Cheese And Chocolate Are For Lovers! Take 10% Off Our Cheese and Chocolate Clubs, TODAY Only!

 

Valentines01You can’t have Valentine’s Day without chocolate, or cheese, so we’ve taken our perennially popular Monthly Cheese Club and added… wait for it… chocolate! Each month for three or six months, we’ll send one half pound wedge of cheese and one bar of Raaka Chocolate that are perfectly paired. Check out these sample pairings to get an idea of the flavor epiphanies that await! Buy today and receive your first shipment on Valentine’s Day! Use discount code “bemine” for 10% off, today only!

  • Smoked Chai Chocolate with Kunik – a decadent, buttery goat/cow triple creme from Nettle Meadow Farm
  • Sea Salt Chocolate with Queso del Invierno – a creamy, citrusy and nutty sheep/cow blend from Vermont Shepherd
  • Bourbon Cask Aged Chocolate with Bayley Hazen Blue – a fudgy, sweet & salty blue cheese from Jasper Hill Farm

About Raaka Chocolate:  Raaka Chocolate (Raaka means “raw” in Finnish) is an organic chocolate producer in Red Hook Brooklyn that specializes in unroasted chocolate bars. By not roasting their cacao beans, they are allowing the unique flavors of the bean to shine through. Cheese and wine aren’t the only things that express terroir!

Join us for Valentine’s Day!

BEER + CHEESE + PIE: FOLKSBIER, SAXELBY CHEESEMONGERS, FOUR & TWENTY BLACKBIRDS

 

 

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When it comes to comfort, there’s nothing better than butter!

If you can believe it, we love butter almost as much as we love cheese!! Our butter producers take care to use only rich, delicious grass-fed milk and craft each block by hand. Whether it’s gracing a slice of your favorite sourdough or finishing off a dry-aged steak, these butters are sure to turn anything they touch to gold!

Ploughgate Cultured Butter

Salted 1lb ($25)

Ploughgate Cultured Butter

Salted 8oz ($11)

Ploughgate Cultured Butter

Unsalted 8oz ($11)

Trickling Springs Butter

Salted 1lb ($25)

Trickling Springs Butter

Unsalted 1lb ($25)

Trickling Springs Goat Butter

8oz ($14)

 

Shout It From The Mountaintops: Alpine Cheeses for Winter Blues!

180101_AlpineCheeseThe mercury’s been in a downright low position lately, and seems intent on hanging out there for a bit. So rather than whine about the weather, why not warm up by stocking your pantry with some savory comfort-food-ready cheese?

Alpine cheese refers to any cheese that is made using methods similar to those made in the Alps… Think Gruyere, Emmenthaler, Comte and such. These cheeses are characterized by their firm, yet elastic texture, low salt content, and super melt-ability (yes, that’s the technical term). They have a wide array of flavors, ranging from fresh cut grass to chocolate to toasted hazelnuts depending on the forage of the animals (usually cows) whose milk was used to make them.

In the kitchen they’re chameleons, making gluttonous grilled cheese, mac and cheese magic, fabulous fondue, and gratuitously good gratins. Just slice, grate, and add to your favorite dishes for a butterfatty kick in the pants that is sure to banish the winter blues!

Spring Brook Tarentaise – $15 

pleasant-ridge-reserve_580xSpring Brook Tarentaise is a sharp, firm cheese that is sure to please just about any crowd. It is crafted in the Alpine-style, meaning that it follows the tradition of famed cheeses of the Alps like Gruyere, Beaufort, and Comte. Made from rich, raw Jersey cows’ milk in a traditional copper vat, Tarentaise is rich, complex, and full-flavored. Aged for 7 months or more, the texture is smooth and dense, with deep, nutty, and spicy flavors abounding. Hints of freshly cut grass and sweet toasted hazelnuts accent the flavor profile. Please note that all cheeses are cut to order in half pound increments, meaning that there will be a slight variance in weight. Rest assured you’ll never receive less than the quantity you order, but you might score a little bit more!

