Four Fat Fowl St. Stephen

Dense and irresistible, satiny-rich paste. An adorable little hatchling from the Hudson Valley.

The Flavor Experience

It’s not just the texture that gets buttery here. Sure, the paste of Four Fat Fowl’s St. Stephen has that dense silk, but these adorable little wheels are redolent with the flavor of fresh, creamery butter. With an inviting saline zing, this American softie is jumping into the hearts of cheese lovers left and right.

The Story

Located in Stephentown, in the Hudson Valley, Four Fat Fowl’s name is a nod to an early colonial landholding system. Dutch settlers introduced “patroonship”, a sort of friendly version of the feudalism. Stephen Van Rensseleer, whose name is lent to the county, town, and cheese, was a “patroon”, or landlord, known to be especially forgiving when it came to rent, even letting established residents almost entirely off the hook. After seven year’s tenant ship, a year’s rent cost only one day of labor, twenty bushels of wheat, and, you guessed it, four fat fowl.

Usage Tips

Soft, dark bread (think pumpernickel) welcomes the buttery joy of St. Stephen, especially when joined by some mustard and a handful of cornichons. A gorgeous plate like this begs for pate. We especially love Larchmont’s Pate de Campagne, also hailing from beautiful New York State. All you need is a bottle of Pinot Noir and you’ve got yourself the perfect spread.

Quick Facts

Country of Origin: United States
Milk Type/Treatment: Pasteurized Cow
Rennet Type: Animal