Monday, December 11, 2006

A Saxelby Cheesemongers Holiday Letter

First off, apologies for not sending out an email last week! I am racked with guilt! Well, I’ll blame my lovely sister Megan for that one. She was in town visiting and we got a little carried away with sisterly time. She lives in Chicago so she can’t hit me for writing this. (Well, not just now anyways.) This week’s email is a doozy… Hopefully it can make up for lost time!!

A Saxelby Cheesemongers Holiday Letter.

This year has been a big one for all of us here at Saxelby Cheesemongers. I mean, heck, we didn’t even exist at this time last year! (By we, I mean the perverbial ‘WE’ you all are included…) Saxelby’s was just a little star in the sky, or a gleam in somebody’s eye, or some other such cheesy cliché. Well, the cheese shop was born on Cinco de Mayo, and margaritas notwithstanding, it was a good day. We persevered through the summer, not balking at the broken air conditioner in the Essex Market during the heat wave (I hid in the walk-in), nor at other small calamities and dramas (broken display cases, small floods, dead dogs in the market, etc. True story, a dog went to doggie heaven not 20 feet from the cheese shop. Read the blog to learn more about that one.)
Throughout the months, many new cheeses have been eaten and discovered, and for that we are eternally grateful to the cheese makers! Lazy Lady Farm has kept us stocked with innumerable hilarious and tasty cheeses (Tomme de Lay and Barick Obama to name a few) and the brothers Kehler at Jasper Hill have graciously sold me some of their narcotic Cabot clothbound cheddar for the holidays. Yum! In the dairy department, there is nothing but goodness to report. Dave and Sue Evans and their five kids are churning out more creamline milk and yogurt than you can shake a stick at. And their butter has become my mainstay, my stalwart companion, through breakfast time and mashed potato time. Some might say I need to get out more, but to them I would answer: ‘Have you not tried this butter? Who needs friends and parties and stuff when you could sit down at your table on a Saturday night with some lovely buttered toast?!’
Sheeps’ milk yogurt, though met with trepidation by some, is earning its well-deserved place in the refrigerators of customers across the city. And stinky cheeses from Vermont to Virginia are happily asserting their odoriferous selves all over town. Subway riders beware of the man sitting next to you eating a Grayson cheese sandwich!
Thank you all for the cheesy love. Everybody have themselves a happy holiday season now, ya hear?

Love,
Saxelby Cheesemongers

saxelbycheese.com
http://saxelbycheese.blogspot.com

Sunday, December 10, 2006

Dead Dog (an explanation)

So, some of you may have been a bit confused at the holiday letter's mention of a dead dog in the Essex Market. No worries. Unless you were there on that fateful day (as I unfortunately was) there would be no way of knowing what in the heck I was talking about!

It went down like this:

There used to be a rather clunky picnic table next to the cheese shop, where all manner of idyl folks from the neighborhood would come to hang out. Well, they would sort of oscillate throughout the day, from McDonalds to Essex to Burger King, (all located on a small stretch of Delancey St) and so on and so forth. I came to call on them as the peanut gallery, because that's what they did. Made commentary. On just about everything from who beat up who in the subway the day before, to who looked fat/old/good/insert adjective here... as they walked by. On the day in question, the table was anchored by one such woman, Sugar, a rather ponderous and verbose lesbian from the McDonalds faction.

At about 12pm, the height of lunchtime mayhem at the Roldan Montalvo Luncheonette (the tiny countertop restaurant next to the cheese shop) there arose a ruckus. I was helping a woman at the the time, a very nice Swedish woman who was inquiring about some goat cheese. All of a sudden, from the corner of my eye, I saw a small but rapidly growing crowd of people in the corner of the market near the door. I chose to ignore the mob, as mobs were known to crop up from time to time, and continue thinking about goat cheese. Did the woman want a fresh goat cheese or an aged goat cheese? Was she going to put it in a salad or was she going to enjoy it straight up?