Calderwood – $12.50

20170725_saxelcheese_101_lg_580xCalderwood is a rich and robust wheel of raw cows’ milk cheese coated in finely chopped fibers of hay. The wheels are washed with brine for six months in the Cellars at Jasper Hill before being coated in hay and sealed in Cryovac. After an additional four months of aging, the cryovac is removed and the cheeses are left to dry and form a natural rind in the cellars. The finished wheels of cheese are firm nutty and complex, with hints of earth, caramel, chestnut honey, and tropical fruit.

Pleasant Ridge Reserve – $16

pleasant-ridge-reserve_580x1One of the winningest cheeses in the history of the American Cheese Society, Pleasant Ridge Reserve has taken home a few blue ribbons: 2001, 2005, and 2010. Cheesemaker Andy Hatch crafts these Alpine-style wheels just 10 weeks out of the year, when the cows are out on pasture. The flavors locked within each wheel of Pleasant Ridge are the perfect expression of the terroir of the low grassy valleys of southwestern Wisconsin in summertime. Each rich and hearty wheel sports a stately coffee brown rind, and tastes of toasted nuts and caramel. Aged between 6 to 11 months. Please note that all cheeses are cut to order in half pound increments, meaning that there will be a slight variance in weight. Rest assured you’ll never receive less than the quantity you order, but you might score a little bit more!

Fondue for You – $60

fondue-for-you_580xWhen the mercury drops and the snow begins to fall – there’s just one thing a true cheese-aholic craves – fondue! It need not be a big to-do, Saxelby’s taken care of all the cheesy details when it comes to crafting winter’s finest melted cheese dish. We’ve chosen three perfect fondue-ready cheeses, and will even throw in our favorite fondue recipe to get things started! All you need to provide is heat!

The Saxelby Exclusives Trio: cheesey collaborations with farmers, chefs and brewers

SaxExclusives

A trio of cheeses made exclusively for Saxelby Cheesemongers in collaboration with some of our favorite cheesemakers, restaurant / chef partners, and brewers! This limited-edition roundup showcases the best of the best – rare, seasonal, and delicious cheeses, each with their own story to tell.

bone_char_peal_580xBone Char Pearl

Bone Char Pearl is a mixed milk cheese (fifty percent cow and fifty percent goat) that is made at by Barbara Brooks at Seal Cove Farm in Maine. The young buttons of cheese are dusted with a fine coating of bone ash produced by Blue Hill at Stone Barns, and aged by the expert affineurs at Crown Finish Caves until they reach three weeks of age and are ripe and ready to eat! Bone Char Pearl is tangy, fudgy and distinctly earthy with a tannic and mineral finish imparted by the bone ash.

20170725_saxelcheese_101_lg_580xCalderwood

Calderwood is a rich and robust wheel of raw cows’ milk cheese coated in finely chopped fibers of hay made exclusively for Saxelby Cheesemongers by Jasper Hill Farm. The wheels are washed with brine for six months in the Cellars at Jasper Hill before being coated in hay and sealed in Cryovac. After an additional four months of aging in hay, the cryovac is removed and the cheeses are left to dry and form a natural rind in the cellars. The finished wheels of cheese are firm nutty and complex, with hints of earth, caramel, chestnut honey, toasted bread, and tropical fruit.

folksbier_willoughby_square_580xFolksbier

A pungent, limited edition collaboration between Saxelby Cheesemongers, Jasper Hill Farm, and Folksbier Brauerei! Willoughby is an odoriferous round of washed rind cows’ milk cheese that is normally washed with a salt brine. However, this special batch has been washed with Folksbier’s ‘Recurring Dreams’, an American pale ale with a citrusy, herbal kick. Recurring Dreams is a continuing series at Folksbier that explores the NE-style pale ale through modifying variables batch to batch, a repeated process with subtle yet distinguishable changes.

One Day Only: Take 15% off all of our monthly clubs!

CyberMonday.pngGet out of your turkey comas and head to Saxelbycheese.com for the ultimate cheese-lover’s Cyber Monday deal! Today only, we’re offering our legendary monthly cheese clubs and cheese and chocolate clubs for 15% off!

