Sunday, April 15, 2007

We've got the blues.

This Week at Saxelby Cheesemongers

It’s rainy out there. And we’ve got the blues. Lots of them.

Don’t get yourself all down in the dumps. Rainy weather is the perfect time to eat cheese! I mean, it doesn’t get much better than camping out on your couch, pouring a glass of wine, and watching a good movie or two with some little cheese friends. And I guess if you really wanted to, you could invite some of your human friends too…

This week we’ve got more blue veins running through shop than ever before. Stop in and get yourself a piece of the blues!

Birchrun Hills Farm Birchrun Blue:
An incredibly gooey and savory blue from the beautiful Pennsylvania countryside. For those of you who love a good creamy blue, watch out. Birchrun may just knock your socks off. The paste calls to mind the slathery-ness of buttercream frosting, and the rind is deep brown, earthy and dusty, giving the cheese an intense earthy finish.

Woodcock Farm True Blue:
Holy cow. Mark Fisher has really done a number on this one. True Blue (which I suspect has nothing to do with the Madonna album) is one wallop of a blue cheese, super-rich, buttery, and rustic, with a hint of white pepper that lingers on the tongue when you chow on it. Take home a slab and see what a real powerhouse of a blue can do.

Jasper Hill Farm Bayley Hazen Blue:
Named after the road George Washington built to kick some French-Canadian booty way back when, this blue is a chocolaty, fudgy, crumbly slice of heaven. Mixed in with all that sweetness is a little bit of barnyardy flavor, just to remind you where it’s coming from. Cows. Tastes like the genuine article!

Maytag Dairy Blue:
A classic from America’s heartland, this cheese has been rocking and rolling and topping your salads since 1941. Made by the same folks who make the dishwashers* Maytag Blue packs a buttermilky tangy and fruity punch into every delectable bite.

Hook’s Cheese Company Blue Paradise:
A double cream blue aged for over a year from Wisconsin. So thick it’ll stick to the roof of your mouth like peanut butter. I can’t imagine a better blue to top a burger, or to stuff into some devils on horseback. Go on, indulge already!


*Maytag dishwashers are now made in China, but the blue is still made by burly corn fed Iowans.


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


Saxelby Cheesemongers Voted Best Cheese Shop
New York Magazine Best of NY 2007!
http://nymag.com/bestofny/food/2007/28738/

No comments: