This week at Saxelby Cheesemongers
The Art of Eating featuring Jasper Hill Farm now on sale at Saxelby Cheesemongers!
Venerable foodie publication The Art of Eating has chosen to focus on one of our favorite farms for their spring issue! Mateo and Andy Kehler, owners of Jasper Hill Farm, are the centerfolds (so to speak) of the current Art of Eating. If you've never read it, The Art of Eating is a gorgeous magazine devoted to unearthing the tradition and culture behind some of our most beloved foodstuffs. Not your average publication, it comes out just four times a year, and each volume can be considered an addition to an ongoing encyclopedia of food and the pleasures of the table. Saxelby Cheesemongers is proud to offer The Art of Eating, as it is not available on newsstands and at only a small number of specialty cookbook shops in the city.
The feature story details the history of clothbound cheeses in Vermont, and how the brothers Kehler up at Jasper Hill Farm have jump started the renaissance of traditionally aged cheeses with their delicious and addictive Cabot Clothbound Cheddar. The wheels of cheddar are made from a single herd's worth of milk from one of Cabot Creamery Cooperative's farms. The cheeses are produced at Cabot, and then shipped down the road to Jasper Hill Farm where they are bound in muslin and aged in their cellars for anywhere from 8 months to upwards of 18 months. Look out cheese people... this cheese doesn't take no bull from nobody. It is crackly, crumbly and sweet, with a divine butterscotch sharpness that you won't find in any other cheese in town. A very limited number of wheels are made each year, and each release of a new batch is enough to cause little ripples of pandemonium in our pool of loyal cheese geeks.
So guess what? Saxelby Cheesemongers was lucky enough (after much begging and pleading) to get our hands on a wheel of Cabot Clothbound Cheddar this week. We'll bust into it tomorrow, so if your curiosity is piqued, come on down and taste a little sliver! And if that little bite of cheddar leaves you thirsting for more (cheese or knowledge) you can take a chunk home with you and cozy up with a copy of The Art of Eating to learn all about where your cheese comes from!
And don't forget.... A Day A Whey (the sequel!) is coming right up.
Get your tickets while the gettin's good!
A Day A Whey (the sequel!)
summer day trip to the Valley Shepherd Creamery
Sunday June 3rd
11 am to 7 pm
For tickets ($75) visit
Monday, May 21, 2007
This week at Saxelby Cheesemongers
Monday, May 14, 2007
This Week at Saxelby Cheesemongers...
A Day A Whey... the Sequel!
Summer Day trip to Valley Shepherd Creamery
Sunday June 3rd
11:00 am to 7:00 pm
Bus will depart from Saxelby Cheesemongers at 11:00 am sharp!
daytrippers should arrive no later than 10:30 am
If your curiosity about American farmstead cheese extends beyond the reaches of the cheese counter, we have the antidote! Say hello to summer with Saxelby Cheesemongers as we take you on a delicious day trip to the Valley Shepherd Creamery in Long Valley, New Jersey. We'll see some sheep, soak up some sun, and picnic on the farm! Sit back, relax, and let us do the driving.... all you have to bring is your appetite.
Valley Shepherd Creamery is a sustainable family farm producing farmstead cheese, yogurt, and gelato from their flock of East Fresian sheep. Our day trip will begin with a tour of the creamery guided by Eran, head honcho and cheese maker at Valley Shepherd. He'll give us the skinny on the cheese making process from sheep to finished product, revealing what it takes to make great farmstead cheese.
Next, we'll take a little stroll through the pastures to hobnob with the sheep and enjoy some fresh air and sunshine. In early June lambing will be in full swing, so there will be plenty of little ones ambling around the farm! Take your time, take some pictures, heck, take your shoes off if the mood strikes! When's the last time you felt some good green grass under your toes?
After spending some quality time with the sheep and their lambs, we'll be treated to a private tour of Valley Shepherd's aging cave, where their award-winning cheeses are matured to perfection. As the afternoon begins to wane, we'll finish up our day with picnic out on the farm's back porch, noshing on delectable sheeps' milk cheese, freshly baked local breads, and fruits from the Union Square Greenmarket.
We'll provide all the munchables... just bring a bottle of wine to round out the picnic, and get ready to enjoy the sunset from Valley Shepherd's outdoor deck!
As the sheep like to say, baah there or baah square.
For tickets ($75) and information visit:
Monday, May 07, 2007
This Week at Saxelby Cheesemongers
Saxelby Cheesemongers: Aged One Year!
So, the seemingly impossible has come to pass. Saxelby Cheesemongers has weathered the cheesy storms out there and celebrated its one year anniversary on Saturday. Sadly, we weren’t able to convince anyone that cheese goes hand in hand with Cinco de Mayo, so no margaritas were drunk. We did have plenty of cupcakes though, and new cheeses to boot! And really, what goes better with cupcakes than cheese?
To celebrate our opening last year, we offered a ten percent discount to all of our customers. We’d like to keep that tradition rolling along the road to cheesy enlightenment, so to speak. So if you, intrepid cheese lover, print a copy of this email and bring it into the shop during the month of May, we’ll give you ten percent off your purchase. Expand your lactic horizons, try some new cheese! We’ve got plenty of newbies on offer, including a few delectable wheels from Mecox Bay Dairy out on Long Island. These are cheeses to write home about, believe me.
Thanks to all you farmstead cheese fiends out there that made the first year such a blast! There will be plenty more shenanigans to come, starting with a one year anniversary garden party! (details to follow soon) Also, keep a look out for more tastings and events as we gear up for some hot cheese in the summer time.
Saxelby Cheesemongers Voted Best Cheese Shop
New York Magazine Best of NY 2007!