Each month, you’ll get a handpicked selection of the best American farmstead cheeses available delivered right to your door, along with tasting notes and detailed producer information. Makes the perfect gift for both seasoned and aspiring curd nerds alike!!

full-cheese-collection-sq

Chocolate lovers rejoice!! Our Brooklyn neighbors and bean-to-car chocolatiers Raaka are offering 50% off the first month of their First Nibs monthly chocolate subscription! Use the discount code “50FN” on their site and delight your favorite choco-holic this Holiday season!

One stop cheese shop: order your Thanksgiving cheese plate today!!

CheeseplateWith all of the running around and last-minute chores that (inevitably) come alongside the joys of Thanksgiving, why not leave an entire course to us!!

We’ve curated a range of perfectly composed cheese plates for this very purpose, and our Cheese and Charcuterie gift set comes with everything you need to lay out the perfect spread of cocktail hour apps! This set includes three wedges of American farmstead cheeses, accompaniments and delicious cured goodness from Olympia Provisions and from Cesare Casella, the country newest salumist churning out delicious prosciutto from heritage hogs in Rhode Island!

Remember to place your order by midnight tonight to receive your delicious cheese by Thanksgiving!!!

Chef Spotlight: Greg Baxtrom of Olmsted

HarbsionOne of our favorite things here at Saxelby is getting out into the field to see how our chef partners are using our American farmstead cheeses in creative ways! We serve over 100 restaurants in the NYC area, and each one has their own ways of highlighting the unique, handcrafted products we provide them with.

This week, we’re putting the spotlight on chef Greg Baxtrom of Brooklyn restaurant Olmsted, who has devised a way to turn Jasper Hill Farm’s Harbison into a theatrical experience for all five senses!

A veteran of Chicago sensation Alinea and NYC’s legendary Blue Hill, Baxtrom has pulled together influences from both kitchens to create a dish that is thoughtful and conceptual, while at the same time down-to-earth and ingredient forward.

The delicate, pudding-soft wheels of Harbison are split in two and bruleed with a hand torch. The spruce bark girdle surrounding the cheese, combined with the mold rind, turn the exterior of the Harbison into its own fondue pot, while the flavorful paste inside browns and bubbles. To a perfect gooey consistency. The cheese is presented with a torched pine branch, adding an extra aroma and highlighting the cheese’s forest and resinous flavors.

Being a seasonal restaurant (with its own culinary garden!), Olmsted’s menu changes quickly and often. However, this memorable piece has been one of the few items that had remained consistent since their opening!

Whether you torch it, broil it or simply dig in with some bread and a spoon, Jasper Hill’s Harbison is an American artisan original and a perfect dinner table centerpiece for the Holiday season!

Chef Baxtrom in Action

Tuesday 11/14 at 9am: Animal Farm Butter goes on sale!

AnimalFarmButterThe day is finally here!!!! A small, limited release of the country’s most sought-after butter will go live on Saxelbycheese.com tomorrow at 9am!! Supplies are extremely limited, so get in early to get your butter in time for Thanksgiving!!

Please note: orders without a specified ship date will ship out on Wednesday 11/15

Read more about Diane St. Claire’s famous and elusive butter here!

animal-farm

A Match Made in Beer and Cheese Heaven: Folksbier Washed Willoughby!!

FolskbierA Saxelby exclusive and a Brooklyn Original!! Being obsessive nerds for all things fermented, we at Saxelby felt driven to unite the worlds of beer and cheese just in time for holiday season feasting.

We’ve collaborated with our friends at Jasper Hill Farm to custom wash an entire batch of Willoughby (that’s 1000 wheels!!!) in a beer of our choosing. After some arduous searching, we found the perfect brew for the task: Recurring Dreams IPA from our Red Hook neighbor Folksbier.

After a few weeks bathing in this juicy, floral and hop-bomb of an ale, these Willoughbys are pungent, full-flavored and entirely one-of-a-kind!

Read more about Folksbier, recently named NYC’s best taproom by Grubstreet!