Monday, April 26, 2010

Over the River and Through the Woods...

A cheesing we will go! This week's email takes us out of the Lower East Side and 'out the island' from Williamsburg to Park Slope and beyond... There's a slew of cheese-tastic events happening this month, and we want you to be there! Read on cheese lovers, and see what's in store.

Monday, April 26th 7:00-8:30 pm
Stinky Cheese and Stinky Beer at Beer Table
$35 per person, for reservations purchase tickets online or call Beer Table

Join Justin Philips and Anne Saxelby for five pairings of off the beaten path beers with odoriferous cheeses. We'll run the gamut from milder mannered to downright bawdy. We'll spin some yarns about the cheese makers and brewers responsible for these wonderful fermented foods.

Saturday, May 1st 1:00-3:00 pm
'Cutting the Curd' cheese making class with Liz McAlister and Anne Saxelby at the Brooklyn Kitchen
$40 per person, for tickets visit The Brooklyn Kitchen

Anne Saxelby of Saxelby Cheesemongers is reuniting with her first teacher, Connecticut-based Greenmarket farmstead cheesemaker Elizabeth MacAlister from Cato Corner Farm to teach you the basics of cheesemaking. Using milk from Elizabeth's happy grass-fed cows, we'll go from milk to fresh cheese--observing the curdling process, cutting the curds, and learning how different styles of cheese are made. All while sampling a variety of finished cheeses and sipping NY State wine. Don't miss the opportunity to learn from two of the most knowledgeable artisan cheese experts around!

Wednesday, May 5th 7:00 pm until we're all full...
Beer and Cheese Dinner at Buttermilk Channel
For reservations, $75 per person, call 718-852-8490 or email

Restaurateur Doug Crowell, chef Ryan Angulo, and cheesemonger Anne Saxelby have been scheming for a while to bring you Brooklynites (and everybody else too!) a beer and cheese dinner for the ages. We've collaborated on a four course fromaganza, all paired with beautiful, funky, and iconic American beers. At the end of the meal, you will walk away (in a more or less straight line) with a new appreciation for the marriage of hops and curds!

Sunday, May 16th 8:30 am to 7:00 pm
A Day A-Whey to Mecox Bay Dairy and Wolffer Estate Vineyard
For tickets, $95 per person, visit

There are just a few spots left on our Day A-Whey to Mecox Bay Dairy and Wolffer Estate Vineyard! Don't miss out on a day of farm-filled fun and cheesy adventures. Our Day A-Whey will take us out to Bridgehampton, Long Island, where we'll tour Wolffer Estate Vineyard and Mecox Bay Dairy. Ticket price includes transportation, a delicious picnic lunch, and two amazing farm tours, not to mention all the sunshine and fresh spring air you can handle!

On this week's episode of Cutting the Curd on the Heritage Radio Network, I interview Hilary Dennis about her thesis project, 'Mapping New York City's Milkshed' Tune in for a fascinating half-hour that explains the hows and whys of Manhattan's (and all the other boroughs too...) milk supply.

Until next week, eat cheese and be merry!

Monday, April 19, 2010

Back in the seventh grade, I had a science teacher who for Libertyville, the Illinois-ian hamlet where I was raised, was a tad unconventional. In a sea of conformity there she stood: a hippie agnostic biology teacher who didn't own a television and who lived (probably on a farm! eek!) way out in the boonies somewhere. I remember, for example, when she told us students that she didn't teach her kids about santa claus, and that pretty much rocking my world to the core. (It should be noted that I believed in santa claus until I was in the fifth grade, and so maybe was still suffering the aftershocks from that revelation) But still, to us awkward and goofy adolescents, she was a strange bird indeed.

One of her final acts as biololgy teacher was to make each of us students do a project, which we of course weren't allowed to choose, that would illustrate some natural process. My best friend Leslie and I were charged with the task of making kimchee. Again, let me emphasize... this was the suburbs of Chicago, land of Wonder Bread and McDonald's and Miracle Whip. Kimchee was about as foreign to us as an alien landing on the roof of the junior high and teaching us all to tap dance. I remember going through the recipe and becoming increasingly baffled... Cabbage?! What the heck?! Who even knows how to cut it up, let alone eat it?! Spices so hot that they burned the inside of my nostrils just by putting my nose to the jar, vinegar, a smelly substance associated only with dyeing Easter eggs, and then the coup de grace... Cram all that stuff into a jar and bury it (Yes! Bury it!) in the backyard. And then we were expected to EAT it?!

Suffice it to say, now kimchee is one of my favorite things in the world, and if my science teacher eventually bought a computer and can get some cosmic vibes on the old internets, I hope she knows that she was right all along. On the fermented food front at least...

Tomorrow night, Saxelby Cheesemongers is celebrating cheese and kimchee, a fermented odd couple turned match made in heaven at Jimmy's no 43, the little beer haven on 7th street with a big big heart. Come on out and taste for yourself how stinky cheese and stinky cabbage get down! And have a pint while you're doing it. Hope to see you there!

Jimmy's no 43, Saxelby Cheesemongers, and MILKimchee Present:
Beer, Cheese, and Kimchee Tasting
Tuesday, April 20th
7:00 pm to 9:00 pm

$25 for three pairings of farmstead cheese, locally made kimchee, and delicious craft beer!

To reserve tickets, visit

In other news, there are still a few spots left for our Day A-Whey trip to Mecox Bay Dairy and Wolffer Estate Vineyard Sunday, May 16th. Reserve your spot today by visiting

On Cutting the Curd this week, I interviewed Angela Miller, farmer, literary agent, and born comedian about her new book 'Hay Fever: How Chasing a Dream on a Vermont Farm Changed My Life' If you have dreams of starting a cheese farm, listen in or grab a copy of the book for some cautionary tales spiked with hearty laughter.

