Monday, December 28, 2009

Saxelby Cheesemongers Year-End Shakedown

This YEAR at Saxelby Cheesemongers!

I can hardly believe it, but a whole year has come and gone! Saxelby Cheesemongers fermented its way through 2009 with a cacophony of good cheese and good times. This week, in honor of anyone who's ever received one of those inevitably odd, 'Hey! Look! This is what our fabulous magnificent family has been up to this year!!' letters in the mail, we've decided to go for a cheesy recap/rundown/roundup of the year in curds and whey...

It was a year of learning things great and small for the folks at Saxelby Cheesemongers. Both Anne and Benoit were recipients of the NYC Fire Department's 'Certificates of Fitness' for propane use at outdoor events. Yes, they trust us with flammable gas. Proudly we managed not to ignite the entire Brooklyn Flea while attempting to make grilled cheese and pickle sandwiches. Were we girl scouts, this achievement badge would boast a tiny sandwich buffeted with flames coming from all sides. We'll be back next season, grilling up some more goodness!

After dynamiting half their hillside away and shaking the town of Greensboro to it's rugged core, the Cellars at Jasper Hill Farm revved up the cheese world in Vermont this year (and it's not the first time!), introducing us to a selection of new and delectable cheeses. Saxelby Cheesemongers was proud to welcome little babies like Oma, Landaff, and Moses Sleeper to the ranks of well loved cheese at the Essex Market. Not only are they well-made and cute as a button, they also taste great. Lets hope that cheese in those Cellars is like rabbits... the more the merrier!

We saw a fish-stinky, abandoned marketplace come alive again with a bigger, badder incarnation of the New Amsterdam Market! Saxelby Cheesemongers, minus the fish guts, plus a cadre of super talented food makers and sellers, got down and dirty on South Street for what hopefully becomes a permanent fixture on the waterfront of Lower Manhattan.

Saxelby Cheesemongers sent a team of cheese delegates (or, er, ok, it was just me and Benoit) to Europe for a whirlwind tour of cheeseries, dairies, caves, and festivals this past September. Armed with a suitcase full of unrefrigerated, ripe-as-all-get-out goat cheese, we spread the gospel of American farmstead cheese to all those onlookers, naysayers, and curious bystanders at Slow Food's 'Cheese' festival in Italy. Using diligent diplomatic skills (i.e. free tastes and long lunches and dinners) Saxelby's made peace with the other caseophiles of the world, ensuring long-lasting peace between farmstead cheese lovers.

Just barely managing to stay out of the local police blotter for piloting a bus through farmy back roads in Bridgehampton and Poughkeepsie, Saxelby Cheesemongers and our band of cheese-loving cohorts explored the nearer reaches of farm country, picnicking and apple picking and wine tasting our way through glorious summer and fall Sundays on our Days A-Whey. Look out for next year's schedule in the coming months! We're up for causing some trouble and doing some serious snacking.

Last but not least, Saxelby Cheesemongers delved into new media outlets with a cheese-centric radio show on the Heritage Radio Network. Though a stranger discourse may never have been served up over the interweb-waves, turns out that when it concerns curds, there's a heck of a lot to talk about. Look out for a movie trailer sequel to the film 'Pirate Radio' in 2010 entitled ' Heritage Radio. Not Quite Pirate, but Straight Out of a Shipping Container.'

We're looking forward to a cheese and hijinks filled 2010!! Thanks to you all, and to our cheese makers for making our last year so special!!

Till next year! Eat Cheese and Be Merry!

Monday, December 21, 2009

Not wind, nor rain, nor sleet, nor snow can keep Saxelby Cheesemongers from getting you the finest American farmstead cheese this holiday season! The blizzards may be blowing outside, but inside we've got our cold box stocked with delightful new cheeses for cooking, nibbling, or pairing with whatever festive beverage floats your boat. We've also got butter, creme fraiche, and cream a go-go for all your cooking and baking extravaganzas. This week, swing by Saxelby Cheesemongers to see what's new and make merry with a little dairy!

Also, don't forget to place your orders by midnight tonight for delivery in time for Christmas! Visit saxelbycheese.com and get a 10% discount on any cheese selection when you enter the word 'cheese'

Sozzled Pearl
(pasteurized cow and goats' milk, ME)

These little babies are the perfect holiday treasures to tote along to a festive scene. Each round of cheese is wrapped in grape leaves that have been steeped in bourbon, rendering the texture utterly gooey and supple. The bourbon gives the cheese a caramelly, spicy twang (think nutmeg and cinnamon) while the musky, creamy-sweet flavor of the goat milk shines through. A uniquely American cheese that does our patriotic spirit proud.

