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 ( …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 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!