Monday, December 19, 2011

Animal Farm Butter

Animal Farm Butter: Available Only at Saxelby Cheesemongers!
Diane St Clair, butter maker and farmer at Animal Farm in Orwell Vermont, has seven milking cows. One of them is named Keller, after the famed chef and owner of Per Se and The French Laundry.animal farm

This isn't a case of culinary star gazing from afar. Thomas Keller has a lot to do with Ms. St Clair and her diminutive herd of bovine companions. For years now, every ounce of butter made at Animal Farm is churned, molded, and shipped... straight to Mr. Keller's temples of gastronomy.

For an extremely limited time this holiday season, Animal Farm butter will be available at Saxelby Cheesemongers for all of you true butter fiends out there to savor! Order online at saxelbycheese.com, or call the shop at 212-228-8204 to place your pre-order.

Just what makes Animal Farm Butter better? Start with the fact that the butter is made from pure Jersey cream, which contains over 87% butterfat. Diane hand-skims the cream with a ladle instead of relying on a mechanical separator, which makes the process much more bicep-building and arduous, but also keeps the precious fat globules in pristine condition. After the cream has been separated, Ms. St Clair cultures it for 24 hours using her own buttermilk, creating a unique tangy flavor profile.

Next the cream is churned by hand until it turns into butter. Diane then drains the buttermilk (which we proudly stock in our dairy case and dole out liberally into our pancake and biscuit recipes!) and puts the block of butter up on a marble slab for kneading. The kneading and 'washing' of the butter takes another three hours or so. Diane works the butter over, washing it with water until she's sure that all the milk is out of it and the butter is perfect.

Since Animal Farm butter is practically NEVER available for retail sale, don't be afraid to stock up! The butter comes in 4 oz rolls (4 to a bag) and can be frozen and kept for months. If you don't want to freeze, the butter will last for a few weeks in your fridge. After all, we'll get it the day after it's churned, so fresher butter can't be had. Take advantage of this rare, once-a-year opportunity and indulge!

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Tune in to Cutting the Curd today from 4:30-5:00pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!




Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

________________________________________________________________
Cheese of the Month Club

Gotta give a gift? Send the gift of cheese to someone you love!


Visit saxelbycheese.com for our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?

________________________________________________________________


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Check out Saxelby Cheesemongers as featured in the New York Times!




Monday, November 28, 2011

This Week at Saxelby Cheesemongers...
Cheese & Sake at Family Recipe,

Plus Cheese Sculptor Sarah Kaufmann
on Cutting the Curd!


Cheese & sake. Fermented odd couple or match made in heaven?
We definitely believe the latter to be true!
Our first ever cheese & sake pairing prompted us to do a little bit
of research about this delicious quaffable tradition...
Here's a little sake trivia for your Monday morning
(hey, why the heck not?)

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There are over 80 varieties of rice used to make sake.
The process of making sake is more similar to brewing beer
than it is to making wine
(which makes it a great culinary companion for cheese!)
The first mention of sake in Japanese writing dates
back to the third century AD.
In 1907, the first ever government organized sake tasting
and competition was organized.
In Japanese, sake, or o-sake, refers to alcoholic beverages in general.
The Japanese call true sake 'Nihonshu'

Join us next Tuesday night, December 6th,
for a three course prix fixe menu featuring
cheese & sake pairings at Family Recipe,
a delicious new Japanese joint on the
Lower East Side.
For reservations ($60)
call Family Recipe at 212-529-3133

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Tune in to Cutting the Curd today from 4:30-5:00pm

on the Heritage Radio Network, or download the show

as a podcast and listen anytime!

Ever heard of a cheese sculptor? On today's episode of

Cutting the Curd, Sarah Kaufmann, 'The Cheese Lady'

will give us the skinny on what it takes to craft marvels

like alligators, aircraft carriers,

and effigies of Jay Leno from gigantic blocks of cheese!

Got questions for Cutting the Curd? Ideas for future shows?

Tell us what you want to hear!

Email us at info@heritageradionetwork.com!

________________________________________________________

Gotta give a gift? Send the gift of cheese to someone you love!

