Stew Leonard’s Expands Cheese Shoppe; Plating Suggestions for Parties

21 Dec

Cheese . . . cheese as far as the eye can see, Timmy!

Think your addiction to Stew Leonard’s can’t grow any more than it is now? Well, prepare to dig deeper into the wormhole of awesomeness that is one of the best grocery stores around! That’s because they have expanded their already large selection of their Cheese Shoppe! Now you’ll be able to find more local and world-renowned cheese than ever! How much more? Try twice as much! BOOM!

 And, if you’re looking to put together a great cheese platter for Christmas, check out these great options that you can buy at Danbury, Norwalk, Newington, and Yonkers:

Aged Manchego: The best cheese to drink with red wine!  Aged for 12 months, this La Mancha sheep cheese offers salty notes of caramel and hazelnut.   Serve with quince paste and macona almonds for a real Spanish delicacy.

Beemster Vlaskaas Gouda: If you like cheddar, you’ll love Vlaskaas!  Best described as “cheese fudge,” this firm yet velvety cheese from the Netherlands can be eaten on its own – no cracker necessary!

D’Affinois Brie: Stew calls this one the perfect “first date” cheese: impressive, rich, and decadent!  Mild and a little tangy, spread this oozy French cheese onto a baguette or a water cracker.

Kaltbach Cave Aged Gruyere: Aged at least 12 months in Switzerland’s Kaltbach sandstone caves, this raw milk cow cheese is nutty and indulgent.  Also great for fondue, grilled cheese, or shaved onto a salad!  

Fresh Mozzarella : Freshly made by hand all day at Stew’s, this light and milky cheese should be enjoyed right away.   Our most popular cheese!  

 Parmigiano-Reggiano: This world famous Italian cheese has a nutty flavor and was first made at the Benedictine monasteries starting in about 1200.  Stew’s sells about 25 tons of Parmigiano-Reggiano every year.

Point Reyes Blue: This award-winning farm-stead raised blue cheese is made less than 100 miles away from San Francisco where cows graze on salty organic grasses flavored by the Pacific Ocean fog.  Also great when slathered onto a burger, porterhouse steak, or filet mignon.

Vat 17 Cheddar: A gold medal winner, the sweet & creamy Vat 17 tastes like a cheddar more than twice the price.  Aged for two years by cheese experts in Sheboygan, Wisconsin. 

 Vermont Creamery Bonne Bouche: America has outdone the French in this little, ashed round of goat cheese that resembles on the classic goat cheeses of France’s Loire Valley!  This oozing, spreadable cheese is made with fresh pasteurized goats’ milk from family farms.

If you want to go custom-plate, check out this tip from Stew’s:

When building a cheese plate, look to mix a few different milk types, including cow, sheep, and goat.  Don’t forget to create interest and excitement to your cheese plate by adding cured meats, dried fruit, nuts, grapes, and even Dalmatia Fig Spread – Stew’s favorite!  Serve with a selection crackers as well as a freshly sliced baguette from Bethy’s Bakery.


One Response to “Stew Leonard’s Expands Cheese Shoppe; Plating Suggestions for Parties”

  1. Jenny king at 1:27 pm #

    Mmmmmmanchego! I love Stew Leonard’s! They always have the freshest stuff and it’s always a fun experience :) thanks for the cheese plate tips! Most handy!


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