Monday, April 02, 2012


This Week at Saxelby Cheesemongers: Goats on the Radio, Goat Cheesy Gifts for Easter, and National Grilled Cheese Month!
 Celebrate the First Goat Cheeses of the Season with Our 'Bloom Into Spring' Gift Box. Makes a Perfect Gift for that Goat Cheese Lover in Your Life! Order at saxelbycheese.com
 
Bloom Into Spring Gift BoxSaxelby's 'Bloom Into Spring' gift box includes a handsome hand-sewn purse filled with Bourbon Vanilla Sea Salt Goat Caramels from Big Picture Farm and three delicious bright & tangy spring cheeses fresh from the farm: Sozzled Pearl, Simply Sheep, and Lake's Edge. It's all packed up in a beautiful Saxelby Cheesemongers wooden gift box and shipped straight to your front door. 
 
$75, plus shipping. For more info, visit saxelbycheese.com
 

____________________________________________________

Kick Off National Grilled Cheese Month with Saxelby Cheesemongers! 
(as if we really needed an excuse)  
 
Did you know that April is National Grilled Cheese Month?! Well, to be completely honest, we didn't know either until quite recently... but man are we excited about it! Each and every week, Saxelby Cheesemongers will be debuting a different, tantalizingly melty and delicious grilled cheese sandwich for you to savor. Check out this week's scrumptious sandwich at our shop and indulge your inner five-year-old:
 
grilled cheese'The Classic' 
You asked for it, and we delivered! Who needs anything fancy when you've got amazing bread, sinfully rich butter, and great farmstead cheese? We put a hefty slice of Shelburne Farm cheddar betwixt two slices of pullman bread liberally slathered with butter from Trickling Springs Farm. Why mess with perfection, we ask?
 
Stay tuned each and every Monday for a different grilled cheese sandwich! 

__________________________________________________
HRN logo 
Tune in to a fresh episode of Cutting the Curd TODAY from 5:30-6:00pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!

Today we'll be talking about the other side of kidding season on the farm. Just a few weeks back we interviewed cheese makers about kidding season and the arrival of fresh goat cheeses to the market. However, on every farm there's pretty much a 50/50 ratio of girl kids (doelings) and boy kids (bucklings). What happens to the bucklings, who don't really have a place on a dairy farm? 

We'll chat with two innovators: Jonny Hunter of Madison Wisconsin's Underground Food Collective and Erin Fairbanks of  Heritage Foods USA to see how chefs are utilizing goat meat. Did you know that goat meat makes up the majority of meat consumed across the globe? Or that Americans import an incredible amount of goat meat each year, while local goat resources go unused? Tune into this fascinating episode and learn about America's burgeoning goat meat movement!

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

______________________________________________________________

Cheese of the Month Club 
Gotta give a gift? Send the gift of cheese to someone you love! 

Visit saxelbycheese.com for our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?

________________________________________________________________

 logo
saxelbycheese.com
saxelbycheese.blogspot.com
Check out Saxelby Cheesemongers as featured in the New York Times!

Find us on Facebook
Follow us on Twitter
Join Our Mailing List


This email was sent to saxelbycheese@gmail.com by info@saxelbycheese.com |  
Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002

Monday, March 26, 2012

This Week at Saxelby Cheesemongers: 'Bloom Into Spring' Gift Boxes, Tenement Talk Tomorrow, and a Rundown of the Red Hook Criterium on Cutting the Curd!
I think nobody would argue that at this point, spring has definitely sprung. In New York, we mark the arrival of spring by the flowering trees, the days getting longer, and the mercury is rising. (Albeit this year in crazy ways...) On the farm each year, spring announces itself in a riotous three to five week marathon of kidding, lambing, and/or calving, leaving farmers and their interns exhausted but flush with fresh, rich spring milk!

This year at Saxelby Cheesemongers, we decided to wrangle our favorite fresh spring cheeses as well as some Vermont-made goaty confections for a special 'Bloom into Spring' gift box! It makes a perfect Easter gift for that 'somebunny' special, or, if you're like me, can simply satisfy your goat cheese tooth. I realize this may sound strange, but if I have a sweet tooth (and I definitely do...) then I also have a goat cheese tooth.

Bloom Into Spring Gift Box
Bloom Into Spring Gift Box
$75 plus shipping
To order, visit saxelbycheese.com
 
Each 'Bloom Into Spring' gift box includes a handsome hand-sewn purse filled with Bourbon Vanilla Sea Salt Goat Caramels from Big Picture Farm and three delicious bright & tangy spring cheeses fresh from the farm. Cheeses included are as follows:
 
Sozzled Pearl: All the way from Maine, a fresh button fashioned from a blend of cow and goats' milk that we 'sozzle' in house by wrapping each cheese in bourbon-soaked grape leaves. Think Banon, that famous Provencal wonder, but with an American moonshine twist!

