There’s a special treat for lovers of triple-crème cheeses (the creamiest made—up to 75% butterfat).

The folks at Murray’s Cheese have enhanced one of the great triple-crèmes—St. Stephen from Four Fat Fowl—as a limited edition for the fall season (photo #1).

St. Stephen (the dairy is located in Stephentown, New York) is made in the Hudson Valley of New York, in small wheels blanketed with white, pillowy, absolutely edible rinds (photo #2).

Underneath the blanket is a silky paste with rich notes of sweet cream and sun-dried wheat.

Sometimes, Murray’s cheesemongers will tweak St. Stephen into what we at The Nibble call a torta or torte: a filling (sundried tomatoes and pesto; herbs, spices, nuts, etc.) between layers of cheese.

A memorable one for us was around Valentine’s Day 2022 when we purchased a torte of St. Stephen wrapped around a Pralus 45% cacao milk chocolate bar.

 
And now…
 
 
INTRODUCING BUTTERED PUMPKIN TRIPLE-CRÉME CHEESE

Murray’s latest torte (our word, not theirs) is the beautiful Buttered Pumpkin: St. Stephen x pumpkin spice (photo #1).

The silky triple-crème cheese has a filling made from some unaged St. Stephen cheese, blended with fall spices and annatto, a natural vegetable-based food coloring.

The result: a gorgeous burst of autumnal color and aroma in the center of a splendid cheese.

That warmth of spice mingles with the creamy paste, “like a bite of pumpkin pie made savory” says Murray’s.

They recommend serving it with Effie’s Oatcakes (photo #3) and spiced pecans.

But we’re happy to eat it plain, bite by bite, alone or with a glass of bubbly or Port.

Yes, happiness is a round of Buttered Pumpkin, all to oneself, all eight ounces of it.

Well…we could split it with a friend. Maybe.

Get yours here before it sells out.
 
 
YEAR-ROUND ST. STEPHEN TRIPLE-CRÉME CHEESE

For a regular wheel of St. Stephen, (photo #2) head here.

Murray’s suggests pairing it with:

 
It would not be too indulgent to order a wheel of each.
 
 
MORE EXCITING HALLOWEEN CHEESE

 
 
MORE TO DISCOVER

> The history of cheese.

> A year of cheese holidays.

> The history of pumpkin.

> The history of Halloween.

> The history of Jack o’Lantern.

> The history of Trick or Treat.
 
 
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] This Buttered Pumpkin tort was made by Murray’s Cheese, using a base of St. Stephen triple-crème from Four Fat Fowl (photos #1, #2, #3, and #4 © Murray’s Cheese).

[2] St. Stephen, a celestial triple-crème.

[3] Effie’s Oat Cakes are a real find. They’re a Nibble Top Pick Of The Week and a perennial favorite (our review).

[4] Mimolette, what a Jack o’Lantern would look like if it were a cheese.

[5] One of our favorite goat cheeses, Coupole from Vermont Creamery (photos #5 and #6 © Vermont Creamery).

[6] Bonne Bouche, Coupole’s brother cheese. Both of these award-winning cheeses have wrinkled, Geotrichum rinds (completely edible) and a smooth, delicate paste (interior).