Next thing I know, a cup is being shaken at me, and there is a man on the side of the counter saying, 'Water! Water! Give me a cup of water!' I think to myself, this is a rude interruption, but I oblige and continue talking cheese with the Swede. It was a hot day after all, and I guess if I was really REALLY thirsty, I might be driven to do the same thing. Not thirty seconds later, he is back again, with the same demand. Now I'm starting to get annoyed. Which doesn't happen to me all that easily. I think to myself, sheesh! If you're that thirsty, just go buy a bottle of water from Batista. Batista Mini Mart are my neighbors at the market, who by the way, have the best deal on bottled water on the Lower East Side. Better than Chinatown even. You can get a liter for a buck! But I digress. I aquiesced and gave the man a second cup of water.

Now the peanut gallery is beginning to come to life and comment on the scenario. It turns out, I overhear Sugar yelling, that a man had put his dog in a duffel bag in order to bring it on the subway with him. Not the brightest bulb in the box. It probably doesn't help that this man seems to be a little bit drunk. I mean, this is New York in summer time, and the subways could easily double as crock pots for scantily clad humans, let alone dogs in bags. The goat cheese sale/dog drama are at this point, both rising to a nearly deafening crescendo. The nice Swedish woman is yelling to me above the din of the peanut gallery, 'YES! THAT GOAT CHEESE IS GOOD! I'D LIKE A QUARTER POUND!' In the background, but at a decibel level equal to or greater than the woman in front of me, I hear Sugar and company contributing their medical two-cents worth about the man and his dog... 'GIVE HIM MOUTH TO MOUTH!!!!! (the dog, not the man) and...'SOMEBODY CALL THE F*CKIN' DOG AMBULANCE!' It is a good idea, however, I have never seen the likes of a dog ambulance in New York and am somewhat doubtful or their existence. Like the tooth fairy.

After about ten minutes of yelling and screaming and water pouring, the dog is pronounced dead by it's owner, Sugar, and the rest of the peanut gallery. Some of them file out and shuffle back across the street to McDonalds. Some go back to eating their cups of rice and beans. The Swedish woman smiles at me, oddly calm and above the fray, and fishes a five dollar bill out of her wallet. She says, 'I saw that man on the street with his dog and told him he should bring it in here to get it out of the sun.' She shrugs and moves on with her cheese. I stare, somewhat dumbfounded as the half-drunk man decides what to do with his ex-pet. Various policemen and one hapless EMT who happened to be pulled into the fray begin to disperse, shaking their heads at this goofball of a man with his dog in a bag. Just a little bit of local color at the Essex Market....

Sunday, November 05, 2006

Get Cultured! Eat More Dairy.

Who ever said you had to go to fancy schmancy museums and such to be cultured? All it takes is a little yogurt, or buttermilk, or cheese in your belly. Ha! In one fell swoop of your breakfast spoon you can become a shepherd of high society. A little bit of live culture goes a long way.

Stuff you've got to try:

Evans Farmhouse Creamery Creamline Yogurts:
Plain or flavored. Whatever suits your fancy! They're full fat and not homogenized, which means that each cup is topped by succulent layer of cream guarding the yogurt-y fathoms below. And they'’re organic to boot. Eating one of these delicious things earns you major brownie points with the environment and your taste buds!

Three Corner Field Farm Sheeps' Milk Yogurt:
Of all the animals on the farm (well, the dairy ones anyway), sheeps'’ milk is the highest in fat. What does that mean besides being extra tasty? Well, for one thing, it yields a dense and rich yogurt, more custard than liquid. And the fresh, slightly sweet flavor of the sheeps' milk means it is equally suitable as dessert or breakfast. Mix it with maple syrup or fresh preserves and get a sheep yogurt high. Yes, it'’s totally legal.

Tonjes Farm Buttermilk:
After a long hiatus, buttermilk is back in the cooler at Saxelby's! Tonjes' buttermilk is rich and thick like a milkshake. It is just dying to be made into biscuits or pancakes or any other old thing you can dream up. Winter is coming...better start in on the hearty stuff. Check out the blog (http://saxelbycheese.blogspot.com) for buttermilk recipes!



saxelbycheese.com
http://saxelbycheese.com

Get Cultured! (buttermilk and beyond)

Buttermilk Pancakes (from Ricki Carroll's 'Home Cheesemaking')

1 egg
1 cup buttermilk
1 cup all-purpose or whole wheat flour
2 tbsp vegetable oil
1 tbsp granulated or brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
grease, for the griddle

1. In a medium-sized bowl, beat the egg with a hand beater until fluffy.

2. Add the buttermilk, flour, oil, sugar, baking powder, baking soda, and salt and beat until smooth.

3. Pour 1/4 cup of batter at a time onto a hot, greased griddle; cook over medium heat until pancake is dry around the edges. Turn and cook until golden brown.

