Monday, December 06, 2010

The Art of Cheese: In the Gallery or by Mail...

I've always said that cheese is edible art. As an art student, I would trawl the city's myriad galleries and inevitably stumble upon shows that consisted of nothing more than a pile of crumpled up newspapers, or a single crouton on a pedestal in the middle of the room, or worse: an empty gallery that was supposed to mean something. So I got out of the art world and found cheese. Finally! It was an edible art form that any normal person could 'get'. No instruction manual required... just tastebuds and a willingness to try.

The Milk is the Medium
Opening Saturday, Dec. 11th
4:00 to 6:30pm
Cuchifritos art gallery/project space
Next to Saxelby Cheese in Essex Market

This Saturday at the Essex Market, we've got the absolute best of both worlds! Saxelby Cheesemongers is proud to announce 'The Milk is the Medium', an art show celebrating the paintings and cheese of Blue Ledge Farm. Greg Bernhardt and Hannah Sessions are the tour de force behind Blue Ledge. The pair met while studying art in Italy, hatched a plan to return stateside and make cheese, and never looked back! Their art reflects their daily lives on the farm, and ruminates on the many connections between art and agriculture. Come by the market this Saturday to meet Hannah and Greg, view their farm and cheese-inspired artworks, and feast on their delicious goat cheese. For more information and a proper press release, visit Cuchifritos, Essex Market's own art gallery!

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Now it's starting to be that time... That holiday-induced, brow-furrowing, 'what the heck am I going to get for so-and-so this year?!' kind of time. Well if that special so-and-so happens to like cheese, we've got a few tricks up our sleeve that could be just what you've been searching for.

This week only, order a Holiday Cheesemongers' Choice selection from Saxelby Cheesemongers and save 15%! Just enter the coupon code 'Holiday' and we'll take care of the rest.

Saxelby's Small Holiday Cheesemongers' Choice selection features three hearty half-pound wedges of our favorite fromage: Cabot Clothbound Cheddar, a nutty, grassy, butterscotchy cheese matured in the Cellars at Jasper Hill Farm, Grayson, a gooey, pungent, beefy stinker of a cheese from Meadow Creek Dairy, and Ben Nevis, a delicious, oddly-shaped, sheeps' milk cheese from Bonnieview Farm reminiscent of nutty Italian pecorino.



For the serious cheese hound in your life, we've got the Large Holiday Cheesemongers' Choice. Your lucky cheese lover will receive five luscious, butterfatty hunks of farmstead cheese: Cabot Clothbound Cheddar, Grayson, and Ben Nevis as mentioned above, plus Bayley Hazen Blue, a rich and fudgy blue from Jasper Hill Farm, and Sozzled Pearl, a button of cow & goats' milk cheese wrapped in Bourbon-soaked grape leaves from Seal Cove Farm.


Place your order online at saxelbycheese.com. Be sure to tell us when you'd like your package to be shipped! Just make a note in the comments field when checking out (you can write gift notes there too!) Please note that the last day to ship for delivery by Christmas is Tuesday, December 21st. The last day to ship for delivery by New Years is Tuesday, December 28th.

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In our neverending quest to be cheesy, we've recorded a new episode of 'Cutting the Curd' for your listening & leisure! Our 'State of Cheese' series takes us to Louisiana for a conversation with Richard Sutton, owner of the St. James Cheese Company. Learn about creole cream cheese, where Queen Elizabeth buys her cheese, and why the French didn't necessarily import their cheese traditions to the bayou.


'Till next week, eat cheese, stay warm, and be merry!

Monday, November 29, 2010

The Cure for the Common Cheese Ball

The cure for the common cheese ball*... This holiday season, it's what the doctor, the cheese lover, and the hostess all ordered! Let Saxelby Cheesemongers make your holiday festivities cheesier and easier with our beautiful, bountiful cheese platters. Whether you've got 10 guests or 100, we're here to take the stress out of your life and replace it with a hearty helping of farmstead cheese, crusty bread, and tasty accoutrements. Our advice?! Just sit back, relax, and let us cut the cheese...


To order a platter for your holiday shindig, call Saxelby Cheesemongers at 212-228-8204.

Platters include a selection of four mouth-watering cheeses. Add dried fruits and nuts and/or Sullivan St Bakery bread for a more substantial nosh!

Just give us 24 hours notice, and we'll have a drool-worthy cheese platter waiting in the wings. Pick up at the shop, or have it delivered for an additional charge.

(*guaranteed to work miracles at holiday office parties, showers of all shapes and sizes, cocktail parties, board meetings, or just about any other occasion you can dream up...)

10 people:
$50 cheese
$55 cheese & bread or dried fruit & nuts
$65 cheese, bread, dried fruit & nuts

15-20 people:
$85 cheese
$95 cheese & bread or dried fruit & nuts
$115 cheese, bread, dried fruit & nuts

25-35 people:
$145 cheese
$160 cheese & bread or dried fruit & nuts
$195 cheese, bread, dried fruit & nuts

40-50 people:
$210 cheese
$235 cheese & bread or dried fruit & nuts
$285 cheese, bread, dried fruit & nuts
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Now for cheese on the (internet) radio waves! On Cutting the Curd, our 'State of Cheese' series has reached its 10th state. Listen in and learn about cheese & dairy in the great state of Utah with Steve Rosenberg of Liberty Heights Fresh, Salt Lake City's original and finest gourmet/artisan/sustainable food shop! Listen live every Sunday from 2:00 to 2:30 pm, or download or podcast past episodes at heritageradionetwork.com


'Till next week, eat cheese & be merry!

Monday, November 15, 2010

What goes better with Turkey than ...?

It's the most wonderful time of the year! And while Saxelby Cheesemongers acknowledges that Thanksgiving may be the most awesome holiday ever, we also know that all that cooking can be downright stressful. Between orchestrating the musical chairs of dishes in and out of too-tiny ovens, making sure the turkey gets basted when it should, and mastering the art of channel surfing from the Macy's parade to football and back again, there's a lot to keep track of.

That's why we've come up with a foolproof solution for all of your Thanksgiving needs. That's right, you guessed it, cheese! While chaos and mayhem reign in the kitchen, cheese can be your happy place. It doesn't talk back, it doesn't drink too much eggnog and start mouthing off to other family members, it just sits there quietly on the table, getting more ripe and tasty as the day goes on. It's content to be appetizer, dessert, or midnight snack, and in our humble opinion, goes pretty darn well with turkey.

This Thanksgiving, Saxelby Cheesemongers wants to say thanks to all our our friends and fellow cheeseheads! Just type in the code 'Thanks' when placing your order online, and get 15% off any Thanksgiving cheese selection.

*Please note that all Thanksgiving orders will ship on Monday, November 22nd for delivery on Tuesday, November 23rd.

Small Thanksgiving Selection:
$49 plus shipping and handling
features three half-pound wedges of cheese

Our small turkey day selection features three delectable cheeses: Caspian, a creamy cows' milk cheese made exclusively for Saxelby Cheesemongers by Jasper Hill Farm (each wheel is wrapped in grape leaves soaked with Eden Ice Cider, a local sweet cider made from heriloom varieties of apples) Coomersdale, a bright and nutty sheeps' milk cheese from Bonnieview Farm, and Twig Wheel, a succulent mixed milk stinker (goat & cows' milk) washed with hard cider from Twig Farm.




Large Thanksgiving Selection:
$79 plus shipping and handling
features five half-pound wedges of cheese

For seriously hungry cheese hounds, we've corralled five of our tastiest turkey day cheeses: You'll get hearty chunks of Caspian, Coomersdale, and Twig Wheel, plus Spring Brook Tarentaise, a rich, caramelly, & sharp cows' milk cheese from Spring Brook Farm, & Bayley Hazen Blue, Jasper Hill Farm's signature thick and fudgy Stilton-esque blue.


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Tea and Cheese Tasting with Saxelby Cheesemongers and In Pursuit of Tea
Tuesday, November 16th, 7:00 to 9:00 pm
33 Crosby Street
For reservations ($35) and more information, visit inpursuitoftea.com

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And last but not least, check out this week's episode of Cutting the Curd for the 'State of Cheese' in Sweet Home Alabama! Listen in and learn how Alyce Birchenough and Doug Wolbert of Sweet Home Farm made a go of it with 12 Guernsey cows way before farmstead cheese was on anyone's radar.

