Monday, January 30, 2012

All About Butter!

This Week at Saxelby Cheesemongers: 
Nunu Chocolates & Saxelby Cheese for Valentine's Day
 Plus ALL ABOUT BUTTER on Cutting the Curd 
(featuring an interview with Harold McGee) 
matches made in heaven 

Matches Made in Heaven: The Perfect Valentine's Gift!
Three farmstead cheeses paired with six Nunu chocolate truffles. $69 plus shipping. To order, click here.

This Valentine's Day, Saxelby Cheesemongers and Nunu Chocolates have joined forces to bring you a sweet & savory treat that's sure to make your Valentine swoon: Our 'Matches Made in Heaven' gift box! We've been playing cupid with pairings of delicious farmstead fromage and handmade chocolate truffles that are rich enough to make even that little winged guy blush. Whether it's for your sweetie, or some lucky cheese lover that you love, they're sure to find a match made in heaven in this little box.

Each Matches Made in Heaven gift box includes three half-pound wedges of cheese, six Nunu chocolates, and a special pairing guide, all wrapped up in a beautiful re-usable wooden box. 

Try a nibble of O' My Heart, a buttery silky cows' milk cheese with Nunu's Raspberry Ganache truffle. Or maybe some Pleasant Ridge Reserve, a dense nutty cows' milk cheese with a Chocolate Covered Salted Caramel! For lovers of the stronger stuff, there's Boucher Blue, a sweet and spicy blue paired with Nunu's Rye Ganache truffle... When the savory meets the sweet, good things happen! 

Orders must be placed by Tuesday 2/7 by midnight for shipping on Thursday 2/9. Or by Saturday 2/11 by midnight to be shipped on Monday 2/13 All orders will be shipped FedEx standard overnight.

Orders can also be picked up at the Essex Street Market! Just choose 'In store pickup' when checking out and write a note in the comments box to let us know when you'll be stopping by!

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HRN logo
This week on Cutting the Curd, we tackle one of our favorite subjects in the whole world: Butter. Listen in to our three expert guests as we delve into the delicious world of butterfat. We'll talk with Jim Victor, the masterful butter sculptor behind this year's 1,000 pound marvel at the Pennsylvania Farm Fair, renowned author and expert on all things culinary Harold McGee, and last but not least, Diane St Clair, farmer and butter maker at Animal Farm in Vermont.

Got questions for Cutting the Curd? Ideas for future shows? Email us at info@heritageradionetwork.com!

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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, January 23, 2012

Beer and Cheese!

This Week at Saxelby Cheesemongers: Hooligans & Sixpoint Craft Ales Take the Stage at 61 Local, NY Milk on Cutting the Curd, Plus Valentine's Day Gifts!
beer pairing
Saxelby & Sixpoint Craft Ales Beer Washed Cheese Tasting 
Wednesday, Feb. 8th 7 - 9 pm 
61 Local Public House 
For tickets ($35) and more information, click here
When beer and cheese meet, good things happen... at least that was our thought when we teamed up with Sixpoint Craft Ales to bring one of our dorky-but-delicious cheese experiments to life!
 
Join us at 61 Local on Wednesday, February 8th for a fermentation celebration! We'll be tasting four beer washed cheeses aged at Saxelby Cheesemongers paired with four rare Sixpoint beers they've been washed with. 
 
For the past two months at our Red Hook cheese cave, we have been washing four different batches of Hooligan (a delicious raw cows' milk stinker from Cato Corner Farm in CT) with four different types of beer from our neighbors over at Sixpoint Craft Ales to see how the beer wash influences the flavor of the finished cheese.
 
The beers in question are Signal, a limited edition smoked IPA, Gorilla Warfare, a coffee porter made with Ethiopia Yirgacheffe roasted by Gorilla Coffee in Park Slope, Gemini, a lighter and zestier IPA, and Dinkle, Sixpoint's one-year-old spelt wine. The cheese & beer pairing will be rounded out by a spread of snackables from 61's lineup of local goodies.
 