Yield: 9 pancakes



Buttermilk Cornbread (from Ricki Carroll's 'Home Cheesemaking')

1 tsp butter
1 1/3 cups flour
2/3 cup cornmeal
1/2 cup cornstarch
1 1/2 cup sugar
1 tbsp baking powder
1 tsp baking soda
1 1/3 cup buttermilk
5 1/3 tbsp of butter, melted and cooled
1 egg, lightly beaten

1. Preheat the oven to 350. Butter an 8-inch square baking pan.

2. In a large bowl, combine the flour, cornmeal, cornstarch, sugar, baking powder, and baking soda.

3. In another bowl, combine the buttermilk, butter, and egg. Pour into the flour mixture and stir until just moistened; do not overstir. Pour immediately into the prepared baking pan.

4. Bake for 55 minutes, or until golden brown. Cut into squares and serve hot.

Yield: 9 servings

Monday, October 30, 2006

More pictures!

Hi there. This post is just to say that there are more Day A-Whey pictures available for your viewing pleasure! Simply paste this link into your browser, and bon voila! You shall see! http://www.dblock.org/ShowPost.aspx?id=1083

Welcome back cheeses.

This Week at Saxelby Cheesemongers

This week’s cheese update is dedicated to some cheeses that have been out of the shop for a while (due to personal obligations, book signing tours, Hawaiian vacations, you know, the usual…) We’ve managed to get them back to Saxelby Cheesemongers, and oh boy are we excited about it!

Bonnieview Farm Ben Nevis:
A delightful sheeps’ milk cheese from Vermont that tastes like crispy fresh cut grass mingled with toasted almonds and earth. An odd combination you say?! Well, alright, maybe it is. But one taste just might make a believer out of you.

Cato Corner Farm Bloomsday:
The rare and elusive Bloomsday… This cheese used to be made just once annually, on the anniversary of a day in the life of Leopold Bloom (from James Joyce’s Ulysses) but turned out to be so good, they had to make some more! Creamy and peanut-y and hearty to boot, this raw cows’ milk cheese is most probably what you’ve been craving.

Jasper Hill Farm Bartlett Blue:
It’s like Bayley Hazen’s fat drunk British cousin came rolling into town to show off his swagger. Dang this cheese is good! A Stilton-esque blue, Bartlett is rich and fruity with a viscous, thick, and creamy paste.

Monday, October 23, 2006

Goat Appreciation Week


Goat Appreciation Week!

They’re cute. They’re affectionate. They’re mischevious. They smell goaty. Three cheers for the good old Capra hircus (ie goat)!

This week of goat love was spurned by our trip to Sprout Creek Farm last Saturday, where we were inundated with Alpines, Nubians, Toggenbergs... just about every kind of goat you can imagine! And thanks be to goats, they make some yummy cheese. Here are just a few examples of what we’ve got in the cheese case this week…

Twig Farm Goat Tomme:
A savory, grassy and earthy wheel of goat goodness from the cellars of Twig Farm. It has the taste of flowers and grasses compressed into melt-in-your-mouth cheese! If you haven’t yet tried Twig Farm’s cheeses, shame on you.

Beltane Farm Danse de la Lune:
A tiny mold-ripened goats’ milk cheese that packs a tangy punch along with each and every creamy bite. Like Van Morrison said, well it’s a marvelous night for a moon dance… in cheese format.

Lazy Lady Farm Les Pyramids:
Beautiful, fresh and elegant, with a delicate white rind that somehow contains the perfect amount of musky goat flavor. These little mold-ripened pyramids are begging to be carved up at your dinner table.

To see pictures of goats, and other details of our Day A-Whey, visit:

http://saxelbycheese.blogspot.com

saxelbycheese.com

Tuesday, October 03, 2006


Calling cheese lovers, cheese nerds and anyone else who's up for a field trip.