'Till next week, gobble gobble (cheese!)

Monday, November 08, 2010

Meet the Cheesemaker TODAY! Plus cheese throwdowns & the 'State of Cheese' in New Hampshire

It's Monday. It's cold. What's a cheese lover to do? How about playing hooky this afternoon to come by Saxelby Cheesemongers for a special 'Meet the Cheesemaker' tasting with Michael Lee of Twig Farm? If you've ever swooned for Twig Wheel, drooled at the sight of Goat Tomme, or written odes to Square Cheese (and I'm hoping that's not just me...) Here's your chance to meet the man behind the mold! We won't tell your boss. And if he does find out somehow, here are some sample excuses:

1. It's an educational experience... or This was R & D for (insert project name here)
2. My calcium and protein levels were too low for me to work effectively...
3. I was hypnotized by the email...when I came to, I was at the cheese shop...
4. I'm still confused about the time change... I left the office when?

Meet the Cheesemaker at Saxelby Cheesemongers:
Michael Lee of Twig Farm

TODAY! Monday November 8th
2:30 to 4:00 pm


Twig Farm, located in Cornwall Vermont, is one of the finest producers of farmstead cheese in the whole country! Find out what makes their cheeses so fine, and how Michael got into this cheesy game in the first place.

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Now, we know you've all been to plenty of wine and cheese pairings... But how about a cheese and wine throwdown?? Join us next Monday, November 15th as Saxelby Cheesemongers and September Wines take on Formaggio Essex and Discovery Wines for a gustatory brawl for the ages! Attendees will judge six rounds of hard-hitting deliciousness and cast their ballots to decide who the winner will be! You've never seen a tasting like this...

Cheese and Wine Throwdown:
Saxelby Cheesemongers & Septembers Wine vs Formaggio Essex & Discovery Wines
Monday, November 15th 8:00pm
Underground (LES) venue will be disclosed upon ticket purchase
For tickets ($60 per person) email bittersweetsoursalt@gmail.com

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This week on Cutting the Curd our 'State of Cheese' series continues with a conversation with Doug Erb of Landaff Creamery! Listen in to see how Doug and his wife Debby got into the cheese game, and to see what the chances are for the New Hampshire state motto to be changed to 'Eat Cheese or Die'.
Listen online by clicking the link above, or download the episode as a podcast to take with you wherever! If you have questions or comments on the show, email us at info@heritageradionetwork.com

'Till next week, stay cheesy!

Monday, November 01, 2010

Essex Market to Open Sundays, Lopate & Locavores

This week, Saxelby Cheesemongers is chock full of cheesy tidbits for you to munch on. From Sundays at Essex Market to Leonard Lopate and the Locavores, read on to see what's new in the world of American farmstead fromage.

First things first. After much lobbying and petitioning and conversing with the neighborhood, the Essex Street Market will be open on Sundays from 10 am to 6 pm starting this Sunday, November 7th! And this isn't just a holiday stunt... we'll be open on Sundays from here on out to help you get your groceries any day of the week you please! Thanks to all of you who took time to sign our petition to make this happen. We're super excited to continue to make the market a fantastic neighborhood food destination. Come on by this Sunday to shop and show your support!

Next Monday, November 8th, Saxelby Cheesemongers will be hanging with WNYC's Leonard Lopate for a special series 'Lopate and Locavores!' Join us at the Greene Space for an evening of agri + culture... or how fermentation and cheese make the world go round. Anne Saxelby, Michael Lee of Twig Farm, and Keith McNally will discuss the connections cheese makes between rural and urban, farm and restaurant, and person to person. This is sure to be a fiddle playin', goat ricotta makin', good conversatin' night! 'Lopate and Locavores' is a three part series, so check 'em all out to get your fill of farming, greens, chickens, and cheese!



Need something cheesy to podcast?? Tune in to Cutting the Curd on the Heritage Radio Network! For our special Halloween episode, Anne Saxelby and Shanna Pacifico of Back Forty (and some other surprise guests!) talk scary cheese on the scariest day of the year. Hear about terrifying cheese mishaps, creepy crawlies that make cheese delicious, and Kraft American Singles, aka 'cheese analog' Yikes! If you've got cheesy horror stories of your own to share, tweet 'em on in to the HRN Twitter feed.

'Til next week, stay cheesy!

Tuesday, October 26, 2010

Cheese & Chutney Anonymous

This week, our litany of love for all things picklish leaps towards chutney, that harmonious sweet & savoy condiment popularized across the pond. Sweet Deliverance NYC and Saxelby Cheesemongers have teamed up yet again to bring you a never before seen cheese & chutney match made in heaven... Order one for someone you love and spice up their fridge, or come on down to the New Amsterdam Market this Sunday for one of our famous Ploughman's Sandwiches!

Ploughman's Lunch Selection
3 Cheeses & Sweet Deliverance 'Raisin Haters Apple Chili Chutney'
$55 plus shipping
To place your order, visit saxelbycheese.com



At Saxelby Cheesemongers, we love our cheese & chutney. In honor of fall, and all the delicious apples spilling forth from farmers' market stalls, we got in cahoots with Sweet Deliverance NYC to cook up an exclusive batch of Raisin Haters Apple Chili Chutney. One scoop of this fruity, fermenty delight atop a wedge of thick and creamy cheese, and you've got yourself a new addiction. We chose a trio of fantastic farmy cheeses to complement this spicy, sweet & savory chutney: Noble Road, a truffle-y buttercream bomb of gooey goodness from Calkins Creamery, Landaff, a tart and earthy cows' milk cheese from Landaff Creamery, and Square Cheese, a quadrangular, junipery, malty, caramelized goats' milk cheese from Twig Farm.

If you're already hooked (or looking for trouble!), our first official meeting of C&CA (Cheese & Chutney Anonymous) will be held this Sunday, October 31st at the New Amsterdam Market. That's right folks... Ploughman's Sandwiches are back! We'll be slathering 'Raisin Haters' chutney on Sullivan Street bread and laying down a cheesy foundation of Landaff for the munching. Don't miss out on this singularly autumnal treat!

Saxelby Cheesemongers' Ploughman's Sandwiches at New Amsterdam Market
Sunday, October 31st 11:00 am to 4:00 pm
For directions and vendor information visit newamsterdampublic.org


'Till next week, eat your cheese & chutney!

Monday, October 18, 2010

Pickin' a Peck of Cheese Lovers

If they say spring has sprung, can we say fall has fallen? It's what many people call the most wonderful time of the year in New York, and this Sunday, we'll be in the thick of it. That's right folks... there's no cheesier day trip than Saxelby Cheesemongers' Day A-Whey. We'll visit an award-winning creamery, be treated to a glorious picnic lunch, and pick a peck of apples, all before sundown! Did we mention we'd do the driving? Not sure what to do this weekend? Get on the cheesemobile and come along on our Day A-Whey!

A Day A-Whey to Sprout Creek Farm and Terhune Orchard
Sunday, October 24th 8:30 am to 7:00 pm
For tickets ($95) and more information, visit saxelbycheese.com

farm and foliage

Our first stop is Sprout Creek Farm, makers of delicious farmstead goat and cows' milk cheeses. Cheese maker Colin McGrath will lead our group on a special behind-the-scenes tour of the creamery and cheese caves, showing us how cheese is made, and what it takes to ripen it to perfection.

After the tour, we'll gather in the cozy barn for a big old picnic lunch and cheese tasting featuring everything from the mild to the downright stinky. This farm trip is BYO, so bring a bottle of wine or beer to create your own cheese pairings!

After lunch, we'll head over to Terhune Orchard for some apple picking and fall sunshine. Terhune boasts one of the finest selections of apples in all of New York... Empires, Galas, Winesaps, Romes and Honeycrisps are just a few of the fruits on the apple menu! Pick a peck and bake a pie (topped with some Sprout Creek cheese!) or just munch till your heart's content.

Don't miss out on the last Day A-Whey of the season. It's bound to be cheese-tastic!

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For cheese-waves on the radio, check out this week's episode of Cutting the Curd on the Heritage Radio Network. Our 'State of Cheese' series continues with Aubrey Thomason of Zingerman's Creamery in Ann Arbor, Michigan. Listen in as we chew the fat and get the skinny on the world of cheese in the Great Lakes!


'Till next week, stay cheesy...

logo

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

Monday, October 11, 2010

Hotties & Hot Cheese ... Pickle Day is Here!

