Exclusive to Walter Stewart’s – Caviar Petrossian

Walter Stewart’s is the exclusive East Coast purveyor of Caviar Petrossian! Making the Grade: Caviar is raised and harvested all across the globe, but only the finest batches come to Petrossian, where they are matured to perfection using time-honored family secrets.

  • Royal Sevruga Caviar

    This versatile caviar imparts hints of brine and butter, with a firm texture that pops gently on the palate.

  • Royal Ossetra Caviar

    This rich expression of Ossetra has inspired generations of caviar lovers with its perfect balance of refined, savory brine and subtle notes of dried fruit and toasted grains. 

  • Royal Daurenki Caviar

     Daurenki® is known as the “caviar lover’s caviar.” This is perfect for the supertasters, the snobs, the discerning palates and the caviar-lover who has seen it all. Surprise them all with Daurenki®. 

  • Classic Baika

    Petrossian’s darkest, richest caviar is crafted in the old way. Fresh from its origins in the cold Siberian waters, this vintage classic is born from time-honored techniques and evokes the past as it awakens the senses.

  • Salmon Roe

    Prized for its larger, firmer bead and juicy sweetness. Harvested and lightly salted using time-honored Russian methods.

Featured Cheese: Jasper Hill Creamery Harbison

harbison

Award-winning Harbison farmstead cheese from Jasper Hill Creamery is a bark-wrapped bloomy-rind cheese with woodsy, sweet, herbal, and bright flavors. The bark, cut from Jasper Hill Farm’s woodlands in Greensboro, Vermont, holds the delicate cheese together, provides flavor to the creamy paste, and allows for an ideal presentation as the centerpiece of a cheese plate. Aged 3-6 weeks, this Jasper Hill original cheese is soft-ripened with a rustic, bloomy rind.

HARBISON is named for Anne Harbison, affectionately known as the grandmother of Greensboro. Along with breathtaking views, traditions and people are part of what makes Vermont’s working landscape special; we’re proud to honor Ms. Harbison’s contribution with this cheese.

SENSORY NOTES  – Harbison is a soft-ripened cheese with a rustic, bloomy rind. Young cheeses are wrapped in strips of spruce cambium, the tree’s inner bark layer, harvested from the woodlands of Jasper Hill. The spoonable texture begins to develop in our vaults, though the paste continues to soften on the way to market. Harbison is woodsy and sweet, balanced with lemon, mustard, and vegetal flavors.

PAIRING AND SERVICE  – Harbison is a great excuse to gather a few friends and scoop into a decadent treat. When a bit younger, the bark can be peeled away for sliced portioning. If the bark has fused with a more loosened paste, then the best approach is to leave the bark intact and spoon out portions from the top. Pair with oaked white wine, or barrel-aged sour beer. Fruit mostarda and crusty bread make nice accompaniments.

 

Featured Cheese: Carr Valley Glacier Penta Creme

This award winning cheese from Carr Valley Creamery in the rolling hills of central Wisconsin is made from cow’s milk with the addition of a substantial amount of cream.  The texture of Glacier Penta Crème is very smooth and cream-like. Flavors are earthy and rich, with distinctive lactic notes.
Carr Valley Cheese remains one of Wisconsin’s most traditional cheese plants, famous for its Wisconsin cheddar varieties, as well as a host of more modern cheeses. Now owned and operated by fourth generation cheesemaker Sid Cook, Carr Valley was founded in 1902, but the Cook family has been making cheese since 1883.

Featured Local Cheese: Arethusa Bella Bantam


Bella Bantam With the comforting aromas of fresh, buttered popcorn, Bella Bantam is supple and creamy, making it the perfect snack time staple. Bella Bantam, a toma-style, open textured cheese. Mild, sweet and tangy, an easy-eating cheese, great for melting.
AGE: 1-4 MONTHS
PAIRINGS: BELGIAN FARMHOUSE ALES (NORBROOK FARM BREWERY SAISON), CHARDONNAYS (PAUL HOBBS CROSSBARN OR DECOY SONOMA CHARD)
Arethusa Farm Dairy
Bantam, CT
In 1996 two ex-executive at Manolo Blahnik footwear, Anthony Yugaitis and George Makelmus purchased a century old horse farm across the road from their home in Litchfield, CT, and decided to revive the original dairy that stood in that spot a century before. They started out selling milk from their herd of Jersey, Brown Swiss, and Holstein cows which later evolved into a cheese-making venture. They use only milk from their highly pampered, purebred cows. They pride themselves on providing the absolute highest level of care for their animals and like to say “Great milk comes from great cows, and great cows come from Arethusa”.
 