Saxelby Cheesemongers invite you to spend
A Day A-Whey

Saturday October 21st, 2006
See a real creamery in action!
Pick apples in the golden sunlight!
Enjoy a gourmet picnic surrounded by nature!

First, a trip to Sprout Creek Farm - an innovative farm and education center on over 200 acres. It currently produces artisinal cheeses, grass-fed meats and organic vegetables. We'll take a tour with its founder, Margo Morris, and see what it's like on a working, sustainable farm.

After the tour, lunchtime! Enjoy a bountiful, gourmet picnic lunch prepared by the farm's staff of gourmet chefs made with ingredients grown right on the farm.

Finally, we'll cavort over to Barton Orchard for apple picking and a few precious hours of sunshine.

The entire day is only $75 per person, all of which goes to Sprout Creek Farm's Educational program.

Starts and ends at Saxelby Cheesemongers
The lavish, lush, luxury coach departs at 8:30am, returning by 6pm.

For tickets and information, visit

http://saxelbycheese.com/

http://www.brownpapertickets.com/event/6235

Brought to you by Saxelby, Matthew Scott, Sprout Creek Farm and Barton Orchard

Tuesday, September 05, 2006

cheesy weather

Welcome to fall! This weekend was utterly dreamy, and has gotten me
thinking of all the fun and fatty and delicious things I want to eat
when the weather starts turning chilly. Namely, lots more cheese. We
all need a little extra insulation from the cold, right? Time to put
away the white linen clothes and take out the big comfy sweaters!
I've been stocking my cave full to the gills with some über tasty
stuff, so be sure to stop by and sample the new wares.

Willow Hill Farm:

New to the Saxelby Cheese ranks are three new sheeps' milk cheeses
from Willow Hill, all soft-ripened (i.e. brie like and gooey) and all
scrumptious. Vermont Brebis is like a sheeps' milk camembert… a
succulent little round of creamy goodness. Summer Tomme is covered in
rosemary, and is aromatic and fluffy textured and divine. Alderbrook
is a little pyramid guy, buttery and creamy with a bit of a tangy
bite.

Uplands Cheese Company Pleasant Ridge Reserve:

This cheese is actually an old standby, but needs a special shout out
because it is hearty and amazing and is just the thing to take the
chill off a breezy September eve. Made in the tradition of a good
French Comte or Swiss Gruyere, P.R.R (much like rappers, some cheeses
are cool enough to have a stage name) is robust and thick and has an
ideal balance of salt to carmelly sweetness. Good grief, this cheese
is good.

Welcome back to the week! May the cheese be with you.

www.saxelbycheese.com
http://saxelbycheese.blogspot.com

Monday, August 28, 2006

cheeseplate at Exit Art event



Saxelby Cheesemongers provided plates for 200 people at an Exit Art event.
The show is wonderful. Check out the site for more info.

http://www.exitart.org/

Butter is Back.

To those of you who I've left in the lurch without butter these past
few weeks, I plan to make things right again! A big old block of
Evans butter is on it's merry way down from upstate as I write. Now
that the weather is turning cooler, the butter isn't quite so fragile
and can make the trip from farm to Saxelby Cheesemongers (literally)
in one piece. So let's all celebrate and get fat together. Come on
down and get a block of butter, some buttered bread, or take a butter
bath… (that last option is for the hard core. proceed at your own
risk.)

In other news, Saxelby Cheesemongers is super excited to announce the
advent of the Saxelby Cheese platter… It's big. It's round. It's
covered with cheese. Platters can be ordered for as little or as many
folks as you are feeding. Just say the word and voila! A cheesy
bonanza for your party. Check out pictures on our blog
(saxelbycheese.blogspot.com) to see our cheese platters in action.


www.saxelbycheese.com
http://saxelbycheese.blogspot.com

Monday, August 21, 2006

Is there a doctor in the house?


Man, I feel a little bit like Doogie Howser sitting down at the
keyboard this morning… Not sure why, I mean, I'm pretty sure he did
all of his philosophizing at night and so far I haven't experienced
that weird audible interior monologue that always coincided with his
typing. Maybe I am secretly coveting the life of a sixteen-year-old
wonderboy/doctor? Selling cheese just isn't glamorous enough? No, it
surely can't be that. Hmmm… I guess I'll just have to mull that one
over a little bit more on my own.