Visit saxelbycheese.com for our full selection of cheesy packages,

gift certificates, and more! We ship all across the country,

so what are you waiting for?

_____________________________________________________


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Check out Saxelby Cheesemongers as featured in the New York Times!

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Monday, November 07, 2011

Peck Slip Pickle Festival This Sunday at New Amsterdam Market, Plus the State of Cheese in North Dakota!
Yesterday we all fell back (and hopefully slept in!) for the coming of shorter days and wintry weather. In anticipation of frosty days ahead, Saxelby Cheesemongers, like true cheese gladiators, have been relentlessly preparing for the onslaught of winter with the best chill-fighting weapon we know... No, it's not that fancy 'Heat Tech' clothing line from Uniqlo, it's a solution much more primeval: melted cheese.

raclette close up
Raclette: Keeping Folks Warm Since 1200 AD
This weekend at the New Amsterdam Market's Peck Slip Pickle Festival, you can be the first to sample the goodies from our brand-spanking-new Raclette machine! This little beauty (we like to refer to it as the 'Turbo Cheese Melter 2K11' or sometimes just 'TCM2K11' for short) will be cranking away, melting delicious Reading Raclette from Spring Brook Farm in Vermont.
Together with some B&B's, classic tangy-sweet bread & butter pickles from Rick's Pick's, and bread from Orwasher's Bakery, this is a cold-busting nosh you'd be a fool to miss!
Peck Slip Pickle Festival
New Amsterdam Market
Sunday, November 13th 11-5pm
for directions and info, click here
The Peck Slip Pickle Festival will also feature artisan pickles from a slew of vendors, a home pickling contest, a lecture on Bialys (any self-respecting pickle's gastronomic dream date) and local beer! What's not to love?!

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Tune in to Cutting the Curd today from 4:30-5:00pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!

Today we'll be talking about the 'State of Cheese' in North Dakota. Did you know that Theodore Roosevelt once said he owed his presidency to the time that he spent in North Dakota? Or that the town of Rugby, ND is the geographical center of North America? Tune in and learn about their burgeoning cheese industry and other fascinating ND trivia!

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

________________________________________________________________

Cheese of the Month Club

Gotta give a gift? Send the gift of cheese to someone you love!

Visit saxelbycheese.com for our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?

________________________________________________________________

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Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002

Monday, October 31, 2011

Trick or Treat! New Tasty Confections at Saxelby Cheesemongers Plus Matt Lange, Dairy Consultant on Cutting the Curd
Happy Halloween cheese lovers! First of all, here's a super special Halloween treat courtesy of our good friend the internet. As spectacularly creepy as this photo is, we promise that no mongers will be wearing this today at the shop.
cheese man
Now, we realize that this image may not be the most appetizing thing out there, but Saxelby Cheesemongers does have some brand-spankin' new sweet treats for you to try, just in time for Halloween! So go on, indulge your sweet tooth... 'tis the day for eating copious amounts of confections!
Liddabit Sweets Apple Cider Caramels
The gals at Liddabit Sweets have struck again! Their apple cider caramels are sweet and fruity with just a touch of spice. Grab these seasonal specials while the gettins' good!
Big Picture Farm Goat Caramels
These incredibly delicious goat caramels are made by hand in teeny tiny batches from the milk of Big Picture's five (count 'em! five) goats. Sweet, malty, musky, and amazing... If you're a fan of all things goat, get thee to Saxelby's for a handful or two!

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Tune in to Cutting the Curd today from 4:30 to 5:00 pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!

Today on Cutting the Curd, we'll talk with Matt Lange, a young dynamo in the world of dairy consulting. Matt is the owner of Lange Dairy Development, a consulting firm for small dairy farms, as well as the development coordinator of North Carolina Dairy Advantage, one of the most innovative and progressive dairy outreach programs in the country.

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

________________________________________________________________

Cheese of the Month Club

Gotta give a gift? Send the gift of cheese to someone you love!

Visit saxelbycheese.com for our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?