Small-town cheese from New Hampshire moves to big city. Before long, it finds itself swept off it's feet, melted between two toasty pieces of focaccia, doing the culinary equivalent of dirty dancing with Hotties, Sriracha spiced pickles from Rick's Picks. Look out Baby/Frances/Jennifer Gray, there's a new tag team in town!

Lower East Side 10th Annual Pickle Day
Sunday, October 17th, 11:00 am to 4:30 pm
(Note! Saxelby's will be grilling from 11:00 to 1:00, so come early!)
Essex Street between Broome and Delancey


That's right folks. The wait is over. New York's own 10th annual Pickle Day is going down this Sunday, October 17th, and you'd be a boob to miss it! Saxelby Cheesemongers and Rick's Picks are teaming up once again to give you the latest and greatest grilled cheese and pickle sandwich on the face of the planet. Hightail it down to Pickle Day for a toasted treat!

What makes this grilled cheese magic? We've decided to unveil our not-so-top-secret recipe to get your tastebuds humming... (I've had... the time of my life...)

Ingredients:
1 piece of olive-oily focaccia
2 oz Landaff (raw cows' milk cheese from Landaff Creamery, NH)
Handful of 'Hotties' Rick's Picks Sriracha spiced pickles

Preparation: (easy as pie!)
Slice bread
Place 2 hearty hunks of Landaff in between slices
Slice Hotties in half to make 'em a bit skinnier
Liberally garnish Landaff with Hotties
Smush bread back together
Grill till gooey and enjoy!

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And, as if cheese and pickles weren't enough fun... Saxelby Cheesemongers is planning the cheesy getaway of the year. Tickets are going fast for our Day A-Whey trip to Sprout Creek Farm... Get yours today!

A Day A-Whey to Sprout Creek Farm and Terhune Orchard
Sunday, October 24th 8:30 am to 7:30 pm
Trip begins and ends at Saxelby Cheesemongers
For tickets ($95) and more information visit saxelbycheese.com


Sometimes everybody needs A Day A-Whey... Join Saxelby Cheesemongers on an autumnal romp upstate to visit Sprout Creek Farm and Terhune Orchard. See how delicious farmstead cheese is made, enjoy a gourmet Greenmarket picnic lunch, and pick a peck of apples! We've taken care of all the details, so you don't have to worry about a thing. Sit back, relax, and let us do the driving! All you have to bring is your appetite.

This is our last Day A-Whey of the year, so don't miss out!

Thursday, October 07, 2010

Spring Brook Farm at Beer Table This Monday!

At Saxelby Cheesemongers, we're always looking out for our next opportunity to eat delicious cheese... Fortunately for us, this fall has been rife with opportunities to do just that! This Monday, join us with cheese maker Jeremy Stephenson of Spring Brook Farm at Beer Table for a tasting and talk on their fabulous farmstead fromage.

Spring Brook Farm Cheese Tasting at Beer Table
Monday, October 11th 7:00 pm
For tickets ($35) and more information, visit beertable.com

Spring Brook Farm is one of Vermont's finest farmstead cheeseries, crafting Alpine-style cheeses reminiscent of European greats like Beaufort and Gruyere. Nothing says fall to this monger like a hearty old wedge of sweet, aged cows' milk cheese! This special tasting will feature 4 cheese and beer pairings, as well as a tasty, stinky signature dish of potatoes and Spring Brook Raclette! (of course, also served with beer) We'll do a vertical tasting through three different age profiles of Spring Brook Tarentaise to see how the flavor changes throughout the aging process. We'll also sample their brand new Raclette-style cheese in the raw and out o' the oven, melted over Greenmarket potatoes!

Don't miss this chance to meet one of Vermont's best cheesemakers, right here in your own backyard! 'Till next Monday, may many a wonderful cheese cross your path!

At Saxelby Cheesemongers, we're always looking out for our next opportunity to eat delicious cheese... Fortunately for us, this fall has been rife with opportunities to do just that! This Monday, join us with cheese maker Jeremy Stephenson of Spring Brook Farm at Beer Table for a tasting and talk on their fabulous farmstead fromage.

Spring Brook Farm Cheese Tasting at Beer Table
Monday, October 11th 7:00 pm
For tickets ($35) and more information, visit beertable.com

Spring Brook Farm is one of Vermont's finest farmstead cheeseries, crafting Alpine-style cheeses reminiscent of European greats like Beaufort and Gruyere. Nothing says fall to this monger like a hearty old wedge of sweet, aged cows' milk cheese! This special tasting will feature 4 cheese and beer pairings, as well as a tasty, stinky signature dish of potatoes and Spring Brook Raclette! (of course, also served with beer) We'll do a vertical tasting through three different age profiles of Spring Brook Tarentaise to see how the flavor changes throughout the aging process. We'll also sample their brand new Raclette-style cheese in the raw and out o' the oven, melted over Greenmarket potatoes!

Don't miss this chance to meet one of Vermont's best cheesemakers, right here in your own backyard! 'Till next Monday, may many a wonderful cheese cross your path!

Monday, October 04, 2010

Oh So Many Days A-Whey!

There's nothing like a cold, rainy Monday morning to make a monger dream of greener pastures. That's right cheese fans, fall is officially here... and at Saxelby Cheesemongers, that means finding ways to get out of the city, get some fresh air, and of course, eat more cheese! Throw in some incredible fall foliage, a hearty picnic lunch, some apple picking, and call it a day... A Day A-Whey, that is! This week, Saxelby Cheesemongers is pleased to offer a double-whammy of Days A-Whey... Read on cheese lovers, and join us on a cheesy jaunt out of town!

A Day A-Whey to Sprout Creek Farm and Terhune Orchard
Sunday, October 24th 8:30 am to 7:30 pm
Trip begins and ends at Saxelby Cheesemongers
For tickets ($95) and more information visit saxelbycheese.com





The first stop on our Day A-Whey adventure is Sprout Creek Farm, where we'll see first hand how fine farmstead cheese is made. Sprout Creek Farm was founded by nuns in the late 1980s as a place for children to reconnect with nature and learn about agriculture. After almost 30 years of agri-education, Sprout Creek has come to be one of the premier creameries in the country. Colin McGrath, a graduate of the Culinary Institute of the Arts, is the talented young cheese maker behind Sprout Creek's award-winning cheeses. Colin will lead a tour of the creamery, showing how he transforms rich milk into delicious cheese! Margo Morris will then lead us on a ramble of the multi-faceted farm, showing off the goats, cows, pigs, sheep, ducks and chickens that make up the day to day rhythm of Sprout Creek.

After the farm tour, daytrippers will be treated to a bountiful picnic lunch, served in Sprout Creek's cozy, historic barn. Salads, fruits, and cider from New York City's own Greenmarket will be laid out for noshing alongside a sampling of charcuterie, freshly cut chunks of Sprout Creek cheese and a selection of fresh breads from the Sullivan Street Bakery.

Once everyone's had their fill of delicious farmstead fromage, the coach will make a stop at Terhune Orchard for an afternoon of apple picking in the sunshine. Terhune Orchard boasts an amazing array of apple varieties. Daytrippers can pick a peck of Empire, Gala, Golden Delicious and Cameos to munch alongside their cheeses. The chartered coach will return to the Essex Street Market by 7:00 pm, full of happy, sated daytrippers.
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Columbus Day Weekend Alert!

We've got just a few tickets left for our very special Day A-Whey trip to Twin Maple Farm, located in the idyllic Hudson Valley! No Columbus Day weekend plans?! No worries! We've got a pig roast and a cheese party in the works! Click on the link below for more tickets and more information:

A Day A-Whey to Twin Maple Farm
Sunday, October 10th 8:30 am to 7:00 pm
Trip begins and ends at Saxelby Cheesemongers (120 Essex Street)
For tickets ($95) and more information visit saxelbycheese.com

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Cheese on the Radio!

Tune in to this week's episode of Cutting the Curd, where I continue the 'State of Cheese' series with Kenny Mattingly of Kenny's Farmhouse Cheese in Austin, Kentucky. See what's doing curds-and-whey-wise in the Bluegrass state!

'Till next week, eat cheese and be merry!

Tuesday, September 28, 2010

The Dreaded Cheese Nubs...