The real (non-Doogie) story this week comes from the tiny town of
Cornwall, Vermont, where Michael Lee and Emily Sunderman have a little
goat dairy called Twig Farm. If you've been to the shop, you've heard
me wax poetic about how great Twig Farm cheeses are, but now that I've
seen it all first hand, I have SO much more to blather about! I'll
give you the short version here, and the long version when you come in
to the shop to taste their incredible cheese.

Michael makes his cheeses, Twig Farm Goat Tomme, Twig Wheel (aka Soft
Wheel) and Square Cheese from the milk of his 17 goats, which are
mostly Alpine with a tiny touch of Nubian. Alpine milk, like Jersey
milk in the cow cheese world, is very rich and fine, giving the cheese
a superior texture, taste, and overall quality. Nubian goats, on the
other hand are super cute and have those long floppy ears that make me
giggle like a three-year-old who has just been given a cupcake. As to
the nutritional aspects of their milk, I'll have to do further
research…

The thing that really makes their cheese really special is this: The
goats are reared on a diet that is 95% pasture and 'browse' (i.e.
trees, shoots, brambles and other goodies the goats find in the field)
which means that each goat gives less milk overall, but that the milk
is richly concentrated in flavor and truly has terroir, just like
wine! After following Michael around the pasture and hearing him
point out innumerable native grasses, herbs, and plants that 'the
girls' get to munch on, I got it. The goats are what they eat. And
they are eating incredibly varied and delicious stuff. When you taste
Michael and Emily's cheeses, you'll see what I mean.

If you'd like to hear more about Twig Farm, don't despair! I will
write even more in the coming days on the blog!

http://www.saxelbycheese.com

http://saxelbycheese.blogspot.com

Monday, August 14, 2006

Fresh Dairy Update

This is the debut issue of the fresh dairy update, just to keep
everybody informed about the treasures that populate my walk-in
cooler. Sure, they're used to playing second fiddle to the cheese,
but this week, they're in the limelight. Aw, go on, make em' feel
special!


Indian Run Farm Free Range Eggs:
Ok, so this isn't exactly dairy, but it is fresh, and eggs and dairy
have always been a match made in heaven. Just had to get this one out
of the way. Sold by the dozen, half dozen, or individually.


Evans Farmhouse Creamery Creamline Milk:
The richest and most delicious milk in town. The cream layer on top
is so thick; you can scrape it off and slather it on your toast.
Available in quarts and half gallons.

Evans Farmhouse Creamery Buttermilk:
Cultured milk that drinks like yogurt. Take it home and make some
pancakes, or do like the Europeans do and just guzzle it down.

Evans Farmhouse Creamery Creamline Yogurt:
This non-homogenized yogurt is the stuff dreams are made of. Made by
the Evans' 'yogurt team' aka their four daughters, creamline yogurt
comes in lemon, blackberry, orange, double maple, and of course, plain
old plain.

Three Corner Field Farm Sheep's Milk:
Like a milkshake… or at the very least, good fresh cream. Milder and
sweeter than goat's milk, but with the same gentle touch for tummies
that are sensitive to cow's milk. Live on the edge. Drink sheep's
milk.

Three Corner Field Farm Sheep's Milk Yogurt:
Oh la la. The texture of this yogurt lies somewhere north of the
custard line. Heavy and thick, is great for cooking, noshing on, or
mixed with honey or fresh preserves as an easy and fantastical
dessert.

Coming Soon…

Stone and Thistle Farm Fresh Organic Goat's Milk:
I had to round out the fresh milk trifecta and get some goat milk.
What can I say? I just flat out love it.

Also back in action starting next week:
Evans Farmhouse Crème Fraîche and Evans Farmhouse Butter


www.saxelbycheese.com
http://saxelbycheese.blogspot.com

My favorite cheesehead

Good morning cheeseheads!

My favorite cheesehead, who also happens to be my mom, (born and
raised in southern Wisconsin) is here in the city for the week to hang
out at the cheese shop and spruce the place up a bit. Come on by the
shop and if you ask nicely, she'll give you a taste of one of her
favorites!