________________________________________________________________

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Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002

Monday, October 24, 2011

How to Milk It, a Taste of Red Hook,
and What Dairy Has to Do With Occupy Wall Street...
Saxelby Cheesemongers will be out and about this week at a bunch of cheese-tastic events throughout town! Check out our calendar below and join us for some cheesy shenanigans...

EB How to Milk ItEdible Brooklyn & the Brooklyn Brewery Present: How to Milk It...
Wednesday, October 26th, 8-10 pm
Brooklyn Brewery, 79 N. 11th Street
For tickets (just $5!!!) and more info, visit ediblebrooklyn.com

Beer and milk will collide at this Edible Brooklyn dairy fest! How to Milk It features three fantastic mini lectures including: a DIY butter-making demo from Mary Jo Romano of Organic Valley, a short course on affinage by Anne Saxelby featuring cheeses from the Cellars at Jasper Hill Farm, tips and tricks from chef-fromager Tia Keenan on how to make a killer cheese plate, and finding the perfect pairings.

Red Hook Initiative's Annual Taste of Red Hook
Thursday, October 27th, 6-9 pm
Kidd Yellin Gallery, 133 Imlay Street
For tickets and more info, visit rhicenter.org

Red Hook Initiative is a vital and vibrant community organization that believes that change truly comes from within. Their youth programs focus on education, health, employment and community development, creating positive experiences, and a dynamic model for social change. Join us for their annual fundraiser, a blowout event featuring tasty treats from Red Hook's amazing food community!

Participants include: Baked, Fort Defiance, Mile End, the Red Hook Lobster Pound, Red Hook Winery, Sixpoint Craft Ales, Steve's Key Lime Pies, Stumptown Coffee, and many more! Check the website for a full listing of participating companies.

Saxelby Cheesemongers at New Amsterdam Market
Sunday, October 30th, 11am-4pm
At the Old Fulton Fish Market (at South St. and Beekman)
For vendors, location, and more info visit newamsterdammarket.org
Saxelby Cheesemongers is back at New Amsterdam this Sunday! Stop by the market for an ever-changing menagerie of delicious local grub... Featured vendors at this Sunday's market include: Luke's Lobster, Z Food Farms (NJ's finest produce!) Orwasher's Bakery, La Newyorkina, King's County Jerky, and much more!
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Tune in to Cutting the Curd today from 4:30 to 5:00 pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!

Today's show will address what the Occupy Wall Street Movement has to do with America's dairy farmers. Join us for a discussion with chef-fromager Tia Keenan, upstate NY dairy farmer Lorraine Lewandrowski, and Heather Squire, a cook at the Occupy Wall Street People's Kitchen. Our dairy farmers are part of the 99%! Learn how the consolidation of dairy farms and processing plants combined with lack of transparency at the federal milk pricing level have lead to desperate times in the dairy industry.

Read Tom Philpott's article 'Foodies, Get Thee to Occupy Wall Street' for a primer on the dirty details of America's big food business.

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

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Remember, October is American Cheese Month! Buy your American Cheese Passport to get 40% off your favorite cheeses!

Get your cheese month passport for a 40% discount on all your favorite American cheeses during the month of October. 31 days, 31 cheeses, 11 participating NYC cheese shops. Passports can be purchased at Saxelby Cheesemongers, or any other participating shop! For more information, check out cheesemonth.com

________________________________________________________________

Cheese of the Month Club

Gotta give a gift? Send the gift of cheese to someone you love!

Visit saxelbycheese.com for our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?

________________________________________________________________

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Check out Saxelby Cheesemongers as featured in the New York Times!

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Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002

Monday, October 17, 2011


The Top Ten Things we Ate at Essex Market! (yes, we eat more than just cheese sandwiches... shocking, but true)
Lately at the newsstands, I've been seeing a bunch of big, splashy roundup issues of New York foodie-centric magazines laying out their favorite nosh-ables in the city. It's still one of
the best kept secrets in town, but the vendors at the Essex Market have been slowly but surely upping the ante in the lunch game. These days, the market is practically busting at the seams with delicious bites! Here (in no particular order... it's too hard to decide!) are my top ten favorites...


