberries, a creamy, firm cow’s milk cheese that has a subtly sweet flavor and St. Andre, a triple-crème soft-ripened cheese from France that has a rich buttery taste.

March 11 and 12: Celebrating St. Patrick’s Day with Irish Cheese

• James Boshell, Stew Leonard’s Norwalk store cheese buyer, is originally from Ireland. A few years ago for St. Patrick’s Day, James brought in Vintage Irish Cheddar cheese, which has been aged for 12 months. Today, Stew Leonard’s sells more of this cheese than any other store in the world, according to the Irish Dairy Board.
• Customers will have the opportunity to taste Vintage Irish Cheddar as well as other Irish specialty cheeses during this tasting weekend.

March 18 and 19: Tip-Toe through the Tulips with Cheeses from Holland

• Holland is known for its mellow and rich Gouda cheeses, and this tasting event features three distinct Goudas from Holland: Red Gouda, Smoked Gouda, and Parrano, a Gouda cheese that has been aged for nine months and has the characteristics of parmesan cheese, but with a smooth texture.

March 25 and 26: Bite into Big Apple Cheeses

• Many great-tasting cheeses are made in New York State, and customers will have the opportunity to sample the cream of the crop, including Adam’s Reserve Aged 12 month N.Y. State Cheddar, winner of the Best of Class Gold Award in the 2004 World Championship Cheese Contest, and Yancy Horseradish Cheddar.

“What is so interesting about specialty cheese is the story behind how it was made and where it came from, because cheese picks up the characteristics of the region -- what is known as terroir. The region’s climate to the native grasses and wild flowers that the dairy animals grazed on, can be subtly detected in the flavor of the finished cheese,” said Larry Zimmerman, Stew Leonard’s Yonkers store cheese buyer.

“Like wine, there is a whole romance behind specialty cheeses, from how a cheese continues to age and ripen over time, to learning about the characteristics of the different cheese-making regions within a category. For example, how Gorgonzola from Italy differs from French Roquefort and English Stilton, even though they are all blue cheeses,” said Rich Falcone, Stew Leonard’s Danbury store cheese buyer. “This event will give customers an opportunity to taste cheeses from different regions and perhaps find some new favorites.”

Following are some of Stew Leonard’s cheese mongers’ top tips featured in the brochure:

• Buy cheese that has been cut from a wheel versus pre-packaged.
• Serve cheese at room temperature for optimal flavor and texture. Remove from the refrigerator one hour before serving.
• To arrange a cheese plate, select three to four cheeses. Vary the cheeses by texture, as well as type of milk (cow, goat and sheep). You can also serve different cheeses from the same country to compare.

Stew Leonard's began as a small dairy store founded in Norwalk, Conn. in 1969 with just seven employees. Today, Stew Leonard's is still family-owned and operated, but has grown to become a nearly $300 million dollar business with 2,000 employees. In addition to the original store in Norwalk, Conn., Stew Leonard's has stores in Danbury, Conn. and Yonkers, NY., with additional stores planned in East Farmingdale, N.Y and Orange, Connecticut. For more information, visit Stew Leonard's website at www.stewleonards.com.