Monday, March 23, 2009

A Monday Smorgaasbord

This week, we've got a small circus of things to report. From cheese paired with various libations to goat cheese superstardom, it's all here. Unfortunately, our tightrope walker canceled on us, but we'll keep trying him for one of these weeks coming up...

First, the goat starlets...



Our very own Nettle Meadow Farm, makers of the delightfully sinful Kunik, are going o be featured on the new Food Network show, 'Will Work for Food' next Monday, March 30th, and again on April 5th. Check out the calendar at saxelbycheese.com for air times. Nettle Meadow, a beautiful and rustic creamery nestled in the southern Adirondack state park, is as unlikely a cheese story as your bound to find. Started by Sheila Flanagan and Lorraine Lambiase in a zany online real estate transaction from California, Nettle Meadow has blossomed into a 24 hour a day, 7 day a week cheese operation. Kunik, their signature cheese, is a rich triple creme crafted from the milk of their herd of goats and spiked with a bit of Jersey cream from a neighboring cow dairy. See what it takes to be a cheese maker and goat herd! Who knows, you might get bitten by the farmstead cheese bug and want to try it out for yourself!

Second course of the smorgaasbord...



Send some cheese to somebody you love! For the month of March, Saxelby Cheesemongers presents The Malt and the Mongers, a special selection of cheeses perfect for pairing with yummy craft beers. The $39 selection features three of our most brew friendly cheeses: Harpersfield with Ommegang, Cabot Clothbound Cheddar, and Bayley Hazen Blue. Check out saxelbycheese.com for more information and mug shots of delicious cheese.

And last but not least! Some icing on the cake...


For anyone who's thirsting for some good cheese, good wine, and tall tales, Saxelby Cheesemongers is teaming up with Discovery Wines for a tasting on Sunday, April 5th. We'll taste seasonal cheeses made in this period of flux between winter and spring, and discuss how seasonality and terroir exist in the cheese world too!! Some of our heartiest winter cheeses, especially those made from sheeps' milk, are nearing their twilight for the year. On the other hand, the goat cheeses are stirring... and we'll be more than happy to eat them! For reservations ($45), call Discovery Wines at 212-674-7833.

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