We've all been there. You go to the market, buy some cheese with the best of intentions, eat some of it, and then.... (insert suspenseful horror film music for effect).... you wrap it up, it gets moved to a dark lonely corner of your refrigerator, and the next time you see it, it's a sad, desiccated little shell of its former self.

This week, Saxelby Cheesemongers is here to tell you that this tragedy need not be the end of your unintentionally fridge-cured cheeses! Even this monger has been known to accumulate a bevy of odds and ends that can be transformed from their ugly-duckling selves to beautiful, delicious swans. Ok, maybe that wasn't quite right. No one is going to be eating any swans here, but we will give you some tips, tricks, and recipes for salvaging those cheese nubs!

First and foremost, there's mac and cheese. I mean, it's a perennial favorite, but when the weather starts to get a bit crispier, that smell of bubbling browning cheese in the oven is just something else all together! This recipe was inspired by two customers, Dave and Jen, who are masters of cheese-nub-utilization.

Cheese Nub Mac & Cheese

Stuff you'll need:

Cheese Nubs (the more the merrier)
Butter
Milk or cream
Pasta
Bread Crumbs (optional, but awesome)

1. Preheat the oven to 350.


2. Cook the pasta until al dente or mushy, whatever you like.


3. Gather up all your cheese nubs and grate them, cut them up, or mash them into a bowl of random cheese goodness. All parts of the cheese are welcome! However, if you have some especially gnarly rinds, you might want to trim those off.


4. Butter a ceramic baking dish, and fill with one layer of pasta.


5. Liberally sprinkle (think tinkerbell with combat boots on) your cheesy mixture atop the pasta, and douse with a splash of milk or cream.


6. Put another layer of pasta atop the first, and repeat the heavy duty cheese sprinkling and cream pouring.


7. To top it all off, put a final layer of cheese on top. Sprinkle bread crumbs on top of that, and strategically place various pats of butter on the crumbs for extra browning effect. (hey, nobody said this was going to be light!)


8. Bake in the oven for 20 minutes or until the cheese is browned and bubbling, and the bread crumbs have become toasty and wonderful.


This mac & cheese is of course best served right away. But it's also pretty dang good the next day as a chilled slice o' cheesy pasta pie!

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To continue on that theme, our next recipe is a cheesy sauce that's just the thing for pasta, roasted veggies, gratin-ish dishes, or if you've got blue cheese in your nub collection, a nice juicy steak!

Cheese Sauce For Just About Anything

Stuff you'll need:

Cheese nubs
Butter
Garlic
Milk or Cream

1. Cook the garlic in butter until nice and soft.

2. Crumble, cut, or grate your cheese nubs into the smallest pieces you can muster.

3. Toss the cheese in the pot, add between 1/2 cup and 1 cup of milk or cream (or a mixture of the two!) and stir.

4. Continue to stir as it cooks down to thick, cheesy deliciousness, anywhere from 5 to 10 minutes. You may want to add more cheese or more milk as time goes by depending on the consistency you want.

5. Pour it over just about anything and watch the gastronomic sparks fly! (no digestion puns intended here...)

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This Sunday, October 3rd, is chock-a-block full of cheesy events that we'd love for you to join in on! Visit Saxelby Cheesemongers at the New Amsterdam Market where we'll be EVERY SUNDAY from 11am to 4 pm, or come on out to Roberta's Pizza from 4 to 7 pm for a tasting of cheese, wine, and wood-fired breads in the garden! For reservations, just click on the link above.

'Till next week, cook up those cheese nubs, and be merry!


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

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Monday, September 20, 2010

The State of New Amsterdam... and New York Too!

They say that old New York was once New Amsterdam... I'm pretty sure I've quoted that 'They Might Be Giants' song before, but it never seems to lose it's luster! It seems especially potent this Monday morning, because just yesterday Saxelby Cheesemongers spanned New York and New Amsterdam in a single bound!

The day began at New Amsterdam Market, where from now 'till the end of December, we'll be holding down the cheese fort each and every week! Yesterday we debuted two new cheeses, a Raclette-style cheese from Spring Brook Farm in Vermont and Noble Road, a creamy raw cows' milk cheese from Calkins Creamery in Pennsylvania. We plan to feature new and special cheeses at the market all season long, so come visit us each and every Sunday down at the Fulton Fish Market to get your fix!

Saxelby Cheesemongers at the New Amsterdam Market
Sundays from 11:00 am to 4:00 pm
In front of the Old Fulton Fish Market (corner of South St. and Peck Slip)


On the New York front, this week on Cutting the Curd, I had the distinct pleasure of interviewing Dean Sparks, co-founder of Empire Organics, which produces a dazzling array of local dairy products including milk, cheese, yogurt, and ice cream. We talked about the state of dairy in New York from the perspective of an entrepreneur who's making a huge difference in the lives of local dairymen. One of the opening lines on the Empire Organics website reads:

'Today, pretty much everyone understands that organic is just plain better. So why should you choose nymilk? Well, lots of organic milk comes from faraway places. Big deal? We think so!'

Listen in to this week's episode and hear about how Dean went from a dream to save local dairy farms to a 30 farm strong network of producers who are paid 3 times as much, that's right 3 times!, as the commodity market would pay them. It's this kind of thinking that can put New York right back up there on the map as a leading local dairy state. Look for the NYcheese label at Saxelby Cheesemongers soon! In the next few weeks, we'll be carrying some of their scrumptious fromage.

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However, if you're feeling a little peckish right now, don't forget your cheese & chutney! Order a ploughman's lunch selection and have your cheese delivered right to your front door!

Ploughman's Lunch Selection
Three Cheeses & a 9 oz jar of Sweet Deliverance Spicy Green Tomato Chutney
$55 plus shipping
To place your order, visit saxelbycheese.com


The ploughman's lunch is a revered repast in pubs and taverns all across England... We discovered it on a trip across the pond this summer and thought, why not bring this cheesy institution stateside? Each 'Ploughman's Lunch' selection contains a jar of Sweet Deliverance Spicy Green Tomato Chutney and three half-pound wedges of mouth watering fromage: Kunik, a buttery and decadent triple-creme cheese from Nettle Meadow Farm, Shelburne Farm's sharp, oniony, fruity two-year Cheddar, and Jasper Hill Farm's luscious, fudgy Bayley Hazen Blue. Not just for lunch, this selection of cheesy goodness is great fare for dinner parties, tailgates, picnics, and any other dairy-centric snacking occasion you can dream up!

'Till next week, eat cheese and be merry!

Tuesday, September 14, 2010

In a Pickle, and Loving Every Minute!

We're in a pickle, and happy as heck about it! A few weeks back, we introduced our Ploughman's Sandwich, a happy marriage of cheddar and chutney wedged between two chunks of ciabatta. It's been such a bit hit, we've decided to send it out on the road! Now you can order a Ploughman's Lunch cheese & chutney selection from saxelbycheese.com, and we'll send lunch straight to your front door!

Ploughman's Lunch Selection
Three Cheeses & a 9 oz jar of Sweet Deliverance Spicy Green Tomato Chutney
$55 plus shipping
To place your order, visit saxelbycheese.com

The ploughman's lunch is a revered repast in pubs and taverns all across England... We discovered it on a trip across the pond this summer and thought, why not bring this cheesy institution stateside? The traditional ploughman's lunch features a couple of hearty chunks of farmstead cheese paired with a sweet & savory chutney. Saxelby Cheesemongers has teamed up with preserves & pickles guru Kelly Geary of Sweet Deliverance NYC to bring you the finest cheese & chutney selection in town.

Each 'Ploughman's Lunch' selection contains a jar of Sweet Deliverance Spicy Green Tomato Chutney and three half-pound wedges of mouth watering fromage: Kunik, a buttery and decadent triple-creme cheese from Nettle Meadow Farm, Shelburne Farm's sharp, oniony, fruity two-year Cheddar, and Jasper Hill Farm's luscious, fudgy Bayley Hazen Blue. Not just for lunch, this selection of cheesy goodness is great fare for dinner parties, tailgates, picnics, and any other dairy-centric snacking occasion you can dream up!

Beer and Cheese Throwdown, Part Three!
Monday, September 20th 8:00 pm
Super Secret Location TBA


Anyone looking for a gastronomic rumble (and we're not talking indigestion here) should get in on the action for the third clash of the cheese and beer titans: Saxelby Cheesemongers and Bierkraft vs Formaggio Essex and Spuyten Duyvil. We've got a score to settle, and we need your help!