Come on out and eat, drink, and be merry!
 
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HRN logo 
Cutting the Curd has a new time slot! Tune in every Monday from 5:30 to 6:00 pm on heritageradionetwork.com, or download the show as a podcast and listen anytime!

Today we'll be talking with Dean Sparks, the dairy evangelist behind NY Milk to talk about the latest and the greatest in their crusade to save local dairy farms. 

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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matches made in heaven gift box
Matches Made in Heaven
$69 plus shipping
To order, visit saxelbycheese.com
Valentine's Day is right around the corner, and the smell of cheese is in the air! 

Butter up your sweetheart with a 'Matches Made in Heaven' gift box from Saxelby Cheesemongers. Each gift includes three fabulous farmstead cheeses and truffles from Nunu Chocolates!

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?

________________________________________________________________

 logo
saxelbycheese.com
saxelbycheese.blogspot.com
Check out Saxelby Cheesemongers as featured in the New York Times!

Find us on Facebook
Follow us on Twitter
Join Our Mailing List

This email was sent to anne@saxelbycheese.com by info@saxelbycheese.com |  
Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002

Monday, January 16, 2012

Get Educated!

This Week at Saxelby Cheesemongers: Get Cheese Smart! The Most Common Questions a Cheesemonger Gets Asked, Plus Cheese Education on Cutting the Curd
nerd
As a cheesemonger, I've spent the last nine years or so trying to learn as much as possible about the ins and outs, the hows and whys, and the good, the bad, and the ugly about cheese. And let me tell you, at times it's been a rocky, bumpy, 'trip and pretend to jog so it doesn't look like you tripped' kind of road. 
 
Take for example my experience as a cheese making intern at Cato Corner Farm way back when I was first getting started in cheese... On the drive up to the farm for my first trial day I was eavesdropping on the farmer and the current intern talking about the cows 'freshening.' To the ears of a girl who grew up in suburban Chicagoland, it sounded more like a commercial for Dial soap, or maybe that outdated and ill fated product 'Shower to Shower' (anybody remember that one?!?) than barnyard banter. But no, in farm speak, freshening means to give birth, and with a great swallow of pride and extreme reddening of the face, it dawned on me that cows have to have babies to make milk.
 
Needless to say, I've learned a lot since then, but there's a lifetime worth of information still out there, just waiting to make me do that 'trip and pretend to jog' move... This Monday morning, here's a list of some of my greatest hits of questions a cheesemonger gets asked. It's never too late to start learning!
 
Q: Why is some cheese stinky?
 
A: The rinds of stinky cheeses are washed with brine or some other liquid (often boozy!) which creates a perfect environment for a particular kind of odoriferous orangey-red bacteria to grow on the rind.
 
Q: What causes that creamy layer under the rind of Brie-style cheese?
 
A: All Brie-style cheeses fall into a category called 'mold-ripened' cheese, meaning that the fluffy white mold that grows on the outside of the cheese actually does the ripening of the cheese. As the mold breaks the cheese down from the outside in, it causes the paste (the inside) of the cheese to break down and get creamier.
 
Q: How long can I keep cheese?
 
A: Depends. I have two basic rules. The softer the cheese, the faster you have to eat it. And second, you can keep most cheeses (especially hard, aged cheese) for a LOT longer than you think. Just trim any mold off and keep on trucking!
 
Q: How should I store my cheese?
 
A: NOT in plastic wrap. Yes, ok, we do this at the shop for display purposes... But when you take your cheese home, show it a little love and wrap it in parchment or wax paper, and then wrap it again to seal it off from air using either plastic wrap, foil, or a ziploc bag. Wrapping a cheese directly in plastic wrap will make it taste like plastic, trust me.
 
Q: What are those crunchy crystals in aged cheese?
 
A: Protein! It recalcifies in the cheese as it ages... The older the cheese, the bigger and crunchier those crystals will be.
 
Q: Is Shopsin's open?
 
A: Usually the answer to that question is no.
 
Q: Can I eat the rind?
 