Simply Sheep: A decadent, bloomy rind sheeps' milk cheese that makes its debut every March. Beneath the snow-white rind is a fluffy yet dense, butterfat-laden interior that smacks of citrus and nutty sheepy goodness. Pretty much melts in your mouth. From the talented cheesemakers up at Nettle Meadow Farm in the Adirondacks.
 
Lake's Edge: A zesty, lemony goats' milk cheese marked with a wisp of vegetable ash. Named for the shores of Lake Champlain, this cheese hails from Blue Ledge Farm, nestled in Vermont's beautiful Champlain Valley. Just under the rind, this cheese is creamy, gooey and sweet, while the center is chalky and tart. If this doesn't taste like spring, we don't know what does!  

____________________________________________________

Tenement Talks: Public Markets
With Robert LaValva, Anne Saxelby, and Suzanne Wasserman
TOMORROW! Tuesday, March 27th at 6:30 pm, 103 Orchard Street
For reservations ($10) visit tenement.org
 
Join us at the venerable LES institution the Tenement Museum for an eye-opening talk on New York's public markets. Before the supermarket or the corner grocery, New Yorkers shopped for food at public markets, city-owned venues of staggering bounty and social diversity. Explore the past, present and future of this extraordinary institution. Jane Ziegelman hosts.  

__________________________________________________
HRN logo 
Tune in to a fresh episode of Cutting the Curd TODAY from 5:30-6:00pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!

Today we'll be talking about the Red Hook Criterium, an INCREDIBLE (and wild) track bike & running race held just across the street from our cheese cave/warehouse in Red Hook, Brooklyn. I attended on Saturday night, and it ranks among the coolest things I've ever seen in New York. Check out the Red Hook Crit online photo blog for a glimpse into the delicious craziness. How does this relate to cheese, you ask? Well, we donated chunks of Cabot Clothbound Cheddar for the winners' baskets, and we love NYC bike culture and all things Red Hook!

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

______________________________________________________________

Cheese of the Month Club 
Gotta give a gift? Send the gift of cheese to someone you love! 

Visit saxelbycheese.com for our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?

________________________________________________________________

 logo
saxelbycheese.com
saxelbycheese.blogspot.com
Check out Saxelby Cheesemongers as featured in the New York Times!

Find us on Facebook
Follow us on Twitter
Join Our Mailing List

This email was sent to saxelbycheese@gmail.com by info@saxelbycheese.com |  
Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002

Tuesday, March 13, 2012

This Week at Saxelby Cheesemongers: 
Grilled Cheese &
Tenement Talks!
It's about time. After five long years and many outdoor
 grilled-cheesing stints (Pickle Day, Brooklyn Flea, and New Amsterdam Market to name a few) Saxelby Cheesemongers is serving up our very own grilled cheese sandwiches right in the Essex Market!
P3 sandwich
Hot Off the Press! Grilled Cheese at Saxelby Cheesemongers
 
Now, we know what you're thinking... Where in the h@*# are they going to fit a sandwich press in that ridiculously small shop? Well, thanks to a tiny but tremendous countertop expansion perpetrated by our good friend Dave Liatti of 61 Local, we've got the extra inches necessary to house one lean, mean, cheese-grilling machine.

The menu features just one sandwich at a time, and will change weekly, giving grilled cheese lovers all over town something to look forward to each and every Monday. 

We've dubbed our first sandwich the P-Cubed: Pawlet, Pickles, and Prosciutto (of the American variety by S. Wallace Edwards and Sons of Surry, Virginia) Just think... all that goodness packed between two slices of Seven Grain Pullman from Pain d'Avignon, and heartily slathered with 91% butterfat butter (yes, we said 91% butterfat) from Trickling Springs Farm. 

Come on over this week and be the first to try one! And now for next week's cheesy happenings...
 
Tenement Talks: Public Markets
With Robert LaValva, Anne Saxelby, and Suzanne Wasserman
Tuesday, March 27th at 6:30 pm, 103 Orchard Street
For reservations ($10) visit tenement.org
 
Join us at the venerable LES institution the Tenement Museum for an eye-opening talk on New York's public markets. Before the supermarket or the corner grocery, New Yorkers shopped for food at public markets, city-owned venues of staggering bounty and social diversity. Explore the past, present and future of this extraordinary institution. Jane Ziegelman hosts.  

__________________________________________________
HRN logo 
Tune in to a fresh episode of Cutting the Curd TODAY from 5:30-6:00pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!

Today we'll be talking with the gals from Edible Manhattan about the Dairy Issue! Editor Gabrielle Langholtz & Deputy Editor Rachel Wharton join us in studio for a behind the scenes look at the r&d that went into crafting this spring's milk-centric tomme.