Pam's Picks for Cheese:

Cobb Hill Farm Ascutney Mountain:
What's not to like about this cheese?! It's made from raw cows' milk,
aged for 10 months, and has every kind of nutty and crunchy sweetness
your little heart could desire. Popularity contests stink (bring back
too many memories of junior high and the like) But truth be told,
Ascutney is the number 1 seller at Saxelby Cheesemongers. Just goes to
show you, mom's got good taste!

Twig Farm Soft Wheel:
Soft wheel is a washed-rind raw goat's milk cheese from the farm of
Michael Lee and Emily Sunderman. It is pleasantly creamy and has just
the right balance of grassy, pungent, and goaty flavors. Seriously,
this cheese is a dreamboat.

Lazy Lady Farm Buck Hill Sunshine:
Laini Fondiller, cheese maker and PUNdit, said of this cheese: 'creamy
and brie-like, but whey better!' That just about sums it up. Buck
Hill Sunshine is made from the milk of Laini's neighbor's cows up in
Westfield VT and has an awesome amount of cow-y animal flavor locked
in under that unassuming little white rind. It won't arrive till
later this week (probably Thursday) so you have something to look
forward to!

Other things that Pam wants you to know about:

Saxelby Cheesemongers T-Shirts are now on sale!

Womens: $18
Mens: $15

Gift Certificates are all up in the cheese shop.

Available in $25 and $50 certificates.

http://saxelbycheese.com/

Tuesday, August 01, 2006

READ ABOUT OUR EVENT!


If you missed Bread & Butter then you really missed out!

We had about 150 people and ended up moving over to The Tasting Room's new space on Elizabeth. Mother nature calls the shots, and we got rained out of the garden. Maybe next year. But it was a wonderful event and we raised enough money to send the Evans to Terra Madre 2006. We will make sure to keep you updated on the trip and plan to follow up with a farm visit in the fall.

Thanks for your support!

http://www.thevillager.com/villager_169/benefitfordairy.html

hot cheese in the summertime!

We're in the middle of another one of those heat wave things. Dang.
My best advice is this: Find an air-conditioned locale, buy some
cheese and bread and beer, and have a picnic. Avoid turning your oven
on at all costs!

Cheeses that I like during hot sticky weather: (ok, well I kind of
like all of them, but anyways…)

Lazy Lady Farm Trillium:
A new one from Laini Fondiller up at Lazy Lady Farm. This pasteurized
cheese is made from a mix of goats' milk and cow's milk from her
neighbor's farm. The cheese is mold ripened and has three layers of
vegetable ash in it, forming a distinctive goat-cow-goat tower of
milky goodness!

Beltane Farm Danse de la Lune:
A little crottin of goat cheese from beautiful southeastern
Connecticut. Danse de la Lune has it all… (including a killer fancy
sounding french name) good salt, good goaty flavor, and a dense
creamy texture that melts in your mouth, and most probably in your
hand too.

Cato Corner Farm Hooligan:
For those daring folks who not only want to defy convention and eat
cheese in the middle of summer, but also want to take on the stinky
stuff! Hooligan is rocking right now! It is winy, prune-y and
pungent… and the best part is, you only have to leave it out on your
countertop for minutes for it to get nice and gooey. Take advantage
of the heat! Eat stinky cheese!

www.saxelbycheese.com

http://saxelbycheese.blogspot.com

Monday, July 03, 2006

Evans Farmhouse Creamery 101

Dave and Sue Evans are third generation dairy farmers from Norwich, New York. In the late 1990’s, discouraged by low bulk milk prices set by the federal government, the Evans made the bold decision to convert to certified organic standards. The logic behind the change was: if they controlled the production process from start to finish, they could guarantee the highest quality milk, add value to their products, and make their farm viable again. Today the farm is a great success, supplying some of the best milk, butter, yogurt, and cheese available in the United States. Dave Evans goals are simple: to create a healthy product at a reasonable price, to promote local agriculture, and to preserve his farm for his kids.

To Read More about the Evans and how they've helped to change their community, please click on the last link in our list entitled Evans Farmhouse Article.

week of 07.03.06 Get Ready, Get Set, Garden Party!