A: Unless it's wax, cloth, or some other foreign substance, yes! Just try a nibble, and if you like it, go for it! 
 
Q: What's your favorite cheese?
 
A: I can never answer that one. There are just too many to ever hope to single out just one. I guess my favorite cheese would be something akin to one of those mythological beasts that are a combination of creatures, some terrifying, some strong, some delicate: the curd equivalent of a goat-horse-dragon-shark-unicorn.
 
 
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HRN logo 
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're talking cheese education with three of America's leading experts! Max McCalman, Dean of Curriculum at the Artisanal Premium Cheese Center, Sascha Anderson, Director of Education at Murray's Cheese, and Daphne Zepos, owner of the Cheese School of San Francisco. If you've ever wanted to learn more about cheese, listen in and find your whey to some of America's premier cheese education programs.

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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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?

________________________________________________________________

 logo
saxelbycheese.com
saxelbycheese.blogspot.com
Check out Saxelby Cheesemongers as featured in the New York Times!

Find us on Facebook
Follow us on Twitter
Join Our Mailing List

This email was sent to saxelbycheese@gmail.com by info@saxelbycheese.com |  
Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002

Monday, January 09, 2012

Harbison

This Week at Saxelby Cheesemongers: Harbison (A Profile in Curds) and 'The Cheese Supply & Equipment Matchmaker' on Cutting the Curd 
harbison
Click on the picture to see a video of how Harbison is made
Harbison: a singular, somewhat stinky, spoonable cheese from Jasper Hill Farm. This week's email tells the story of this one little cheese with a big idea behind it.

Jasper Hill Farm has always been dedicated to the idea of terroir, but in a deeper way it is usually described by wine and food enthusiasts. Terroir's literal translation means 'taste of place', but the folks up at Jasper Hill believe there's much more to it than the usual equation of cows + soil + grass = cheese that tastes like Vermont.

To Jasper Hill, terroir encompases the land, the animals, the weather, and the mircoflora that give a cheese its inherent flavor. But it also encompasses the people who work, use their knowledge (their tête-oir as my fiancé Patrick likes to say) earn their living from the land, build a working landscape, and last but not least, eat and thrive off its bounty.

So let's start with the name. Anne Harbison is a resident of Greensboro Vermont, home to Jasper Hill Farm. According to the folks up at Jasper Hill, Anne is a bit of a living legend, the embodiment of the spirit of the town. All of their previous cheeses (Moses Sleeper, Constant Bliss anyone?) had also been named after famed Greensboro-ans, but ones that kicked the bucket back in the Washington (yes, that would be George Washington) administration. They figured if they were to celebrate the area for what it is now and how it is being transformed by food production, they ought to name their newest cheese after a member of the community.

And how about that gorgeous pine bark girdle that each wheel of cheese sports around its middle? This tradition originated in France, with lauded cheeses like Vacherin Mont d'or and L'Edel de Cleron. After importing the bark from Europe for a while, Mateo and Andy Kehler, owners of Jasper Hill, began to look for a more local solution. Now the bark comes from the surrounding forest, and is sliced into thin strips by a local woodsman who this year had a special tool custom manufactured for him by a metal smith in nearby Morrisville. The bark gives Harbison a particular smokey, meaty flavor, and gives off aromatics that smack of mustard seed and pine resin.

Finally, the cheese itself. Harbison is made from the milk of the Kehler's Ayrshire cows, the curds crafted by young cheesemakers under the tutelage of Mateo, and aged by the burgeoning affineurs who work in the Cellars, the cheese caves adjacent to Jasper Hill Farm. We, the ones at the end of the cheese chain, are the most lucky... being able to scoop out a spoonful, schmear it on some freshly baked bread, and savor all that terroir in one delicious bite. 

If you haven't tried Harbison, get thee to Saxelby Cheesemongers for a taste! And if you're extra curious, check out this amazing video by Jasper Hill about the production of Harbison. If you're like me, it'll leave you drooling.

Happy Monday from Saxelby Cheesemongers, and a cheesy week to you all!

