The popular shift toward more plant-based protein options has moved into snacking with this savory recipe.Continue reading
This delicious soup comes from the Facebook page of the local NC Moms Cooking and Baking group.Continue reading
Enjoy this autumn themed recipe from Stonewall Kitchen.Continue reading
Enjoy this easy to make, classic comfort food from the kitchens at Kraft.Continue reading
Continuing our commitment to offering the best local foods by the best local producers, Walter Stewart’s is pleased to offer Arethusa Farm Dairy cheeses locally produced in Litchfield, CT! Shop Stewart’s for your favorite style of Arethusa Farm semi-hard and aged cheeses . . .
“With the comforting aromas of fresh, buttered popcorn, Bella Bantam is supple and creamy, making it the perfect snack time staple.”
“We set out to make a Swiss-style cheese that was at home on a cheese board as it was tucked in a ham sandwich. Meet Crybaby, so named for its multitude of tiny “eyes”. Crybaby is matured for at least four months in our state-of-the-art aging caves before release, giving it a subtle, nutty aroma, while still delivering that unique Swiss cheese bite.”
“Our take on a classic Dutch Gouda, Europa features wispy aromas of butterscotch and toasted nuts that give way to a savory, brothy flavor. Its smooth, dense paste makes Europa a great cheese for melting – on burgers, sandwiches, or a bowl of piping hot soup.”
“Inspired by the cheese of the Swiss Alps and named for own local alpine monolith, Mt. Tom is sweet and nutty with a light, mouthwatering tang.”
“Named for Litchfield Law School founder Tapping Reeve, this savory Colonial-style cheese is both sharp and refined, not unlike its namesake.”
available in our center store cheese case.
Light and versatile, these delights from the cheese artisans of BelGioioso are wonderful on their own, as a unique bread basket addition, or as the foundation for a myriad of appetizer combinations. Cut in half and fill with your favorite Italian meats, fresh or marinated vegetables, savory spreads, and cheeses – the possibilities are limited only by your imagination!Continue reading
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.
This warm buttery Blue Cheese from Minnesota is made with Cow’s Milk and aged in a cave for 3 months. It develops a strong and pungent taste but not with soapiness that is found in other American Blue cheeses. The cheese is free of any growth hormone or artificial additives. It is a good cheese to end the meal as well as on a cocktail canapé with smoked salmon or in salad dressing with apple and walnuts. Also, an excellent cheese on steaks, burgers and salads. Stewart’s Spirits pairing suggestions: 90+ Cellars Pinor Noir, Seghesio or Rombauer Zinfandel, Wagner Ice Riesling, Guinness Stout or Oskar Blues Ten Fidy Imperial Stout
Bloomsday Alpine-style Winter Cheese from Cato Corner Farm in Colchester, CT. Aged 6 – 7 months. One of Cato Corner’s most popular cheeses, named for Joyce’s Ulysses, the dry-textured Bloomsday has a fabulous nutty flavor and addictive lingering aftertaste. A great cooking cheese; ideal for fondue as well as an excellent sandwich cheese. A perfect addition to any cheese plate!
Stewart’s Spirits Pairing Suggestions:
Beringer Napa Valley Cabernet Sauvignon, Adelsheim Pinot Noir, Cisco Brewers Lady of the Woods Belgian Ale