We are gearing up for our garden party (finally!) and have set the date for Saturday July 22nd. Why are we having a garden party, you ask? Well, the short answer is: because we’re fun. The long answer is: Saxelby Cheesemongers has nominated Dave and Sue Evans, upstate dairy farmers, to be delegates at this year’s Slow Food Terra Madre conference in Turin, Italy! Our goal is to raise enough money to fund the cost of their transportation to and from the conference. A portion of the proceeds will also go to benefit the community garden that is generously donating their space and fresh air to the event. If you want to read more about the Evans family and why they are great, check out the blog at

http://saxelbycheese.blogspot.com.

It will be an afternoon affair, where you (the cheese lover) can come and taste all of the Evans Farmhouse Creamery products as interpreted by Lower East Side chefs. Participating restaurants include Little Giant, Brown Café, Il Laboratorio del Gelato, and the Tasting Room. Tickets are available through the website, saxelbycheese.com, and are only 20 bucks! So if you’re looking for some good clean fun, augmented by tons of cheese, ice cream, butter, egg creams, and other unabashedly tasty things, put your name on the roster!

What’s new and delicious at the shop, you ask? Well I’m here to tell you:

Three Corner Field Farm Sheep’s Milk:
Sheep cheese season has come barreling into Saxelby’s over the weekend with a bang (or should I say splash?!) The milk from Karen Weinberg’s sheep is absolutely wonderful, rich and sweet with a nutty animal flavor. Note: can be used for everything cow’s milk is used for.... cereal, coffee (the naturally higher fat content of sheep milk makes it PERFECT for adding to your cuppa joe.) All you naysayers… stop in for a shot if you don’t believe me.

Three Corner Field Farm Sheep’s Milk Yogurt:
Sheep’s milk yogurt possesses many virtues, besides being awfully tasty. First and foremost among them is its gentleness on your digestive system. Many people who have difficulty digesting cow’s milk products can wolf down the sheep’s milk equivalent with ease. The taste is superb… fresh, tangy and acidic, and the texture is curd-y and light. Comes in two sizes, by the pint for you hard-core folks, and by the cup for the more bashful first-timers.

Monday, June 12, 2006

week of 06.12.06 // is that pate?


No rain this weekend, yay! I hope you all took advantage and picnicked your brains out. I was bopping around town picking up some new goat cheeses from the farmers market, and spreading the good cheese word with my stalwart friend and fellow cheesemonger, Annaliese Griffin. (Thanks for being the pinch hitter, A-Train!) Looking forward to this week, there is tons of great cheese on the horizon. I hope you wore your eatin’ pants…


New Arrivals:

Jasper Hill Farm Winnimere:
To quote Tower of Power, this cheese is funkafied. This little washed rind wonder from Jasper Hill is wrapped in bark, giving it the appearance of something much meatier. In fact, several folks last weekend asked if it was paté. That, good friends, is the sign of a BEAST of a cheese. The flavor is gamey and rich, ranging all the way from sweet cream to peanut butter, with some pine needle-y foresty notes thrown in there for good measure. This is the last you’ll see of it this season, so jump on the stink wagon while the jumping’s good.

Cobb Hill Farm Four Corners Caerphilly:
Modeled after the famous Welsh cheese, Cobb Hill’s Caerphilly is full of mossy, earthy notes, and can call to mind eating a fresh lovin’ spoonful of dirt! But in the way that only cheese can do, Cobb Hill Caerphilly turns that into an attribute as well. This is a wonderful cheese for snacking on for a hearty lunch, and would pair splendidly with a rich amber beer or glass of a fruity zinfandel.

Beltane Farm Danse de la Lune:
A creamy little mold-ripened pasteurized goat cheese from Lebanon Connecticut. Danse de la Lune has a light creamy, melt-in-your mouth texture and has a touch of that goaty tang that we all know and love. Or, at least some of us anyways. A superb summer cheese! Assuming it ever warms up.

Lazy Lady Farm ?:
To be honest, I totally forgot the name of this cheese. It seems like every week, the ladies up at LLF are coming out with a new cheese, or an old cheese with a new name. I know that this one is pasteurized goat’s milk, and is modeled after Chabichou, which happens to be one of my all time favorite goat cheeses. I would probably go to jail for that cheese, if the circumstances were right. It will be arriving later in the week, so watch out for a cute little cylinder o’ goat love in the cheese case.