This tasting features three rounds of hard-hitting deliciousness, featuring a total of six cheese and beer pairings that are sure to leave your head spinning with delight! Participants vote for their favorite pairings, and at the end of the night, a winning team is declared. Come on out and show your love for Saxelby's next Monday night! It's like Monday Night Football, only way tastier.

For tickets ($60) email bittersweetsoursalt@gmail.com

Our Day A-Whey to Washington County was a cheese-tastic weekend filled with local food, farms, cheese, and old-fashioned fun. We've updated our flickr page with plenty of delicious photos for your viewing delight!

Saxelby Cheesemongers will be back at New Amsterdam Market this Sunday, and every Sunday from now until New Year's! Come on down to the old Fulton Fish Market and sample our cheesy wares. Good flavors and good feelings abound!


'Till next week, eat cheese and be merry!

Wednesday, September 08, 2010

Last Call for Cheese Adventures, and a Visit to Bonnieview Farm

Labor Day weekend has passed us by, but here at Saxelby Cheesemongers, we're kicking off the fall season in typical cheesy style! Join us this weekend for our biggest and best Day A-Whey trip of the year! We'll visit five cheese makers, get some R&R at a beautiful and historic B&B, and attend a local 'farm to fork' harvest festival dinner. We're almost full up, so call us to reserve your spot today!

A Day A-Whey to Washington County
Visit 5 Local Cheesemakers, Annual Harvest Festival and Dinner,
& Overnight Stay at the Rice Mansion Inn
Saturday, September 11th to Sunday, September 12th



Where else can you visit five cheesemakers, feast on the bounty of locally grown food, and get some R&R at one of New York's most historic inns? This weekend, Saxelby Cheesemongers is hitting the road again for a dairy-licious journey to Washington County, New York! This is a deluxe Day A-Whey if ever we saw one; we'll visit 5 farms in 2 days, hit up a Harvest festival and dinner, stay at a gorgeous historic inn, and whisk you back to the city by Sunday evening. Sit back, relax, and let us do the driving. All you have to bring is your love of cheese!

Saturday Itinerary: Depart from Saxelby Cheesmongers in our cheese-mobile. Arrival at Rice Mansion Inn, followed by catered picnic lunch. Farm tours at Argyle Cheese Farmer, Homestead Artisans, and Sweet Spring Farm. Attend the Salem Harvest Festival and Local 'Farm to Fork' dinner. Overnight stay at the historic Rice Mansion Inn.

Sunday Itinerary: Farm tours and cheese tastings at Three Corner Field Farm and Consider Bardwell Farm. Picnic lunch at Consider Bardwell Farm. Return to NYC by 6:30 pm.

Single Rate $300
Double Rate $250
Groups of 3-4 $225

Ticket price includes transportation, hotel room, all meals, entrance to the Harvest Festival and dinner, and farm tours.

To make a reservation, call Saxelby Cheesemongers at 212-228-8204. Reservations for this Day A-Whey are extremely limited, so reserve today!

Another harbinger of fall is the arrival of fabulous sheeps' milk cheeses from Bonnieview Farm! Bonnieview is tucked away up north in Vermont's Northeast Kingdom, atop a hill looking out to the White Mountains. It's truly one of the loveliest farms this monger has ever laid eyes on. Bonnieview was settled by the Urie family in the late 1800's, and cheesemaker Neil Urie is the fourth generation to work the land. He was able to buy the farm from his uncle a ways back, slowly replaced his cows with a flock of sheep, and began to make an array of delectable aged cheeses. We're proud to show off these unique and delicious Vermonters!

Coomersdale is a small wheel of semi-firm, sheepy, barnyardy goodness. Its flavor lies somewhere between an aged Pecorino and a lively, fruity young Manchego. A great nosh for just about any occasion!

If you ran across a wheel of Ben Nevis, a cheese aptly named for Scotland's tallest mountain, you might mistake it for a stone. Its rind is mottled beige and purple and green, giving it an earthy and rustic cheese camouflage. Once cracked open however, it reveals its bright, tart, lemon-zesty interior. I guess that old adage don't judge a book by its cover applies to cheese too!

Monday, August 23, 2010

Cheese-a-Topia and Then Some!

If cheese makers lived in Hollywood, this week would be the American cheese equivalent of Oscar week. Come Thursday, thousands of people will descend upon the fair city of Seattle for 'Cheese-a-Topia,' this year's American Cheese Society Conference! Held in a different city each year, the ACS conference is a chance for cheese makers, cheese sellers, and cheese lovers of all walks of life to get together, chew some curds, and make some cheesy mischief! To learn more about this year's festivities, tune in to Episode 33 of 'Cutting the Curd', where I interview Sasha Davies and Kurt Dammeier, the cheesy forces of nature behind ACS in Seattle.

The grand finale of the annual conference comes in the form of a cheese competiton, where thousands (literally, thousands) of cheeses vie for the coveted title of 'Best in Show'. This week at Saxelby's, we're paying our respects to some delicious past winners! Come in to the shop this week for a single, double, or triple dip of ACS winners and get 15% off!

Wabash Cannonball | ACS Best of Show 1995
Capriole Dairy (pasteurized goats' milk, IN)
Diminutive spheres of fresh goat curd dusted with vegetable ash and aged to wrinkly-rinded perfection. Toss these cannonballs onto the battlefield of the dinner table and watch the sparks fly! The bright, creamy, lemony interior is the perfect foil for summer fare or a dairy-delicious dessert. Tomatoes and greens, or honey and fruit can all cozy up to these light and vivacious bombs of goat goodness!

Pleasant Ridge Reserve | ACS Best of Show 2001 and 2005
Uplands Cheese Company (raw cows' milk, WI)
It's no wonder a cheesehead's cheese would be the only two time winner of the 'Best in Show' honors at the ACS! Pleasant Ridge is a superb specimen of fromage, modeled after the famed mountain cheeses of France and Switzerland. Our wheels have been aged close to one year, and taste of grass, earth, cherries, and caramel. A perennial favorite of, well, just about everybody!

Cabot Clothbound Cheddar | ACS Best of Show 2006
Cabot Creamery & the Cellars at Jasper Hill (pasteurized cows' milk, VT)
This ain't your garden variety Cabot cheddar! Made from the milk of a single herd, these 35 pound behemoths are shipped up to the Cellars at Jasper Hill at just three days of age, where they are bandaged, larded, and put out to age in the cellars. A team of brawny Vermont dudes turns hundreds of these cheeses each and every day, ensuring that the cheeses mature to rustic, nutty, butterscotchy perfection.

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In other cheesy news, did you hear about our Day A-Whey to Washington County? There are a precious few spots left, so if you haven't called to make your reservation, don't delay!

A Day A-Whey to Washington County!
Saturday, September 11th to Sunday September 12th
Tour Five Cheese Farms, Harvest Festival & Dinner, and Overnight Stay at the Rice Mansion Inn

consider bardwell silo

After a summer hiatus, Saxelby Cheesemongers is ready to hit the road again and take you on a dairy-licious journey to Washington County for their annual cheese tour! This Day A-Whey really packs a wallop; we'll visit 5 farms in 2 days, hit up a Harvest festival and dinner, stay at a gorgeous historic Inn, and whisk you back to the city by Sunday evening. Sit back, relax, and let us do the driving. All you have to bring is your love of cheese!

Saturday Itinerary: Arrival at Rice Mansion Inn, followed by catered picnic lunch. Farm tours at Argyle Cheese Farmer, Homestead Artisans, and Sweet Spring Farm. Local 'Farm to Fork' dinner at the Salem Harvest Festival. Overnight stay at the Rice Mansion Inn in Cambridge, NY

Sunday Itinerary: Farm tours and cheese tastings at Three Corner Field Farm and Consider Bardwell Farm. Picnic lunch at Consider Bardwell Farm.

Single Rate $300
Double Rate $250
Groups of 3-4 $225

To make a reservation, call Saxelby Cheesemongers at 212-228-8204. Reservations for this Day A-Whey are extremely limited, so reserve early! Ticket price includes transportation, hotel room, all meals, entrance to the Harvest Festival and dinner, and farm tours.

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And last but not least.. This week on Cutting the Curd: The State of Cheese in Virginia! I chatted with Helen Feete of Meadow Creek Dairy about old-time music, flat foot dancing, and stinky cheese in Grayson County. Tune in and dork out!