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HRN logo
This week on Cutting the Curd, we'll talk with Robert Aguilera, a returning guest to the show and expert on sourcing hard-to-find supplies for cheese makers and retailers. You asked for this show, and we're giving it to you! Tune in today from 4:30 to 5:00 pm and learn all about the wild world of specialized cheese equipment.

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

________________________________________________________________

 logo
saxelbycheese.com
saxelbycheese.blogspot.com
Check out Saxelby Cheesemongers as featured in the New York Times!

Find us on Facebook
Follow us on Twitter
Join Our Mailing List

This email was sent to saxelbycheese@gmail.com by info@saxelbycheese.com |  
Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002

Monday, January 02, 2012

Cheesy New Year

Saxelby Cheesemongers Wishes You a Cheesy New Year!

2011 was an exciting year for Saxelby Cheesemongers, 
and we've got reason to believe that 2012 will be even better. 
On this chilly January day, we'd like to say thanks to all of YOU, 
the cheese lovers who make our work so satisfying, and above all, fun.
So, what the heck happened this year? 
Firstly, after five years of slinging cheese from behind the 
counter of our tiny stall at the Essex Street Market, 
we opened a wholesale 'cheese cave' out in Red Hook Brooklyn. 
From this outpost in the land of lobster rolls, Stumptown coffee, 
and swedish meatballs, we're stocking and aging cheeses to be 
sent to chefs all across the city who support delicious local dairy. 
So far in 2012 we've got some interesting affinage experiments 
in the works with Sixpoint Craft Ales, and look forward to lots of
other stinky partnerships of that ilk. 
(Stay tuned for the release of that cheese in just a few weeks!)
We were tickled in 2011 to have the opportunity to work with 
Chef Daniel Boulud and his team to curate the cheese counter 
at their first ever retail shop, Epicerie Boulud. We branched out 
beyond our national borders to work with master affineur Hervé Mons, 
and put together a selection of the finest seasonal American and French
cheeses you'll ever taste. The next time you're up at Lincoln Center 
or headed to the park, be sure to stop in for a cheese plate,
a glass of wine, and some of their incredible house-made charcuterie.

In July, mayor Bloomberg awarded Saxelby Cheesemongers
 'Small Business of the Year' for the borough of Manhattan 
at the annual neighborhood achievement awards. We were thrilled 
and honored to be recognized by the mayor and his office of 
Small Business Services for helping make the Essex Street Market 
a vibrant and delicious destination!

On the flipside of that award, Saxelby Cheesemongers took 
an active stand in 2011 to oppose the potential demolition of 
the Essex Street Market as part of the SPURA redevelopment 
plan on the Lower East Side. Official plans are expected to be
announced this spring, so now's the time to reach out to
City Councilwoman Margaret Chin's office
and tell her you want to save Essex Market!

Cutting the Curd, our weekly dairy dispatch on the 
Heritage Radio Network is still going strong, and we're 
looking forward to recording our 100th episode in 2012!
Tune in TODAY from 4:30 to 5:00 pm for a 'Best of 2011' episode. 
We'll revisit our favorite interviews from the past year and preview 
some exciting cheesy happenings in the coming year.

So what are we looking forward to in 2012? Building and 
strengthening our relationships with our cheesemakers
and customers, plenty of tastings, dinners and events 
to celebrate our community, more farm trips and 
cheesy excursions, another season of the New Amsterdam Market, 
grilled cheese at our Essex Market shop (coming soon!), 
and most of all, continuing our work of cheesemongering, 
the thing we love best.

Thanks and A Happy New Year from everyone at Saxelby Cheesemongers!

____________________________________________________

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?

________________________________________________________________

 logo
saxelbycheese.com
saxelbycheese.blogspot.com
Check out Saxelby Cheesemongers as featured in the New York Times!


Find us on Facebook
Follow us on Twitter
Join Our Mailing List

This email was sent to saxelbycheese@gmail.com by info@saxelbycheese.com |  
Saxelby Cheesemongers | Essex Market | 120 Essex Street | New York | NY | 10002