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Four Fat Fowl sources the milk for St. Stephen from Dutch Hollow Farms in nearby Schodack, NY. This decadent hand-crafted triple crème has a soft and creamy texture and a rich mouthfeel. The flavors are butter, hay, and fresh cream, while the edible rind contributes earthy, mushroomy notes. We love St. Stephen with a glass of sparkling wine.

The name Four Fat Fowl is a nod to an early colonial landholding system imposed by Dutch settlers. In the seventeenth century, the Dutch colonized the Hudson Valley and established a patroonship system. The patroon acted as the landlord to tenants who rented land to live on and farm. Stephentown was named after Stephen Van Rensselaer, the last patroon of the patroonship that now comprises Rensselaer County. His tenants called him the “Good Patroon” because he was lenient in collecting rent, which included a day’s labor, ten to twenty bushels of wheat per hundred acres, and “four fat fowl.”

Farm/Producer/Importer: Four Fat Fowl
Place: Stephentown, NY
Style: Bloomy, Triple Creme
Milk Type: Cow
Rennet: Traditional
Age: 4-6 Weeks
Pairing: Champagne, Wheat beer

In 2003 esteemed cheddar producer Cabot had a burning desire to produce a more traditional cloth wrapped cheddar, something a bit more artisan, a definite departure from their usual cheddar. The only problem was they did not have the type of aging caves necessary to age a bandaged wrapped cheddar. After a bit of searching, they heard about two brothers, Andy and Mateo Kehler in Greensboro, VT who were making cheese and aging it on their farm. A collaboration ensued and their partnership endures. The wheels are produced at Cabot then sent to the Cellars at Jasper Hill Farm to be aged to their brothy, buttery, earthy glory. The texture is slightly crumbly and crystalline but melts in your mouth. This wheel was selected just for us. Cabot Clothbound is an award winning cheese, winning Best in Show at the American Cheese Society Conference in 2006.

Farm/Producer/Importer: Cabot Cooperative Creamery/Cellars at Jasper Hill
Place: Greensboro, VT
Style: Firm
Milk Type: Pasteurized cow
Rennet: Vegetarian
Age: 9-13 months
Pairing: Pinot Noir, sparkling cider or a hoppy ale

We work closely with cheese selector and importer Essex St. Cheese to source this incredibly aged gouda. The cheese is produced in northern Holland by the Cono Co-op and then is aged by affineur and cheesemonger Betty Koster. Betty ages these wheels at a slightly warmer temperature than typically aged gouda. The result is a deep flavor, plenty of tyrosine crunch (proteins) and a texture that is not too dry and brittle. It is creamy with distinctive hazelnut flavor and deep caramel notes.

Farm/Producer/Importer: Cono Co-op/Fromagerie L'Amuse/Essex St Cheese
Place: Beemster region, The Netherlands
Style: Hard
Milk Type: Cow
Rennet: Traditional
Age: 24-26 months
Pairing: Cabernet Sauvignon, double IPA

Spicy chili peppers are cooked down in a bath of apple cider vinegar, ginger root, garlic, and a touch of lime juice. This jam has a smooth, lingering spice with a kick of flavor from all sides.

Made in VT by our friend Whitney Lamy, Castleton Crackers are perfect for spreading with your favorite cheese. These hand-rolled, hand-cracked crackers are simple and buttery and pair well with all cheeses.