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

______________________________________________________________

Cheese of the Month Club 
Gotta give a gift? Send the gift of cheese to someone you love! 

Visit saxelbycheese.com for our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?

________________________________________________________________

 logo
saxelbycheese.com
saxelbycheese.blogspot.com
Check out Saxelby Cheesemongers as featured in the New York Times!

Find us on Facebook
Follow us on Twitter
Join Our Mailing List

This email was sent to saxelbycheese@gmail.com by info@saxelbycheese.com |  
Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002

Monday, February 20, 2012

This Week at Saxelby Cheesemongers: 
There's No Place Like Home, 
or All the World Loves a Market

First off, sorry cheese lovers for the lack
 of communication over these past few weeks. 
I was out of town, playing serious 
hooky and eating as much Costa Rican
 cheese as I could get my paws on. The mecca 
to conduct this glorious (and a bit gluttonous) 
sampling was none other than San Jose's historic 
central market, a sturdy, amiable, and decidedly 
simple edifice nestled into the heart of town.
mercado main entranceWalking into the cramped, bustling corridors of this 1880's market gave me pause because for many years, customers entering the Essex Market for the first time, though they hail from destinations across the globe all have the same comment: 'This market reminds me of home.' There is some kind of universal sensibility that allows people to recognize and immediately identify with a public market. They wander the aisles, their eyes taking in the myriad piles of fruits and vegetables, ogling tiers of baked goods, smelling bunches of dried herbs hanging from hooks, and sizing up slabs of meat.
In many ways, San Jose's Central Market is 
very much like Essex: a simple square of a 
building, low to the ground, stalls divided from 
one another by steel beams, with high ceilings 
and skylights of glass enmeshed with shatterproof 
wire to let the daylight seep through. However,
 if the Essex Market boasts 30 stalls, San Jose's 
has 300. The place is absolutely labyrinthine, 
or perhaps more appropriately, onion-esque, 
 with a core of stalls at the center extending 
outward towards the edges of the building 
in hectic concentric layers. 
The sensation of wandering this market is one 
of true wonder (and a bit of vertigo) as you try 
to make your way around, and is even more baffling 
when trying to find your way back to a particular stall. 
Hansel and Gretel's breadcrumbed and backward 
GPS system would have definitely come in handy 
more than a handful of times as I tried to 
retrace my steps back to some especially
 lovely vendors. 
There was the old gentleman with all manner 
of knives... I was in search of one small enough
 to make a picnic with, but his shop was a nod 
to the overwhelming nature of the rainforest, 
agriculture, and the sprawl of the city over 
the years. He sold everything from pocket 
knives to full on machetes. Coils of lasso with 
varying thicknesses and colors adorned the
 walls from floor to ceiling. 
Then there was the helados shop, a business 
started in 1901 and thriving till the present day 
with just one perfectly sweet and refreshing flavor 
of sorbet: vanilla mixed with cinnamon. Young boys 
in blue caps and aprons served a clamoring clientele
 that flanked the stall's three outward facing 
countertops, dutifully scooping mounds of the 
 ochre-colored confection as quickly as it 
was gobbled up. 
The cheese shops were simple affairs, consisting
 of refrigerated display cases filled with trays of
 locally made fresh cheese. The most popular was 
a cheese called Turrialba named after a nearby town. 
Soft and queso fresco-like, the cheese was sold in three
 stages of ripeness: 'tierno' meaning soft and fresh,
 semi-curado, and curado. Then there was the  
queso palmita: a mozzarella-like ball of cheese named 
for its likeness to heart of palm.When cut open, 
circular layers of cheese surround one another 
concealing a tart and lemony core of fresh curd.
sodaBut the most impressive sights 
of all were the sodas, diminutive 
mom and pop lunch counters 
that served quick, hearty, and 
simple meals to marketgoers.
 The one that we stopped at
 made me blush for ever calling 
my own shop small. It was no 
more that 6 feet by 6 feet, 
and contained three workers,
 a cutting board station, a sink, 
and a small flat-top grill where 
my lunch of tortillas and salchichon
 with shredded lettuce and crema
 was prepared. We cozied up next to our neighbor on two 
of their three stools and savored our delicious lunch. 
The kicker came when the woman washing the vegetables 
loaded a bus tub of dirty dishes onto what appeared to be 
a low-hanging shelf, only to watch it be hauled up via pulley 
onto their second floor of operations! A tiny room was 
perched atop the I-beams of the diner, cloaked in 
corrugated metal. It is to this day the tiniest restaurant 
I have ever seen.
So I sign off this week with a rallying cry (and I guess 
a bit of a gushy love letter) for markets. In their very 
humble way, they are among our cities' most important
 assets.
____________________________________________________
HRN logo 
Tune in to a fresh episode
 of Cutting the Curd TODAY
from 5:30-6:00pm on the
Heritage Radio Network,
or download the show as a
 podcast and listen anytime!

