Fresh Takes on Spring

Your friends at Walter Stewart’s are celebrating the season of renewal with so many fresh takes on spring!  From the freshest spring delicacies (Mister Spears Asparagus, Fiddlehead Ferns, Blue Ledge Farm Lake’s Edge Goat Cheese) to 200% guaranteed fresh seafood delivered daily by the best local supplier (U.S. Wild Fresh Cut for the Grill Swordfish and Tuna Steaks, Fresh Whole Bronzini, Super Jumbo Shrimp). Not only do we save you time by stocking everything you need this season, our personable team is always ready with a helping hand.  We’re excited to serve you this season! Shop Walter Stewart’s for the best of spring!
Fresh Spring Delicacies
Fiddlehead Ferns, Green Garlic, Ramps, Spring Onions, Rainbow Carrots, Long Stem Artichokes, Mister Spears Jumbo Asparagus.
Fresh from our Kitchen
Stewart’s Assorted Quiche (Lorraine, Mushroom, Spinach, Asparagus & Goat Cheese, Broccoli & Swiss, and Potato & Spring Onion), Pan Seared Hoki with Slow Roasted Tomatoes, Sesame Salmon, Pistachio Salmon, Coconut Tilapia, Smashed Cauliflower & Turnips with Frizzled Shallots, Simple Roasted Brussels Sprouts, Lemon Artichoke Risotto, Potato Leek Soup.
Fresh Baked the All Natural Way
Pearl River NY Kosher Cheesecakes, Irene’s Bakery Kosher Ruggalah and Badka, Cafe Indigo Vegan Chocolate Whoopie Pies!
Finest Meats (fresh from our full service butchers!)
Certified Angus Prime grade Steaks, All Natural American Lamb Butterflied for the Grill, All Natural Berkshire Pork, Walter Stewart’s 100% Grass Fed and Finished Steaks (cut-to-order), Certified Angus Filet Mignon Roast, Certified Angus Prime Rib Roast, Fresh D’Artagnan and Bell & Evan’s Poultry.
Spring Plants & Flowers
Sourced from local greenhouses in CT and South Salem:
Hydrangeas (Pink, Blue, White), Tulips, Azaleas, Hyacinths, Lillies, Calla Lilies, Daffodils, Ranunculus, Pansies, Violas, and more!

Spring is Goat Cheese Season

Small goat cheese headsSpring is the season of  many things . . . renewal, new beginnings, baseball, blooming flowers . . . and of course, spring is the start of the goat cheese season! That’s right, now is the time when “dairy goats in particular tend to breed and freshen more seasonally than cows, and begin producing their milk in the late winter and early spring.”  Shop Stewart’s for a great selection of Goat’s milk cheeses – Blue Ledge Farm’s signature Goat Cheese Lake’s Edge (Champlain Valley, VT) award-winning Kunik Triple Cream Minis and Chevre from Nettle Meadow Farm (Warrensberg, NY), the distinctive Cypress Grove Purple Haze Chevre (Humboldt County, CA), and the French-style surface ripened Cloud Nine by Yellow Springs Farm (Chester Springs, PA). And if you’re in the mood for something with a little age, try the classically simple, velvety and smooth, Crottina by Blue Ledge Farm (Champlain Valley, VT), which should pair nicely with a chilled Sauvignon Blanc (try Giesen Sauvignon Blanc from Stewart’s Spirits) and a dollop of Local CT honey.  These are the perfect picnic cheeses! Grab some prosciutto, a fresh baguette and a bottle of Rosé (from Stewart’s Spirits) and savor the season!
And check out this delicious Goat Cheese Crostini recipe from Julia Deane’s Culinary Works!
 
blueledgefarm_032014-2-1

Beecher’s Flagship Cheese


The first wheel of Flagship, Beecher’s signature cheese, was handcrafted just as Beecher’s Handmade Cheese opened its doors in Seattle’s historic Pike Place Market in November of 2003. Flagship is a semi-hard cow’s milk cheese with a uniquely robust, nutty flavor. It is carefully aged for 15 months to fully develop its complex flavor and ever-so-slight crumble. 
Serving Suggestions:

  • Give Flagship a place of honor on an artisan cheese plate
  • Crumble Flagship into an omelet or frittata
  • Add Flagship to your favorite macaroni and cheese recipe
  • Outstanding on a cracker!

Pairing Suggestions:

  • Flagship pairs nicely with a Pouilly Fuisse or a Syrah
  • Flagship can also be enjoyed with an India Pale Ale or full-bodied brew.