'Till next week, eat cheese and be merry!


logo

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

Monday, August 16, 2010

A Day A-Whey to Washington County, LES Cheese Crawl, and the 'State of Cheese' in Georgia

This Week at Saxelby Cheesemongers

This week at Saxelby Cheesemongers is bustling! Who says there's nothing doing in NYC in August? We've packed our dairy docket to the gills with cheesy happenings, so read on and see what strikes your fancy. Book your spot on an overnight Day A-Whey farm trip, meet one of Jasper Hill Farm's most talented cheese makers, or tune in to our latest 'State of Cheese' episode of Cutting the Curd! There's a whole lot of shaking going on...
A Day A-Whey: Washington County Cheese Tour
5 Farm Tours, Harvest Festival & Dinner
Saturday, September 11th to Sunday, September 12th
VERY limited availability, so call and reserve today!

consider bardwell siloAfter a couple months' hiatus, Saxelby Cheesemongers is ready to hit the road again and take you on a dairy-licious journey to Washington County for their annual cheese tour! This Day A-Whey really packs a punch; we'll visit 5 farms in 2 days, hit up a Harvest festival and dinner, stay at a gorgeous historic Inn, and whisk you back to the city by Sunday evening. Sit back, relax, and let us do the driving. All you have to bring is your love of cheese!


Our Day A-Whey begins early Saturday morning. We'll depart from the Essex Market at 8:00 am and head up to the historic Rice Mansion Inn in Cambridge, New York. Guests will drop their things at the hotel, munch some picnic-style lunch, and then head up the road to three of the county's finest farms. We'll visit the Argyle Cheese Farmer, Homestead Artisans at Longview Farm, and Sweet Spring Farm, makers of distinctive and delicious cow and goats' milk cheeses. Each stop includes a farm tour and cheese tasting, so be sure to bring your appetite!

Saturday evening, we'll head to the annual Harvest Festival in Salem for some local green-marketing, dinner, music, and hoopla. The festival features a slew of locally grown foods, homemade delicacies, as well as arts and crafts. At 6:00 pm we'll sit down to Salem's 'Farm to Fork' dinner featuring a range of culinary delights from local farms including Three Corner Field Farm, Sheldon Farm, and Locust Grove Farm. Dinner, music, and dancing (not mandatory!) to the tunes of local musicians will last till 9:00 pm. After the festivities we'll retire to the Rice Mansion Inn for a good night's snooze.

Sunday morning, we'll eat a breakfast fit for a farmer and hit the road early to tour Three Corner Field Farm, a sheep dairy producing a delectable array of fresh and aged cheeses. Cheese maker Karen Weinberg has arranged a special tour of her cheese cave for our group so we can see how her cheeses are matured to perfection! We'll then head across the border to Consider Bardwell Farm in West Pawlet, Vermont. After touring the farm, we'll be treated to a hearty lunch at the farm cafe. They'll be serving up lots of goodies, from homemade goat chili to their famous 'Pawletties', toasted cheese sandwiches made with Pawlet cheese! We'll be back to the city by 7:00 pm, happy, sated, and with a cooler full of farmstead cheese!

*To make a reservation, call Saxelby Cheesemongers at 212-228-8204. Reservations for this Day A-Whey are extremely limited, so reserve early! Ticket price includes transportation, hotel room, all meals, entrance to the Harvest Festival and dinner, and farm tours.

Single Rate: $300 per person
Double Rate: $250 per person
Groups of 3-4: $225 per person

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Make way for the cheese maker! This weekend, Veronica Pedraza, creamery manager at Jasper Hill Farm (and Saxelby alum!) will be coming to town for a myriad of cheesy events. Ever been on a pub crawl? This might be the Lower East Side's first ever cheese crawl... Come on down and put some curds and whey in your weekend, why don'tcha?

Cellars at Jasper Hill Cheese Tasting at Saxelby Cheesemongers
Saturday, August 21st 4:00 to 6:00 pm
Saxelby Cheesemongers, Essex Street Market, 120 Essex Street
No reservations necessary, just stop on by!

Join cheese maker Veronica Pedraza for a gastronomic glimpse into the world of Vermont cheese! We'll taste through a range of cheeses from the Cellars at Jasper Hill Farm, from farmstead favorites like Moses Sleeper and Bayley Hazen Blue, to cheeses matured in the Cellars like Cabot Clothbound Cheddar, Ascutney Mountain from Cobb Hill Farm, and Hartwell from Ploughgate Creamery. We dare you to miss this Vermont-stravaganza!

Cellars at Jasper Hill Cheese & Beer Pairing at Against the Grain
Saturday, August 21st 6:00 to 10:00 pm
620 East 6th Street (between B & C)
For reservations ($30) call 212-420-0002

against the grain tasting

The dairy don't stop as our cheese crawl progresses to Against the Grain, one of the finest craft beer bars this side of the East River. Cheese and beer aficionados Veronica Pedraza and Caitlin Robin are teaming up to concoct four delicious cheese and beer pairings. Beer dork alert! Featured at this tasting will be a never-before-seen in NY keg from Hill Farmstead Brewery, Greensboro Vermont's first craft brewer! Sean Hill, brewer extraodinaire learned his trade in Belgium, and makes some of the finest beers this monger has ever tasted. Be the first to try Greensboro beer and cheese side by side!

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And last but not least, for the audio portion of your weekly email, don't forget to tune in to Cutting the Curd! This Sunday was the next installment in our ongiong 'State of Cheese' series. I talked with Jessica Little of Sweet Grass Dairy about milking goats, going back to the family farm, health inspectors, and the state of cheese in Georgia!

'Till next week, eat cheese and be merry!


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

Wednesday, August 11, 2010

A Ploughman's Lunch for Me ...

The ploughman's lunch. 'Tis a little known phenomenon here in the US, but back across the pond in England, this simple but hearty meal is alive and well in pubs and taverns of all shapes and sizes. A traditional ploughman's lunch is nothing more and nothing less than a nice wedge (or two!) of cheese (usually Stilton or Cheddar) an equally fortifying hunk of hearty bread, some 'pickle' (the Brits' charming word for chutney or relish) some minimally invasive fruit or veg, and, of course, a pint.

Upon doing a bit of research about the history of the ploughman's lunch (I was picturing field hands, paused under a tree after a morning of threshing, planting, or plowing, unpacking their wares and chowing down) I discovered that the meal most likely was created by the English Country Cheese Council in the 1960's as a way to try and cajole their countrymen into eating more cheese. Which pretty much popped the bucolic bubble floating around in my imagination. However, no matter what the provenance of the phrase, the meal is a stroke of genius. And, I would wager, a much safer bet gastronomically than some of those other pies and pub concoctions.

A few weeks ago, I found myself in a little pub in Oxford tucking into a sturdy ploughman's lunch, and commenced feeling a bit evangelical about it. Though Saxelby Cheesemongers is no pub, upon my return to the States we quickly got to work on our own version of the ploughman's lunch in sandwich form. Saxelby Cheesemongers ploughman's sandwich features Shelburne Farm's two-year cheddar on a Sullivan Street ciabatta, liberally slathered with Sweet Deliverance spicy green tomato chutney. It's a cheese & chutney match made in heaven if we do say so ourselves!

Come on by the shop this week and snarf a hearty ploughman's sandwich! Sadly, we have to serve it minus the pint. But if you're jonesing for the true pub experience, you could always pack it up and hoof it on over to d.b.a on 1st Avenue for a little backyard cheese and beer picnic!

'Till next week, eat cheese and be merry!

Monday, August 02, 2010

Showdown on the LES, Heaven on the Hudson, and Cheese on the Radio

It may be August, but don't despair! Celebrate the apex of summer with Saxelby Cheesemongers on an excursion to one of New York's hidden natural treasures, and a cheese showdown in a top secret LES location. Plus, listen in to Cutting the Curd to get the skinny on the 'State of Cheese' in California. Read on cheese lovers... there's lots of dairy-filled intrigue headed your way this week.