Fish Sandwich at Rainbo's / Tra-La-La
This eclectic collection of comestibles features one of the best fish sandwiches in the city. A fillet of tilapia grilled, seasoned, topped with tartar sauce, and then stuck between two slices of whole wheat bread. It's one of the best deals on the Lower East Side, so splurge on one of their spectacular homemade muffins while you're at it!
Blisters on My Sisters at Shopsins
I already know I'm going to get in trouble for this, but I would be a liar if I didn't put Shopsins in my top ten... This vintage Shopsins dish is breakfast heaven in a skillet. Tortillas, beans, and other accoutrements you can choose, topped with hot, bubbling cheese and sunny side up eggs.

Chocolate Chip Cookie at Boubouki
Rona Economou is one of the best cooks I know, and choosing one item from her arsenal of delicious goodies was not easy. However, I am a midwestern girl at heart, raised in a family where Tollhouse cookies were like religion. Loosely translated: a good chocolate chip cookie pretty much sends me over the moon. Hers are made with a special Greek grape molasses to give them a subtly sweet kick.

Prosciutto and Parmigiano Sandwich at Heritage Meat Shop
This salty sweet sandwich will made you think you've died and gone to heaven. The Heritage Meat Shop crew takes American made proscuitto (usually Surryano ham from Edwards in Virginia or Col. Newsom's from Kentucky) shaves it paper-thin, layers it generously onto fresh bread, tops it with shavings of Parmigiano and then drizzles a bit of amazing olive oil on top.

Fruit Salad at Viva
This may sound silly, but seriously. The best, freshest (and cheapest!) fruit salad in the city can be found at the Essex Market. Viva makes theirs with a generous mix of melon, citrus, pineapple, and grapes, giving you the best of the fruity universe, for less than 2 bucks! Sound too good to be true?! come grab one for yourself and see.

Yuzu Sauerkraut at Ni Ni
The ever-changing array of Japanese delights at Ni Ni leaves me circling like a vulture, waiting to see what they're going to cook up next. Last week, I had their yuzu sauerkraut, a perfectly fermenty little salad that was equal parts bright, citrusy, and tangy. Anything you get here's going to be good, so check it out already!

Chicken Chipotle Taco at Brooklyn Taco
A fresh corn tortilla heaped high with shaved chicken seasoned with smokey chipotle definitely hits the spot at lunchtime. The offerings at Brooklyn Taco change daily, so even if this one's not on the menu when you go, you're bound to be delighted by something. And, BONUS! They also brew Blue Bottle coffee! I guess that's two things, but sometimes I just can't help myself...

Ploughman's Sandwich at Saxelby Cheesemongers

This might be considered cheating, but let's face it. I eat cheese every single, solitary day. To not list it among my favorites would omit the largest food group present in my diet

. Our Ploughman's consists of Shelburne 2 year old Cheddar, schmeared with Raisin Hater's Apple Chili Chutney... British pub fare gone sandwich-style!


Fresh Coconut at Batista

Move over Vita Coco! Who needs all that tetra-pak nonsense when you can have your very own coconut machete-d open before your very eyes! If you're feeling parched, head over to Batista and buy a fresh, young coconut. They'll even equip you with an extra-long straw and hack open the empty shell to help you get the coconut meat.


Chocolate Hazelnut Squares at Roni Sue's Chocolates

This was a tough one. Roni Sue's Chocolate Shop is so chock-full of tasty confections, picking just one was nigh impossible. But celebrated as she is for her bacon-laced treats, my favorite sometimes is the simple, humble, but solid little chocolate hazelnut square. It's a little burst of Nutella-esque goodness that delivers a perfect blast of afternoon energy.

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Remember, October is American Cheese Month! Buy your America

n Cheese Passport to get 40% off your favorite cheeses!

Get your cheese month passport for a 40% discount on all your favorite American cheeses during the month of October. 31 days, 31 cheeses, 11 participating NYC cheese shops. Passports can be purchased at Saxelby Cheesemongers, or any other participating shop! For more information, check out cheesemonth.com

_______________________________________________________

Gotta give a gift?

Send the gift of cheese to someone you love!

Visit saxelbycheese.com for our full selection

of cheesy packages, gift certificates, and more!

