Monday, June 09, 2008

New Cheese on the Block

This Week at Saxelby Cheesemongers
It's a hot time in the city. And when the mercury goes up this high, who feels like cooking? A hot, sticky day like today is perfect time to grab a little morsel of cheese, a crusty loaf of bread and a bottle of crisp summer wine. Add a little salad to the mix, and voila! Dinner is served. Saxelby Cheesemongers has some new summer arrivals to whet your appetite:

Mettowee*
Consider Bardwell Farm (pasteurized goats' milk. West Pawlet, VT)

Nothing says summer like a fresh little button of goats' milk cheese, rife with tart and tangy acidity. Mettowee is one of Consider Bardwell Farm's signature cheeses, and takes its name from the lush river valley where the farm is located. The smooth and silky paste is the perfect thing to dollop atop a green salad, or to smear on toast with olive oil and herbs or your favorite fruit or preserves. If you're really feeling saucy, have a bit of Mettowee with strawberries and champagne... you won't be dissappointed!

Boucher Blue
Green Mountain Cheese Company (raw cows' milk. Highgate Center, VT)

A sweet and creamy blue that calls to mind the famous French Fourme d'Ambert. The interior of the cheese is absolutely riddled with deep green and blue fissures that taste of white pepper, wet straw, and vanilla. The finish is long and quite spicy, leaving a zinger of a blue streak on your palate.

Seal Cove Tomme
Seal Cove Farm (pasteurized goats' milk. Lamoine, ME)

We could eat a stack of these Tommes quicker than we could scarf a box of Girl Scout cookies! Such is the mysterious power of this tiny, but tasty cheese. A small, dry disc of rather terse and rigid curd with an unexpected kick of salty, sweaty, citrus fruit flavor. Cheese maker Barbara Brooks learned to make this cheese while traveling in Provence, where these little tommes proliferate. Go on, grab a whole handful, who said you can't eat goat cheese like cookies?


*You could have a hand in making some Mettowee should you choose to hop on our cheese-obsessed caravan to Consider Bardwell Farm the weekend of June 20th to the 22nd! There are still two spots left... so sign up for your Day A-Whey today. Call 212-228-8204 or check out www.saxelbycheese.com for more information

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