Shelburne Farms Cheddar Cheese

We’re pleased to feature a long time favorite of ours – the classic “Extra Sharp” aged Farmhouse Cheddar Cheese from Shelburne Farms in Vermont. Their flagship, American Cheese Society award-winning, handmade extra sharp cheddar will melt in your mouth. Maturing for two years yields a rich, creamy texture and savory flavors. Great with cider and beer, or with chocolate for a sweet and salty treat.

Lake’s Edge Farmstead Goat’s Milk Cheese

Lake’s Edge Goat’s Milk Cheese is the signature cheese of Blue Ledge Farm in Salisbury, Vermont. This  dramatic ash-veined pasteurized goat cheese is aged for three weeks and was named one of the “Best 100 Cheeses of the World” by Wine Spectator Magazine.  Pair with a Chablis, Chardonnay or a light red wine such as a Pinot Noir.

Fresh Grated Parmigiano-Reggiano

Parmigiano finitoShop Walter Stewart’s for the freshest, best quality Genuine Parmigiano-Reggiano! We cut and grate our Parmigiano-Reggiano from 20 lb imported, aged-2-years, blocks for ultimate freshness and flavor!
Parmigiano-Reggiano has a storied past.  The cheese has often been used as currency. Each wheel, always identified by the name of the cheese spelled out with dots, requires 600 liters of milk. It’s area of origin is Parma, Reggio, Emilia, Modena, Bologna, and Mantua. And the secret to this delicious, legendary cheese many argue is the healthy, all-natural diet of the cows.
Block of Parmigiano Reggiano

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. 1st place Winner, American Cheese Society’s 2016 Conference (soft ripened cheese from cow’s milk)! 

Pair with a Provencal Rosé from Stewart’s Spirits

 

 

Artisanal Cheese & Wine Pairings

abadal_tridente(web)Spring is fast-approaching and we have so many fantastic new cheeses and wines to celebrate the warmer weather! Check out our featured springtime wines paired with some of New England’s finest farmstead cheeses. Stewart’s is your local destination for the best foods and wines!

The Wither’s Peter’s Vineyard Chardonnay
Sonoma Coast | 2014
The new vintage of the stellar cool-climate, food friendly, understated yet deeply flavorful Sonoma Chard from The Withers has arrived just in time for you Red Carpet enjoyment! Peters Vineyard, planted between 1991 and 1996 on land previously home to an apple orchard, is located just southwest of Sebastopol, not far from the Pacific. Morning fog and ocean breezes through the Petaluma Gap contribute significantly to the character of the fruit.
Walter Stewart’s Cheese Pairing:
Grassfield’s Organic Farmstead Gouda
(Coopersville, Michigan)
A traditional handmade cheese in keeping with West Michigan’s Dutch culture. Grassfields Cheese’s certified organic creamy, buttery Gouda is great for melting on a grilled cheese or panini sandwich.
organicfarmsteadgouda_grassfieldswithers_chard(web)

Elouan Oregon Pinot Noir by Copper Cane
Oregon | 2014
California winemaker Joe Wagner (Belle Glos, son of Caymus winemaker) ventured up to Oregon, one of the world’s renowned Pinot Noir regions with the goal of producing Pinot Noir with depth of flavor, vibrancy and suppleness.  For this wine they brought together fruit from three regions along Oregon’s coast: Willamette, Umpqua and Rogue Valleys, which harmonize beautifully when blended together. The diversity of these cool climate areas combined with an elongated growing season creates wine with intense structure, while maintaining a vibrant acidity that differentiates it from Pinot Noirs from other regions.

Walter Stewart’s Cheese Pairing:

Cato Corner Bridgid’s Abbey *Local CT*
(Cato Corner Farm, Colchester, CT)

Made from a traditional Belgian recipe, this Trappist-style monastery cheese is medium mild, smooth and creamy, with a round flavor and slight truffle aroma. Made from raw Jersey Cows’ milk, aged 2-3 months.
bridgidsabby_022016elouan pinot

Vietti Barolo Castiglone
Piedmont, Italy | 2011

The Barolo Castiglione deftly balances the open, radiant personality of the vintage with considerable underlying structure. Warm, dense and full-bodied, the Barolo Castiglione flows effortlessly across the palate with generous fruit and fabulous overall balance. The grapes are selected from vineyards located in Castiglione Falletto, Monforte, Barolo and Novello where the vines are planted an average of 4.800 vines per hectare.

Walter Stewart’s Cheese Pairing:

Parish Hill Creamery Reverie
(cheesemaker Peter Dixon, Vermont)

A traditional, semi-hard Toma, Reverie has a bright milky flavor and slight tang when young, becoming sharper and more robust with allium notes.  Wild molds are encouraged and the rind resembles gray stone.  Aged at least 5 months.
parish_reverie_022016vietti_barolo_2011(web)