St. Stephen - Four Fat Fowl
The “salted butter” counterpart to the classic Mt. Tam, St. Stephen is made by Four Fat Fowl Creamery in Stephenstown, NY by cheesemaking alums from Old Chatham Creamery. Nestled into the corner of New York not far from the Vermont border, this creamery makes some of the creamiest triple-creme’s we’ve ever had the pleasure of trying (again, and again, and once more for science) and a surefire decadent delight.
Cheese Facts:
Milk: Pasteurized Cow’s Milk
Rennet: Traditional
Age: 4 - 6 weeks
The “salted butter” counterpart to the classic Mt. Tam, St. Stephen is made by Four Fat Fowl Creamery in Stephenstown, NY by cheesemaking alums from Old Chatham Creamery. Nestled into the corner of New York not far from the Vermont border, this creamery makes some of the creamiest triple-creme’s we’ve ever had the pleasure of trying (again, and again, and once more for science) and a surefire decadent delight.
Cheese Facts:
Milk: Pasteurized Cow’s Milk
Rennet: Traditional
Age: 4 - 6 weeks
The “salted butter” counterpart to the classic Mt. Tam, St. Stephen is made by Four Fat Fowl Creamery in Stephenstown, NY by cheesemaking alums from Old Chatham Creamery. Nestled into the corner of New York not far from the Vermont border, this creamery makes some of the creamiest triple-creme’s we’ve ever had the pleasure of trying (again, and again, and once more for science) and a surefire decadent delight.
Cheese Facts:
Milk: Pasteurized Cow’s Milk
Rennet: Traditional
Age: 4 - 6 weeks
