Each wheel is approximately 7oz.

In the seventeenth century, the Dutch colonized the Hudson Valley, setting up a system where tenants rented land from a “patroon”, or landlord. They paid for the land through labor, bushels of wheat per hundred acres, and “four fat fowl”. So, when Willy Bridgham, his wife, Shaleena Bridgham, and his sister, Josie Madison, needed a name for their new creamery, they reached back into the history of Stephentown and decided Four Fat Fowl was perfect! All three had been in the cheese industry for many years before they decided to open their own creamery in 2013. Their goal was to highlight the bounty of the Hudson Valley by using local cow’s milk and cream.

The first cheese they created, St. Stephen, is certainly all about that luscious dairy! It is a little wheel of triple cream that has the most velvety texture and tastes of salted butter, buttered popcorn, and buttery mushrooms sauteed in butter. It is delightful paired with fresh strawberries, cut into chunks and melted onto a seared steak, smooshed onto a baguette, drizzled with balsamic vinegar and topped with tomatoes, or folded into a creamy polenta. But no matter how you eat St. Stephen, make sure to have a glass of something cold and sparkling nearby!