Monday, June 05, 2006

week of 06.05.06


This Week at Saxelby Cheesemongers

So much excitement!  This week marks the arrival of tons of dairy goodness from up the Hudson River.  Ok, well maybe not tons, but a goodly amount… enough to fill up the old cheese cave and your refrigerators too!  The Evans Farmhouse Creamery is pretty much what’s going on… In addition to another installment of yogurt and crème fraîche, we will be selling their creamline milk as well! 

Be sure to check out the website (www.saxelbycheese.com …still under construction) where you can now download a listing of our selections.

Stuff you’ve got to try:

Evans Farmhouse Creamery Creamline Milk:
Milk like it’s supposed to be.  Upon first sip, it might seem more milkshake than your run of the mill Vitamin D whole milk.  That’s because they don’t homogenize, leaving the cream to rise to the top…  a throwback to the days of yore when milkmen came to your doorstep and were the butt of many a joke about infidelity. Poor guys.  Or maybe they were lucky guys?!?!  Eh hem.  Moving on…  The milk is very gently pasteurized (none of this Ultra Heat Treated business) so the rich, grassy flavors the Jersey cows work so hard to produce are in full effect.

Evans Farmhouse Creamery Cream on Top Yogurt:
Whole milk yogurt to swoon over.  If you get like that about yogurt, that is. Rich, thick, and full of good for your tummy culture, Evans yogurt is the perfect breakfast, snack, dessert… you name it!  The yogurt comes in a dazzling array of flavors: plain, orange, lemon, maple, and blackberry.

Evans Farmhouse Creamery Sweet Cream Butter:
Now on sale for $9.99 a pound!  I’m telling you, this stuff is worth its weight in gold.  Bring home a little chunk and see if you aren’t struck by the butter cupid’s fatty little arrow.  Mmmm… nice mental picture there.

Evans Farmhouse Creamery Crème Fraîche:
Ah crème fraîche, dessert of the French people.  We needn’t be intimidated by it just because of its fancy, French sounding name.  User instructions go something like this: put it on anything and make that thing a mite tastier.  On toast with jam, with fresh herbs on bread or as a side to a meat or fish dish, with fresh berries for dessert, the list goes on and on. If you don’t believe me, check out www.epicurious.com for some extra inspiration.

Thursday, June 01, 2006

week of 05.29.06 // summer arrivals!


The long and beautiful Memorial Day weekend has come to an end. Sigh. Now that we have all eaten our fill of all things grilled, it's time to cleanse the old digestive system with plenty of dairy! Or something like that.  Well anyways, if dairy's your game, we've gotten in some new cheeses to try that are summery and just generally fantastical.

This week, look out for:

Thistle Hill Farm Tarentaise:
Our newest arrival comes from John and Janine Putnam up in North Pomfret, Vermont. Tarentaise is one of the truest expressions of farmstead cheese in the lineup at Saxelby Cheesemongers. The Putnams produce just about everything they need to make the cheese right on the farm, from the rennet used to start the cheesemaking each day to the hay used to augment the cows' pasture-based diet. Tarentaise is modeled after the great cheeses of the Savoie, and its concave rind is a shout-out to the classic Beaufort D'Alpage. It's golden paste and seemingly mild, nutty flavor give way to a truly interesting sharpness, the kind of taste that starts off subtly and then leaves you saying yowsa! That's some cheese!

Jasper Hill Farm Constant Bliss (the sequel):
For those of you who have been lamenting the absence of Constant Bliss, the pretty little pillowy cylinders of cow's milk cheese, the wait is almost over!! Come Wednesday or Thursday, good old Constant Booty will be back in the cave. 

Meadow Creek Dairy Alpeggio:
This cheese has been a fantastic addition to the selection at Saxelby's, but unfortunately all good things must come to an end. Alpeggio is a one time only batch of cheese from Meadow Creek Dairy in Virginia, and we are getting down to the last wheel Made from real live DOC Fontina culture, which Rick and Helen (the cheesemakers) intrepidly smuggled into the country, this raw cow's milk cheese is well-balanced, beefy and buttery and golden. It may not last out the week. We may well have our own Memorial day celebration for it when it is gone!

www.saxelbycheese.com