Monday, March 26, 2012

This Week at Saxelby Cheesemongers: 'Bloom Into Spring' Gift Boxes, Tenement Talk Tomorrow, and a Rundown of the Red Hook Criterium on Cutting the Curd!
I think nobody would argue that at this point, spring has definitely sprung. In New York, we mark the arrival of spring by the flowering trees, the days getting longer, and the mercury is rising. (Albeit this year in crazy ways...) On the farm each year, spring announces itself in a riotous three to five week marathon of kidding, lambing, and/or calving, leaving farmers and their interns exhausted but flush with fresh, rich spring milk!

This year at Saxelby Cheesemongers, we decided to wrangle our favorite fresh spring cheeses as well as some Vermont-made goaty confections for a special 'Bloom into Spring' gift box! It makes a perfect Easter gift for that 'somebunny' special, or, if you're like me, can simply satisfy your goat cheese tooth. I realize this may sound strange, but if I have a sweet tooth (and I definitely do...) then I also have a goat cheese tooth.

Bloom Into Spring Gift Box
Bloom Into Spring Gift Box
$75 plus shipping
To order, visit saxelbycheese.com
 
Each 'Bloom Into Spring' gift box includes a handsome hand-sewn purse filled with Bourbon Vanilla Sea Salt Goat Caramels from Big Picture Farm and three delicious bright & tangy spring cheeses fresh from the farm. Cheeses included are as follows:
 
Sozzled Pearl: All the way from Maine, a fresh button fashioned from a blend of cow and goats' milk that we 'sozzle' in house by wrapping each cheese in bourbon-soaked grape leaves. Think Banon, that famous Provencal wonder, but with an American moonshine twist!

Simply Sheep: A decadent, bloomy rind sheeps' milk cheese that makes its debut every March. Beneath the snow-white rind is a fluffy yet dense, butterfat-laden interior that smacks of citrus and nutty sheepy goodness. Pretty much melts in your mouth. From the talented cheesemakers up at Nettle Meadow Farm in the Adirondacks.
 
Lake's Edge: A zesty, lemony goats' milk cheese marked with a wisp of vegetable ash. Named for the shores of Lake Champlain, this cheese hails from Blue Ledge Farm, nestled in Vermont's beautiful Champlain Valley. Just under the rind, this cheese is creamy, gooey and sweet, while the center is chalky and tart. If this doesn't taste like spring, we don't know what does!  

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Tenement Talks: Public Markets
With Robert LaValva, Anne Saxelby, and Suzanne Wasserman
TOMORROW! Tuesday, March 27th at 6:30 pm, 103 Orchard Street
For reservations ($10) visit tenement.org
 
Join us at the venerable LES institution the Tenement Museum for an eye-opening talk on New York's public markets. Before the supermarket or the corner grocery, New Yorkers shopped for food at public markets, city-owned venues of staggering bounty and social diversity. Explore the past, present and future of this extraordinary institution. Jane Ziegelman hosts.  

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HRN logo 
Tune in to a fresh episode of Cutting the Curd TODAY from 5:30-6:00pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!

Today we'll be talking about the Red Hook Criterium, an INCREDIBLE (and wild) track bike & running race held just across the street from our cheese cave/warehouse in Red Hook, Brooklyn. I attended on Saturday night, and it ranks among the coolest things I've ever seen in New York. Check out the Red Hook Crit online photo blog for a glimpse into the delicious craziness. How does this relate to cheese, you ask? Well, we donated chunks of Cabot Clothbound Cheddar for the winners' baskets, and we love NYC bike culture and all things Red Hook!

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?

________________________________________________________________

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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

Tuesday, March 13, 2012

This Week at Saxelby Cheesemongers: 
Grilled Cheese &
Tenement Talks!
It's about time. After five long years and many outdoor
 grilled-cheesing stints (Pickle Day, Brooklyn Flea, and New Amsterdam Market to name a few) Saxelby Cheesemongers is serving up our very own grilled cheese sandwiches right in the Essex Market!
P3 sandwich
Hot Off the Press! Grilled Cheese at Saxelby Cheesemongers
 
Now, we know what you're thinking... Where in the h@*# are they going to fit a sandwich press in that ridiculously small shop? Well, thanks to a tiny but tremendous countertop expansion perpetrated by our good friend Dave Liatti of 61 Local, we've got the extra inches necessary to house one lean, mean, cheese-grilling machine.

The menu features just one sandwich at a time, and will change weekly, giving grilled cheese lovers all over town something to look forward to each and every Monday. 

We've dubbed our first sandwich the P-Cubed: Pawlet, Pickles, and Prosciutto (of the American variety by S. Wallace Edwards and Sons of Surry, Virginia) Just think... all that goodness packed between two slices of Seven Grain Pullman from Pain d'Avignon, and heartily slathered with 91% butterfat butter (yes, we said 91% butterfat) from Trickling Springs Farm. 

Come on over this week and be the first to try one! And now for next week's cheesy happenings...
 
Tenement Talks: Public Markets
With Robert LaValva, Anne Saxelby, and Suzanne Wasserman
Tuesday, March 27th at 6:30 pm, 103 Orchard Street
For reservations ($10) visit tenement.org
 
Join us at the venerable LES institution the Tenement Museum for an eye-opening talk on New York's public markets. Before the supermarket or the corner grocery, New Yorkers shopped for food at public markets, city-owned venues of staggering bounty and social diversity. Explore the past, present and future of this extraordinary institution. Jane Ziegelman hosts.  

__________________________________________________
HRN logo 
Tune in to a fresh episode of Cutting the Curd TODAY from 5:30-6:00pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!

Today we'll be talking with the gals from Edible Manhattan about the Dairy Issue! Editor Gabrielle Langholtz & Deputy Editor Rachel Wharton join us in studio for a behind the scenes look at the r&d that went into crafting this spring's milk-centric tomme.

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?

________________________________________________________________

 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