Featured Artisanal Cheese: Chaseholm Farm Camembert

Chasehold Farm Camembert
Pine Plains, NY
Makers of small batch, artisanal cheese in the Hudson Valley
Named after the family’s Chaseholm Farm, this cheese is a classic, old world style Camembert (bloomy rind cheese), made from the rich whole milk of our grass-fed herd. Camembert is similar to the more familiar Brie. Ripened to provide a soft creamy pate that bends at room temperature. An exceptionally creamy cheese with dynamic flavors of Normandy, but produced right here in the Hudson Valley. Best paired with jammy preserves and crusty bread.

Featured Cheese: Grafton Maple Smoked Cheddar

Grafton Village Cheese Co. Maple Smoked Cheddar
A New England classic. This young cheddar is cold-smoked over maple and hardwood for up to four hours, imparting the signature aroma and satisfying flavor of this classic cheese. Grafton’s Maple Smoked Cheddar has a mild, buttery body with heady aromas of campfire and smoked ham. A sweet finish recalls memories of toasted marshmallows. This is a versatile cheese that can occupy nearly any culinary slot. Pair with dried apricots, pickled ramps, and cured meats for a cheese board. Maple Smoked Cheddar is a natural pairing with mustard and can add depth to a ham sandwich; melts superbly in any heated preparation.

PAIRING SUGGESTIONS:

Wine: Oregon Pinot Noir, young California Merlot Beer: Vermont brown ale, porter or other full-flavored beer
Serve with dried apricots, pickled ramps, cured meats, or in sandwiches, melted dishes.

Featured Cheese: Sbrinz Alpage AOP Slow Food

Sbrinz Alpage AOP Slow Food
a bouquet from the alp
Handcrafted on the alp, 36 months aged with a finishing affinage in the mountain. This Sbrinz tastes bloomy and aromatic notes of fresh chamomile blossoms, toffee and clarified butter with large cheese crystals.
Sbrinz has been produced in Switzerland for centuries. In the 13th century, mules were used to transport the sturdy, hard Sbrinz on the now historic but still existing transport route Lucerne Switzerland to Domodossola, Italy. We delivered cheese and imported good Italian wine on the way back when.
Alpage means that a cheese is made on the alp and only during the summer months. Depending on the altitude of the alp and the annual weather conditions the Alpage production lasts between 10 and 16 weeks.

produced on the alp and aged for at least 30 months

Slow Food was created to promote this exclusive cheese production, which can only take place in summer. The cows enjoy the lush grass on the alp – you can literally smell it.
In addition, Sbrinz Alpage AOP Slow Food must be aged for at least 30 months – only then the extra-hard cheese develops its full and complex flavor.

3 to 6 months finishing affinage in the mountain

After the minimum affinage period of 30 months, the Sbrinz Alpage AOP is brought to our cheese cellar in Reichenbach. Deep inside the mountain is aged for another 3 – 6 months. The climate deep inside the mountain is humid. This makes the rind softer and the cheese flavor can develop even more. The rind, which is otherwise very dry and thick, becomes softer, can be broken more easily and the customer has less rind to cut through.

