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Some of you know that in addition to being cuckoo for ethnic food, I am a turophile – from the Greek word for “obsessive cheesefreak”. One of my absolute favorites is St. Stephen from Four Fat Fowl (in Stephentown, NY, of course).

Some bloomy rind cheeses are mild and buttery, some have a pronounced personality; this magnificently rich, velvety cheese manages to have distinct characteristics of both. It’s made from all natural Jersey cow’s milk and fresh cream and IMHO is at its best when aged and runny.

(If you’re careful and know what you’re doing, you can ripen your prize a little past the “best by” date. Assuming you can wait that long. Or do what I do and get two, one for now and one for later.)

It’s a perfect candidate for the role of soft-ripened member of a well-curated cheese board. Try paring it with fresh, ripe figs for a dessert treat, or as you see here, served on a lightly toasted baguette with local farmers’ market sliced sweet heirloom tomatoes, warm from the sun.

To fully enjoy this dreamy dairy delight, please do not trim away the rind! Would you buy a perfect French baguette and then cut off the crust before you consume it? Of course not – it’s an essential component. Same rule applies here.
 
 
Look for St. Stephen at your local cheese shop or purchase it directly from their website: http://www.fourfatfowl.com.