'Till next week, eat cheese and be merry!

Monday, April 12, 2010

This week is all about beer and cheese. Don't miss your chance to savor a delicious, early spring beer and cheese dinner at Back Forty tomorrow, April 13th! There are still a few reservations available, so get your friends together, get on the horn, and get yourselves to Avenue B and 12th Street for some fermented fun. In other cheesy news, our Day A-Whey to Mecox Bay Dairy is filling up fast, so if you want a jaunt out to vineyard and farm country, don't delay! Sign up today!

Spring Cheese and Beer Dinner at Back Forty
Tuesday, April 13th
$55 per person, for reservations call Back Forty

Chef Shanna Pacifico is whipping up a four-course fermented feast, bringing Saxelby Cheesemongers and Chelsea Brewing Company to the same dinner table. Taste a spring selection of Saxelby cheese in all it's glory, from fresh faisselle from the Vermont Butter and Cheese Company to pungent melted Oma served up in a Back 40 tartiflette! All courses are paired with delicious and refreshing Chelsea brews.

A Day A-Whey to Wolffer Estate Vineyard and Mecox Bay Dairy
Sunday, May 16th 8:30 am to 7:00 pm
For tickets ($95) and more info visit
ticket price includes transportation, lunch, and all tours and tastings

Like two spring peas in a pod, good cheese and good wine are paired together on our first Day A-Whey trip of the season. Join Saxelby Cheesemongers as we take you on a fabulous day trip to Mecox Bay Dairy and Wolffer Estate Vineyard.

The first stop of the Day A-Whey will be Wolffer Estate. We'll tour the vines and winery, learning what it takes to go from grapes to delicious wine. Come lunchtime, we'll be treated to a wine tasting and picnic lunch on Wolffer's gorgeous terrace featuring raw milk cheeses from Mecox Bay Dairy, as well as a spread of charcuterie, pickles, salads, and other delights.

Our next stop is Mecox Bay Dairy, a fourth-generation potato farm turned local food Mecca. Cheese maker Art Ludlow will give us the grand tour of the farm, showing us how he makes delectable raw milk cheeses from the milk of his tiny herd of Jersey cows. Art will then treat our daytrippers to a taste of raw milk so we can see what the delicious fuss is all about. We'll also stop in and say hello to the chickens, turkeys, bees, and pigs that call Mecox Bay home, and make a stop at their farm stand for some early season veggies and (of course) cheese for the road! Come on, isn't it about time you had a Day A-Whey?!

And last but not least, check out this week's edition of Cutting the Curd on the Heritage Radio Network! I interview Louella Hill, cheese maker at Narragansett Creamery in a continuation of the 'So, you want to be a cheesemaker?!' series. Calling all potential cheesemakers!!! You might just be crazy enough to do it!

Till next week, eat cheese and be merry!

Monday, April 05, 2010

It's Official! It's Time For A Day A-Whey!

Saxelby Cheesemongers is pleased to announce our first Day A-Whey of the season!

A Day A-Whey to Wolffer Estate Vineyard and Mecox Bay Dairy
Sunday, May 16th 8:30 am to 7:00 pm
Trip begins and ends at Saxelby Cheesemongers
For tickets ($95) click here or visit

Join us for a farmy jaunt to the East End of Long Island to eat some local cheese and sample delicious local wine! Our Day A-Whey will begin at Wolffer Estate Vineyard for a wine tasting and picnic lunch, and progress to Mecox Bay Dairy, where we'll tour the farm and see what it takes to make delicious farmstead cheese. If weather permits (and we sure hope it does!) we'll also make a stop at a local beach to soak up some of the first rays of the season. Sit back, relax, and let us do the driving. All you have to bring is your appetite!

The Day A-Whey will depart from the Essex Market on a chartered coach. The first stop on our farm-filled adventure is Wolffer Estate Vineyard. We'll tour the vineyard and learn the agricultural alchemy essential to making quality wines. We'll then be treated to a delicious picnic lunch on Wolffer's gorgeous covered terrace featuring a pairing of five Wolffer wines and Mecox Bay Dairy cheeses. Learn the true meaning of terroir as you sample these gastronomic delights made just a few miles away from one another! Brian Halweil, editor of Edible East End and senior researcher for the World Watch Institute, will join us for lunch to give daytrippers the scoop behind the local ecological and agricultural scene.

The next stop our on day trip is Mecox Bay Dairy, a fourth-generation potato farm turned local food Mecca. Up until about ten years ago, cheese maker Art Ludlow and his brother Harry grew potatoes for the commodity market before realizing that locals and weekenders alike we clamoring for delicious sustainable food! They now produce an incredible array of raw-milk cheeses and run a successful farm stand. Art Ludlow will give us the grand tour of the farm, showing how he makes his delectable farmstead cheeses, as well as the turkeys, pigs, bees, and veggies that call Mecox Bay Dairy home. We'll also have a speakeasy style raw milk tasting, so daytrippers can taste for themselves what raw milk is all about!

Last but not least, if weather permits, we'll pack off to the local beach (just a hop, skip, and a jump from the farm) for a little stroll or nap in the sunshine. We'll head back to the city by 7:00 pm, well fed, well rested, and ready for summer! Come on, isn't it about time you had a Day A-Whey?

For tickets ($95) and information visit:
Please note that ticket price includes transportation, picnic lunch, and all tasting/farm tour fees.

But wait, there's more! Tune in to this week's episode of Cutting the Curd for some ridiculous banter about cheese-related holidays and Wo Ai Ni Mommy, a documentary film that is anything but cheesy.

'Till next week... Eat Cheese and Be Merry!