Featured Cheese: Cowgirl Creamery Organic MT Tam Triple Creme

Organic MT Tam Triple Creme
Cowgirl Creamery
An Organic American Original, Cowgirl’s most popular and best-selling cheese has all the lusciousness you expect from a triple cream, with a unique core that upholds its texture. Think of it as Brie’s quirky Californian cousin.
STYLE: Triple Cream, Bloomy Rind, Washed Curd
MILK SOURCE: Organic, single source, forage-based, milk from Straus Family Creamery (Tresch Farms – Sonoma)
FLAVOR PROFILE: Bloomy rind ranging from pillowy to birch bark in appearance; Delightful contrast in textures: At room temperature, features a dense fudgy core enveloped in an evolving pudgy creamline.
When young, notes of creme fraiche & cultured butter. At all ages, luscious, salted butter, cream, fresh pasture, & white mushrooms.
PAIRINGS:

  • Sparkling Wine (Champagne, Prosecco, Cava)
  • California Chardonnay
  • Sparkling Dry Cider
  • Drinking Chocolate
  • Sweet Snacks (preserves, honey, etc.)

Featured Cheese: Mifroma Gruyere AOP Cavern Aged 11 Months

LE GRUYÈRE AOP CAVE- AGED, MINIMUM 11 MONTHS 

“The secret behind the distinct flavor of our le Gruyère AOP Cave-Aged cheese lies in the exceptional ripening environment: a sandstone cave carved deep into the mountainside in Ursy, a small Swiss village. It is here that the cheeses are salted and aged at length, resulting in a premium quality gourmet product.
This outstanding cheese is matured in our natural cave for a minimum period of 11 months. The result is a deliciously full-bodied cheese distinguished from its milder versions by a distinctive crystalline crunch, a hard crumbly and grainy paste and melting grains.”

Featured Cheese: Grey Barn Organic Prufrock

Grey Barn Prufrock (Martha’s Vineyard)
Awards: Good Food Award, 2020  | World Cheese Awards 2019  | American Cheese Awards 2017
Certified Organic  |  Pasteurized, washed-rind cow’s milk cheese
“A so-called “critical darling,” the pungent inner paste of Prufrock has a beautiful, thick, soft, and yielding texture. It’s a delicate washed-rind cheese whose tradition and technique hails from Normandy in northern France. But we’ve twisted that tradition and technique for a nutty flavor with hints of tropical fruit and sour cream. When ripe, the cheese has a salty and savory flavor that perfectly complements its sweeter overtones.
Over the first several years we had been developing cheese and waiting for our milk to take us to where it wanted to go. To talk about our cheese we must first talk about our milk. The farm produces the most lovely raw organic cow’s milk you have ever tasted and we believe that our herd of twenty-five grass-fed cows are the reason. Eating a grass-only diet, the herd’s milk becomes infused with the flavors of the pasture through the different seasons. We found that the mild and damp climate of Martha’s Vineyard, where the air is perpetually permeated with a salty tang, was the perfect environment for a washed-rind cheese. It was from this discovery that we began to research other washed rind cheeses and found that our Prufrock is much the same as cheeses from the coasts of Ireland and France.
The final result is a supple and stinky cheese known as Prufrock. The rustic orange rind that has developed in the cave encases a delectable soft paste that is golden in color. This hand made certified organic cheese is unique not only because it is lovingly made on Martha’s Vineyard but also because the changes in the pastures seasonally gives subtle changes in our milk. Those subtle flavor changes are transferred into our cheese.”
Serving Suggestion:
Prufrock is luscious served with a sliced warm baguette and bit of chunky apricot jam on top – even a spicy mango chutney works nicely. In the summer months when you have burgers on the grill serve it as the cheese on your cheeseburger along with a warm bun, onion relish and a bit of sweet ketchup. Prufrock is also terrific as a grilled cheese.
Pairing Suggestion: A wonderful heady Belgian Trappist Ale.
MILK: Pasteurized cow’s milk from our Grey Barn cows.
AGED: Four weeks
FLAVOR: With apricot, salty mixed nuts and carrot leading the way, Prufrock carries with it wonderful yeasty notes of fresh baked bread.
COLOR: Prufrock has a subtle and modeled orange rind with touches of pink and white and the rind is edible, in fact it adds to Prufrock’s complex flavor profile when eaten.
TEXTURE: Its interior paste is thick and gooey in texture when allowed to rest at room temperature for at least 30 minutes before serving.