Got questions for Cutting the Curd?
Ideas for future shows? Tell us what you want to hear!
 Email us at info@heritageradionetwork.com!
________________________________________________________________

Cheese of the Month Club 
Gotta give a gift? Send the gift of cheese to someone you love! 

Visit saxelbycheese.com for our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?

________________________________________________________________

 logo
saxelbycheese.com
saxelbycheese.blogspot.com
Check out Saxelby Cheesemongers as featured in the New York Times!

Find us on Facebook
Follow us on Twitter
Join Our Mailing List

This email was sent to saxelbycheese@gmail.com by info@saxelbycheese.com |  
Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002



Monday, February 13, 2012

Cheese and Culture!

This Week at Saxelby Cheesemongers: 
Cheese & Culture! 
Paul Kinstedt's 11,000 year History 
of Cheese on Cutting the Curd... 
Plus Saxelby's Less Scholarly Favorite 
Historical Anecdotes 
From the Aforementioned Text.

To say that humans and cheese have had a long 
and loving relationship is a bit of an 
understatement. Since time immemorial, 
we've been coaxing curds and whey into a 
mind-boggling array of fantastic cheeses, fresh, aged,
and at times freakish. 
Today on Cutting the Curd, we have the 
privilege of talking with professor Paul Kinstedt 
about his new book'Cheese & Culture' 
which will make its debut in March of this year
from Chelsea Green Publishing. The book chronicles 
our rich and buttery cheese history, all the way back 
to the fertile crescent. Here are some of our favorite 
historical accounts of famous cheesemakers and cheese 
eaters that you may not (or may very well have!) 
heard before, compliments of Mr. Kindstedt's research...

cyclops
Monster or Cheesemaker?


In Homer's 'The Odyssey' 

Odysseus and his crew land on 
the isle of Sicilyin search of the 
feared and terrible Cyclops. 
They galumph around for a 
while until they find his dwelling 
place which, SURPRISE! is home 
to a tidy little cheesemaking 
operation. The heroes hide out in 
the cave untilthe Cyclopsreturns 
(as my sister Megan 
would say,a potentially bad life 
choice) but luckily for them, the monster doesn't
see them and begins his daily ritual of making cheese, coagulating the curd and pressing it into woven baskets.

Moral of the story: 
Don't hate on monsters. They like cheese too!

Fast forward to France in the year AD 800-ish. 
The Emperor Charlemagne and his entourage are 
trekkingthrough France, probably en route to some
medieval military special ops. They get waylaid, 
and stop at a monastery for the night. The abbot, 
being rightly surprised by their arrival, is forced to 
make a fancy dinner party on the fly. 
(Remember this story the next time you're stressed 
about people coming over for dinner... at least 
they're not Charlemagne.) Now, it being a last minute thing,
and the fact being that good Catholics don't eat meat on 
certain days made for a pretty tough dinner order for the 
abbot to fill. He sagely concluded that they'd serve cheese 
for dinner, and brought out a stinky wheel of something 
or other for the nobility to enjoy. 

charlemagne
Why didn't I eat the rind?!


 
So, the story goes that Charlemagne
dug into the cheese with great relish,
cutting off the rind and scooping out 
the gooey paste within. The abbot 
watched in dismay, and after a few 
more bites, dared to inquire what in 
the heck the Emperor thought he was 
doing. In a nice way of course. The 
gist of the conversation was 
something like this: 
'Why are you cutting off the rind, sir? 
Don't you know that's the best part?!' 

Moral of that story: Eat the rind. 
Monks know a thing or two about cheese. 

Tune in to Cutting the Curd today from 5:30 to 6:00 for a 
sneak peak at this incredible new book, and stay tuned for 
an NYC book release party with Saxelby Cheesemongers!
Till next week, eat cheese and be merry!
____________________________________________________
HRN logo 
Tune in to Cutting the Curd
every Monday
from 5:30-6:00pm
on the
 Heritage Radio Network,
or download the show as a
podcast and listen anytime!

Got questions for Cutting the Curd?
Ideas for future shows?
Tell us what you want to hear!
Email us at info@heritageradionetwork.com!
________________________________________________________________

Cheese of the Month Club 
Gotta give a gift? 
Send the gift of cheese
to someone you love! 

Visit saxelbycheese.com 
for our full selection of
cheesy packages, 
gift certificates,
                                             and more!
We ship all across the country, 
 so what are you waiting for?

________________________________________________________________

 logo
saxelbycheese.com
saxelbycheese.blogspot.com
Check out Saxelby Cheesemongers as featured in the New York Times!

Find us on Facebook
Follow us on Twitter
Join Our Mailing List

This email was sent to anne@saxelbycheese.com by info@saxelbycheese.com |  
Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002