Saxelby Cheesemongers at Wave Hill Center's Sunset Wednesdays
Wednesday, August 4th 6:30-8:30 pm
For directions and futher information visit
wavehill.org


Who knew one of the country's botanical treasures was just a hop, skip, and a train ride away from Manhattan? Wave Hill was built in the 1840's, and welcomed illustrious Americans from Theodore Roosevelt to Mark Twain over its 100 year run as a private household. Now a non-profit dedicated to preserving the beautiful grounds and gardens overlooking the Hudson River, Wave Hill holds a weekly Wednesday evening soiree featuring locally procured goods. This Wednesday eve, we'll be teaming up with Shmaltz Brewery, makers of He'Brew and Coney Island Lager, for a night of noshing on delicious cheese and sipping on cool, refreshing beer. Heaven on the Hudson? Quite possibly!

Cheese Showdown Rematch!
Saxelby & September Wines vs. Formaggio Essex & Slope Cellars
Monday, August 9th 8:00 pm
For reservations ($60) email
bittersweetsoursalt@gmail.com

The last match went in favor of Formaggio... now it's time for Saxelby Cheesemongers to fight back and prove that the American cheeses can go toe to toe with whatever the continent can throw our way! Join us for six (that's right six!) rounds of hard-hitting deliciousness as Saxelby Cheesemongers and Formaggio Essex duke it out on the dinner table. Each team will pair three different cheeses with three wines to see who's got the moves to make the matches float like a butterfly and sting like a bee. The showdown will be held at a top secret LES location, to be disclosed when you purchase your ticket. Don't miss this epic rematch!



This week on Cutting the Curd, we began our 'State of Cheese' series to see what's doing in the world of dairy across the old US of A. For the next weeks and months, we'll be interviewing cheese experts throughout the country to compile a compendium of American cheese info for our listeners. First up was Peg Smith, founder of Cowgirl Creamery and Tomales Bay Foods, to talk about the state of cheese in the Golden State of California. Stay tuned as we ramble across the country, spinning yarns and talking curds and whey!

'Till next week, eat cheese and be merry!

Monday, July 19, 2010

Ramblings on Grass, Cheese, and Peanut Butter

It really all starts with sunshine and grass, this cheese thing. Just ask Mateo Kehler of Jasper Hill Farm, who wrote an article for the latest issue of Diner Journal called 'Banking on Sunshine.' Since time immemorial, farmers have been capturing solar power in the form of milk and turning it into the delectable dairy products we pour our granola on top of in the morning, slice onto our sandwiches in the afternoon, and savor a bite or two before or after dinner (or both!) in the evening. This week's email is an homage to sunshine, and all we glean from it... from greens to cheese to peanut butter.


The summer sun was the topic of this week's rendition of Cutting the Curd, when I interviewed Andy Hatch of Uplands Cheese, makers of the unparalleled Pleasant Ridge Reserve. Uplands Cheese is one of a relatively small number of farmstead dairies who make cheese seasonally, only during the summer months when their cows are out on pasture. The practice mimics the ancient ritual of transhumance, when farmers lead their animals high up into the mountains in the summer time to take advantage of the abundant and varied pasture that grows there. All that verdant goodness is fodder (literally) for a complex and nuanced palette of flavor that characterizes all grass-fed cheeses. At Uplands, cheese is made all summer long, from May until October, and aged a minimum of 6 months before we get to tear into that sunshine in its cheesy form. Stop by the shop this week for a chunk of 11 month old Pleasant Ridge Reserve, my personal favorite age for this sublime alpine-style cheese.

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Join Saxelby Cheesemongers this Saturday, July 24th at the New Amsterdam Market for sunshine on a Sullivan Street roll as we unveil our newest dynamic duo of cheese sandwiches! We'll be serving up one sweet and one savory cheese sandwich that are both sure to knock your socks off!

For the sweet we've doctored up the seemingly stoner-ific but incredibly delicious combination of Peanut Butter and Maytag Dairy Blue Cheese on Sullivan's raisin walnut rolls! Peanut butter and blue cheese?! Absolutely. After one bite your life will never be the same.

For the savory we went straight for the ploughman's lunch with Shelburne Farm's Two Year Cheddar with Tomatillo Chutney made by Sweet Deliverance. What could complement cheddar better'n a tart & tangy summer chutney?

This New Amsterdam Market coincides with New York's 'City of Water Day' celebrations. Grab some provisions an hop on the ferry to Governor's Island for a picnic and free boat tours around the harbor!
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And last but not least, for your weekly dose of sunshine in vegetable format (we've all gotta eat something besides cheese after all), you've gotta check out the Brooklyn Grange's Sunday Market at Roberta's Pizzeria in Bushwick! The Brooklyn Grange is a one plus acre farm on a rooftop in Long Island City that is proving that you don't have to pack up and move to Green Acres to be a bonafide farmer. Yesterday farmers Ben Flanner, Gwen Schantz, and Anastasia Cole were on hand slinging NYC-grown veggies ranging from carrots and beets to snap peas, peppers, as well as a dizzying array of greens.

The market is open from 11-5 at Roberta's, 261 Moore St in Bushwick, or you can even visit the farm! Check out brooklyngrangefarm.com for directions and contact info. If this picture doesn't inspire you to pay them a visit, we don't know what will!




'Till next week, eat sunshine, and be merry!

Monday, July 12, 2010

Culture is good for you!

They say culture is good for you. And in the world of cheese, this couldn't ring more true. This week, for your sensory and gustatory enjoyment, Saxelby Cheesemongers has distilled culture down three ways: for your eyes, for your ears, and last but not least, for your mouth! Read on and see which dose'll do ya.

First things first. This Wednesday, at Pasanella and Sons, join Saxelby Cheesemongers for a tasting featuring old world wines paired with Yankee cheeses that take their inspiration from those same famed wine making regions. Which American triple creme would find itself at home in the Champagne region? Which stinky square is redolent of the Piedmont? What do the Loire Valley and the Champlain Valley have in common? For answers to these questions and many more, come on down to the seaport for some schooling on wine and cheese culture.

Old World Wines and Yankee Cheese at Pasanella and Sons
Wednesday, July 14th 7:00-9:00 pm
for tickets ($45) visit pasanellaandsons.com


Now for your audio visual dose of culture. Yesterday on Cutting the Curd, I interviewed Kate Arding, British cheese maven moved stateside, and one of the primal forces behind 'Culture' magazine. Kate and I dished about the culture of the cheese business, and how she got her serendipitous start in the world of curds and whey. From Neal's Yard Dairy to Cowgirls in Tomales Bay to the first magazine devoted entirely to cheese, Kate spins a most fascinating yarn. If you've never checked out this fantastic publication, don't miss another minute! Visit 'Culture' on Facebook and see what's fermenting.

'Till next week, eat, drink, smell, (listen to?) cheese, and be merry!

Tuesday, July 06, 2010

New Cheese & Old Favorites

July 4th may have come and gone, but that's no reason to not continue to celebrate fantastic American farmstead cheese! This week, Saxelby Cheesemongers is tickled to introduce you to a delicious newcomer as well as some of our trusty old favorites, back in action after a seasonal hiatus. Stop by the shop this week and mention this email for a 10% discount on any of these tasty morsels. We can't think of a better way to spend the heat wave... Just find yourself a cool spot, be it in the park, or parked in front of the AC, open up your favorite bottle of vino or beer, and picnic your heart out!

Wabash Cannonball
(Pasteurized goats' milk. Capriole, IN)
A brand new ball of goaty goodness from Judy Schad and the ladies at Capriole dairy. These diminutive, ashed orbs of fresh and lemony goat cheese are light and tangy as can be, making them ideal summer fare. Named for an old country tune about a ficitional railroad racing along the Wabash river, they might just inspire you to sing a little jingle or two.

Grayson
(Raw cows' milk. Meadow Creek Dairy, VA)
Oh pungent, buttery cheese! How good it is to see you again! That's right folks, this year's first batch of Grayson has finally arrived in all of its plump, pudding-y splendor. At this stage of the seasonal game, these quadrangular, peach-colored cheeses are mild-mannered and creamy with a twinge of barnyard on the finish. The perfect expression of sweet Virginia pasture!

Sozzled Pearl

(Pasteurized goat and cows' milk. Seal Cove Farm, ME)
A spirited (literally!) collaboration between Saxelby Cheesemongers and Seal Cove Farm. Sozzled Pearls are gooey, racy, musky little numbers, enveloped in bourbon-soaked grape leaves. The cheese comes to us fresh from Maine, and after a few days in the cave at Saxelby's, gets wrapped up in a boozy, leafy package. Think French goat cheese funk come stateside.

