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

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 CafĂ©, Il Laboratorio del Gelato, and the Tasting Room. Tickets are available through the website,, 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.