* MEDIA ADVISORY *
STEW LEONARD’S CELEBRATES SWISS WITH CAVE-AGED KALTBACH CHEESE
Farm Fresh Food Retailer Welcomes Food Network Competitor Chef Elizabeth Falkner for Demo & Tasting
Join award-winning chef Elizabeth Falkner at Stew Leonard’s in Norwalk for a tasting of the celebrated and complex Kaltbach cheese. Chef Falkner will be on hand to greet customers as well as hand out samples of her Jambon & Emmi Kaltbach Gruyere Rotolo, a pizza-like dish featuring the floral nuttiness of Kaltbach cheese and black forest ham, and bites of Kaltbach cheese sampled with honey and local apples.
Swiss cheesemakers and affineurs carefully handpick a select number of wheels at six months in age to continue their refinement in the Kaltbach Cave in the Alpine Valley of Switzerland. The cave is a 20-million-year-old natural sandstone labyrinth with a small tranquil river that runs through it which also inspired its name. Kaltbach means “cold river,” and it’s what allows for a constant humidity of 96 percent in the cool, mineral-rich cave air. Extended cave aging makes for a more complex cheese – a smooth yet dense texture with a slight flake and pronounced crystal crunch.
Kaltbach Gruyere is a fantastic cheese on its own, but it is also extremely versatile in the kitchen, from sweet to savory, sophisticated to simple. For more recipes and information, please visit http://www.emmiusa.com/cheese/kaltbach/
Chef Elizabeth Falkner is a multiple award-winning chef, a James Beard Foundation Award nominee, and has appeared on numerous Food Network culinary competitions as well as on Bravo’s Top Chef Masters. Chef Falkner was also the first American to win the “Freestyle Neapolitan Pizza” category of the World Pizza Championship in Naples, Italy in 2012.
Saturday, September 22, 2018
11:00 a.m. – 2:00 p.m.
Stew Leonard’s in Norwalk
100 Westport Ave., Norwalk, Conn.
Store Phone for Customer Questions: 203.847.7213
@stewleonards • #stewleonards
@EmmiUSA (Facebook) •@Emmicheeseusa (Instagram) • #emmicheese
Meghan Bell, Stew Leonard’s, 203.750.6107 [email protected]
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