Shaker Blue
(Raw sheeps' milk. Old Chatham Sheepherding Co., NY)
Like buttah, only bettah. After a late lambing season this year, the ewes up at Old Chatham are back on the wagon, and making tastier cheese than ever! The first batch of Shaker of the season is robust and fruity, with a dense, sheepy tartness that balances the sweet, butterfatty blue. Look out Roquefort, these upstate sheep are giving you a run for your money!

Monday, June 28, 2010

What Do Cheese and Fireworks Have in Common?

What do cheese and fireworks have in common? It's a riddle for the ages. Though cheese is not generally explosive (an internet search for exploding cheese turned up little more than a contemporary art piece by Ed Ruscha, a roadside shop in Wisconsin specializing in both cheese and fireworks, and a scary-looking brand of Pringles) they certainly both liven up the end of a lazy summer barbeque! Thankfully, you don't need any special training or permits to unleash a cheese plate this July 4th for your backyard festivities... Saxelby Cheesemongers has put together the perfect Independence Day cheese selection that is explosive just where it needs to be... your tastebuds. This Fourth of July weekend, let somebody else man the pyrotechnics station. You and yours can sit back, relax, and relish the veritable flavor explosion of fine farmstead cheese! Order online at saxelbycheese.com and have your cheese shipped straight to your door in time for the weekend festivities!

Oh Say Can You See (Cheese)?!
Fourth of July American Farmstead Cheese Selection

3 Cheese Selection ($45)
5 Cheese Selection ($75)



Our three cheese selection features hearty half-pound hunks:

Hartwell, a gooey, mushroomy, and buttery round of pasteurized cows' milk cheese from Ploughgate Creamery.

Magic Mountain
, a nutty, salty, citrusy seasonal raw milk cheese made from a blend of sheep and cows' milk at Woodcock Farm.

Bayley Hazen Blue, a raw cows' milk blue from Jasper Hill Farm that is rich, fudgy and chocolatey to boot!

If you're feeling uber-cheesy, up the ante to a five cheese selection and get your goat on! In addition to the cheeses above, you'll receive:

Marbarella, a tangy, pasteurized goats' milk cheese layered with vegetable ash from Lazy Lady Farm.

Goat Tomme, a wedge of minerally, grassy, and earthy raw milk cheese from Twig Farm.

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And as always, it's time for our weekly rundown of Cutting the Curd, our delightful dairy dispatch on the Heritage Radio Network! Just in time for Independence Day, I got a chance to chat and chew the cheesy fat with Sasha Davies and Kurt Dammeier, the forces of nature behind this year's American Cheese Society Conference in Seattle, aptly named Cheeseatopia. Listen in and learn all about America's cheesiest annual gathering! You thought your family reunion took that prize?? Think again!

Monday, June 14, 2010

For a Cheesy Guy on His Special Day...

From dads to djs to fellow mongers and cheese enthusiasts, this week's cheesy newsletter has a little something for everyone. Not sure what to get your dad for Father's Day? Check out our Father's Day cheese selection, sure to please the dude who's got everything. And don't miss this week's 'Cutting the Curd' update, where we cover NYC's upcoming Cheesemonger Invitational!

Saxelby Cheesemongers Father's Day Selection
$45 plus shipping (includes three half-pound wedges of cheese)
To place your order, click here




It's been proven again and again throughout the ages... Dads are cheesy! And that's why we love them. This Father's Day, why beat around the bush? Show your love a with a cheesy little care package that both he and his tummy are sure to relish! Saxelby Cheesemongers' Father's Day Selection includes three hearty half-pound chunks of cheese that are dad tested and dad approved: Cabot Clothbound Cheddar, a stout, grassy and caramelly cheddar from the Green Mountain State, Maple Smoked Gouda a creamy smokey delight that plays games with your senses (is it bacon, or is it cheese?!) and Bayley Hazen Blue, a strong, salty, fudgy blue that's sure to lead to some late night trips to the fridge. For a cheesy guy on his special day, nothing says I love you like a bit of farmstead fromage!

When ordering online, be sure to specify what day you'd like us to ship! Just make a note in the comments field when checking out, and we'll ship your order whenever you please.

Want the scoop on NYC's upcoming Cheesemonger Invitational?! This first-of-its-kind event slated to take place Saturday, June 26th was the topic of this week's episode of Cutting the Curd. I interviewed Adam Moskowitz, president of Larkin (home of said competition) and freestyler cheese poet. Mr. Moskowitz waxed poetic on the business of cheese importation, and on the inspiration behind his multi-event, curds and whey throwdown featuring the finest cheese shops in America! Want to know who'll win the title of Dapper Wrapper? Or who can craft the best Sign of the Times? Listen in and get all the info! And just in case you needed another excuse to attend, after the competition, partygoers will be treated to the musical stylings of two of the best monger/djs in the biz, Carlos Souffront and Jayski Love. This ain't your average cheeseball party...

'Till next week, send your dad some cheese, and be merry!

Monday, June 07, 2010

Cheese Is Good For You!

One of my favorite things about my job is nailing a cheese recommendation. A customer will sally up to the counter and ask for advice, saying they want this, that, or the other thing for a party or lunchtime nosh. As a seasoned monger, I begin my mental detective work, trying to match adjectives with the myriad of cheese flavors in the case. I scrutinize, pass over, pick and choose until I think I've got the right one. Then I'll slice off a wedge and pass it over the counter to see if it passes gustatory muster with the taste buds on the other side. The most satisfying moment of mongerdom is watching that slow, unyielding grin spread across the customer's face if I do in fact nail it, and share in their little cheese 'Eureka!' moment.

Those smiles speak volumes. I mean, how many foods are able to evoke that kind of reaction in us? I'm the first one to profess my love of brussels sprouts, but I would doubt very highly that I break out into a veg-eating grin upon popping one in my mouth. We always knew that cheese is good for you, but this week, we're ready to dig in and tell you why. For anyone who's been looking for a reason to induldge and eat a slice of rich, savory cheese, read on!

Cheese has sustained people across the globe for millennia in a dizzying array of climates, geographies, and cultural food traditions. In talking to Max McCalman, author of 'Mastering Cheese: Lessons for Connoisseurship from a MaƮtre Fromager' yesterday on Cutting the Curd he got into the nitty gritty of why cheese, one of our most primordial foods, is a friend and not a foe on the nutritional (and even the psychological!) front.

Did you know that cheese contains lots of beneficial vitamins and minerals as well as 'good' fats and cholesterol? Cheese is chock full of calcium and protein, and contains high levels of both A and B vitamins. In his book, Max points out that if you were to consume a 3.5 oz piece of cheese (a pretty hearty little hunk!) you'd be getting twice the protein and about one quarter the cholesterol found in two eggs. The fats found in cheese that make it so satiating and delicious actually work in our favor, allowing our bodies to absorb all those vitamins and helping to metabolize fats from other foods as well. In other words, a little piece of cheese gives you a lot of nutritional bang for your buck, and will certainly keep that hungry, rumbling tummy feeling at bay for much longer than most snacks.

As for the psychological effects, Max asserts that the amino acid tyrosine, which is found in cheese is absorbed into our bloodstreams to the benefit of our brains. When we eat cheese, we also ingest and break down casein, the most prolific protein in cheese. Part of the casein is converted to casomorphin (yes, in the same family as morphine) to produce a 'feel good' effect that probably contributes to that indulgent 'oh, let's just chill out on the couch for a bit and slice off a few more chunks' phenomenon.

As the old saying goes... 'Everything in moderation... including moderation.' But seriously, a modest chunk of real, farmstead cheese is a tasty, and very nutritious element to add to your daily repertoire. If you eat just a little bit of the good stuff, it'll leave you satisfied, happy, and healthy. As for the casomorphin, maybe we're on to something... I can see the headline now: Doctors Prescribe Cheese For Just About Everything!

If after reading this you feel like you might be in need of some cheese therapy, come on over to Louis 649 tomorrow evening, Tuesday June 8th, from 7:00 to 8:30 and enjoy a selection of five of Saxelby Cheesemongers' finest seasonal cheeses and a selection of delicious wines!

Cheese and Wine at Louis 649
Tuesday, June 8th 7:00 pm to 8:30 pm
Louis 649
649 E. 9th St. (between Ave B & C)


RSVP by clicking here or calling 212-673-1190

Till next week, eat cheese, and be merry!