Queso Blanco
(pasteurized cows' milk, RI)

At long last! A fresh, Latin-style cheese that doesn't taste like rubber! This cheese has been on my wish list for a long time, and luckily the folks up at Narragansett Creamery in Providence have heeded the call. This Queso Blanco is mild, milky-sweet, and chewy. Buy it, try it, fry it... whatever you end up making with this cheese, you'll be happy you did. We like to mix it up with some of Hot Bread Kitchen's corn tortillas for a quesadilla to beat all others!

Queso Fresco
(pasteurized cows' milk, RI)

The yin to our aforementioned Queso Blanco yang, Narragansett Creamery's Queso Fresco is light and tangy and moist. Full of sweet, yeasty whey, this cheese is another go-to for cooking. Slice and melt it atop a pizza, shred and garnish a spicy Mexican dish, or chunk it up in a salad for a refreshing but toothsome treat. This delicious briny cheese hails from the first artisan creamery in our very own Ocean State!

Sheeps' Milk Ricotta
(pasteurized sheeps' milk, NY)

For anyone who's never had a true sheeps' milk ricotta, you're in for a wallop! First discovered in Italy by the makers of Pecorino Romano, ricotta has become one of the world's most beloved cheeses. The sheeps' milk version, however, is a far cry from what most of us know from the old supermarket shelves. The curd is dense, dry, and crumbly, with a sweet, yet distinctively sheepy flavor. Drizzle with honey for a crostini to make your guests swoon with cheesy love.

Till next week, Happy Holidays, eat cheese, and be merry!


saxelbycheese.com
saxelbycheese.blogspot.com
'Cutting the Curd' a dairy-centric radio show on Heritage Radio Network

Monday, December 14, 2009

The temperature is dropping, the parties are starting up, and the weeks till the holidays are waning away. Cheese happens to be an ideal anitdote for cold, a balm for any social gathering, and a great thing to send the ones you love for the holidays! Didn't know we ship cheese? Well, it's a little secret we've been keeping that's ripe for sharing! Check out Saxelby Cheesemongers'mouth-watering holiday gift selections at saxelbycheese.com and let us make your season bright!

From today till December 31st, get 10% off our gift selections including our indulgent Cheesemongers' Choice assortments as well as our Cheese of the Month Club. Just enter the word 'cheese' in the coupon section to get your dairy discounted.

Saxelby Cheesemongers' Holiday Cheese Selections 2009!
Click on any of the links below to get to our online store

Cheesemongers' Choice
Small $49
Large $79

We're opinionated, and we're not afraid to say it. Put some faith in your monger and let us curate your cheese plate! We'll pick a peck of cheese that represents the best the barnyard has to offer. The result: a veritable cornucopia of American farmstead cheese. The small Cheesemongers' Choice features three luscious half-pound chunks of cheese, delivered right to your doorstep!

Cheese of the Month Club
3 month $150
6 month $300
12 month $600
Seasonal $200

For the dedicated turophile, Saxelby's Cheese of the Month Club is the only way to get your hands on the rarest and tastiest American farmstead cheese! Each month, a selection of three half-pound wedges of our most mouth-watering cheese will be lovingly packed and shipped to the cheese lover of your choice.


**Please note the following schedule for shipping!**

Christmas orders
Orders must be placed by Monday, December 21st to receive it by Thursday, December 24th!
Orders placed after December 21st will be shipped on Monday, December 28th.


New Years orders
Orders must be placed by Monday, December 28th to receive it by Thursday, December 31st!
Orders placed after December 28th will be shipped on Monday, January 4th.

Raw Milk on the Radio!

It sounds hard core, and it is... check out Saxelby Cheesemongers' most recent episode of 'Cutting the Curd' on the Heritage Radio Network. Anne interviews David Gumpert, author of the recently published book 'The Raw Milk Revolution' and thecompletepatient.com

Listen in to 'Cutting the Curd' on Heritage Radio Network archives!

Till next week! Eat cheese and be merry!


saxelbycheese.com

Cutting the Curd, a dairy-centric radio show on Heritage Radio Network