We ship all across the country,

so what are you waiting for?

_____________________________________________________________

Tune in to Cutting the Curd Mondays from 4:30 to 5:00 pm

on the Heritage Radio Network,

or download the show as a podcast and listen anytime!

Got questions for Cutting the Curd?

Ideas for future shows?

Tell us what you want to hear!

Email us at info@heritageradionetwork.com!



__________________________________________________________________







www.saxelbycheese.com

Monday, September 19, 2011

This Week at Saxelby Cheesemongers... Hello Fall Cheese & Goodbye Summer Cheese, Plus Urban Cheesemaking on Cutting the Curd!

The coming of fall each year is a time for us mongers to both celebrate and sniffle as we herald the arrival of rich autumnal cheeses, while summer cheeses we've grown fond of leave us until next year. This week's email is a rundown of what's on its way out and what's on its way in... Either way, get yourself down to the Essex Market for a taste!

Hello Fall Cheese and Other Delectable Dairy:

david major making cheese

David Major of Vermont Shepherd with fresh sheep milk

Vermont Shepherd
Raw sheeps' milk. Vermont Shepherd, VT
Ah yes, this long awaited cheese has finally arrived! Each year come August, we start pestering the folks over at Vermont Shepherd about the release of their delicious sheeps' milk tomme. Last Thursday we got our first shipment of the year, and let me tell ya, these wheels are like giant pieces of sheeps' milk candy. Vermont Shepherd is a dense and toothsome cheese, with notes of hazelnuts and caramelized milk interwoven with sweet summer grass and tart citrusy flavors. Each batch comes with a note from the farm that tells us where the sheep were grazing when they made the batch of cheese.

Animal Farm Buttermilk
Pasteurized cows' milk. Animal Farm, VT
Diane St. Clair's diminutive herd of Jersey cows is back in action after a late summer respite, and man are we happy about it! Each summer, Diane takes a break from her butter (and buttermilk) making practice because as one can imagine, trying to make butter when it's 85 degrees out is pretty much a losing proposition... good for pouring on popcorn maybe, but not too great for anything else. For those of you who haven't tried it, her buttermilk is the real deal. Tart, tangy, and rich, perfect for baking (Diane swears by her buttermilk waffles) or drinking straight up.

See ya Next Year Summer Cheese
(i.e. get 'em while the gettin's good!):
Summer Snow
Pasteurized sheeps' milk. Woodcock Farm, VT
It seems like we just blinked our eyes and the whole summer flew by. Yes, it's already time to say goodbye to our beloved Summer Snow. If you haven't yet tried one of these bright and citrusy little camembert-style wheels of sheeps' milk goodness, don't delay! Get over to the shop right now and take one home before they're gone for the year. If soft and creamy cheese is your thing, you'll meet your match with these cheeses.

Ricotta Lana
Pasteurized sheeps' milk. Vermont Shepherd, VT
Sheep cheese is a fickle mistress, here today and gone tomorrow, and always in a super limited quantity. I guess I could take this analogy further, but I won't. Don't want to get too saucy too early on a Monday morning... One bite of this sheeps' milk ricotta and you'll be transported straight to a Sicilian nonna's kitchen, inhaling the vapors of delicious food being cooked with just a whiff of the barnyard outside. Evocative, rich, and delicious, this ricotta is sweet and milky with a touch of wooly, lanolin tang.

________________________________________________________________

Cheese of the Month Club

Gotta give a gift? Send the gift of cheese to someone you love!

Visit saxelbycheese.com for our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?

________________________________________________________________

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Cheese on the Radio! Tune in to Cutting the Curd Mondays from 4:30 to 5:00 pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!

This week's show is all about Urban Cheesemaking! Think making cheese in the city is impossible?? Well think again! We talk with Bill Oglethorpe of Kappacasein in London, who makes a variety of fresh and aged cheeses inside a railway arch in the up and coming Maltby Street Market, and Elena Santogade, a hobbyist cheesemaker in Brooklyn who hosts monthly mozzarella making classes. Check out her blog, Wannabemonger for more info!

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!





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