Stink Fest! Smelly Cheese Takes Over at Saxelby Cheesemongers!

This Week at Saxelby Cheesemongers

Stink-fest!

More smelly cheese than you can shake a stick at.

I don’t know how it has come to pass, but through some combination of my own taste buds asserting their wishes and those of the farmers who whose cheeses line the shelves at Saxelby Cheesemongers, there is something stinky afoot. Maybe it’s just the time of year… it’s finally cold enough to tuck into a raunchy piece of Hooligan or Fil-A-Buster with genuine zeal. Or maybe the cheese makers are conspiring to stink up the whole of the Lower East Side, using my shop as their mothership. Which is fine by me. I kind of like the idea of the cheeses being in charge of the whole thing.

At any rate, it merits a visit to Saxelby Cheesemongers, where the ratio of stink to non-stink is tipping seriously toward the former. In addition to being super rich and delicious, stinky cheeses can be used to your advantage in the following situations. Try it. You can thank me later!

Getting a seat to yourself on the subway.

I did this last week using a giant chunk of Grayson from Meadow Creek Dairy that I was delivering to a restaurant. A whole family actually moved to the other end of the car! Ooops…

Really socking it to irritating relatives at dinner parties.

One customer of mine came in to the shop once asking for the most rank cheese that I could find (I recommended Winnemere from Jasper Hill Farm) in honor of her impending dinner with her stepmother. Isn’t that thoughtful?!

The refrigerator supremacy sneak-attack.

For those of you with spouses, roommates, or other folks that you may share a refrigerator with. If you need to let them know who’s boss, nothing says ‘Hey, I’m in charge here!’ like a big old piece of Barick Obama (the most recent wunder-kaas from Lazy Lady Farm) permeating the atmosphere.

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Slow U: Saxelby Cheesemongers and Slow Food Unite!

This Week at Saxelby Cheesemongers

Cheese Events, Comin’ at ya!

Thursday February 1st 6-8pm
Slow Food USA presents Slow U:
New World Cheese, Old World Wine

Join Saxelby Cheesemongers, Sherri Vinton of Slow Food NYC, and Greg Moore of Moore Bros. Wines for a night of cheese tasting, wine drinking and general anecdotal wonderfulness.

We love American cheese. Big time. And we want to share it with the likes of all you other cheese hounds out there. Here’s your chance to get the scoop on American cheese from all the angles. Sherri Brooks Vinton, author and real food advocate, will outline the history of cheese making and dairying in America, while Anne of Saxelby Cheesemongers leads you on a tasting extravaganza of some of the best cheeses being made in America today. And to sweeten an already pretty sweet deal, you’ll be sipping on delicious hand-selected wines that Greg Moore imports directly to Moore Brothers Wines, one of the country’s premier wine merchants. What could be finer?!

To purchase tickets (only $25 bucks!) visit:

http://www.brownpapertickets.com/event/9395

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Saxelby Cheese goes to Florida

Even though I was technically taking a week off of cheese, I couldn’t help myself. I brought some delicious chunks o’ cheese with me on vacation and here’s the best thing that came out of the kitchen as a result:

Brussels Sprouts with Hillman Harvest goat cheese:

1 lb of brussels sprouts, halved
2 tbsp olive oil
2 tbsp of bacon fat (saved from some big sloppy breakfast)
2 small shallots, sliced very thin
1/3 lb Hillman Harvest goat cheese, cut into tiny little cubes (annoying, but worth the extra trouble…)

In a skillet, add the two kinds of oil and sautee the shallots over medium to low heat until they are nice and brown and carmelized-like… about 10 minutes.

Then add the brussels sprouts and cook over medium heat until tender when pierced with a fork…. another 10 to 15 minutes.

While the sprouts are a cookin’, cube the cheese into pretty little pieces. When the sprouts are done, throw the cheese in there and mix well, adding a bit of salt and pepper to taste.

The sweet meaty bacon flavor combined with the gamey goaty cheese will make some of the most exciting brussels sprouts you ever tasted!!

Happy New Year!

This Week at Saxelby Cheesemongers

Happy New Year! (A little bit late)

The New Year has come and gone, and while I thoroughly enjoyed my vacation, the terrifying truth of the matter is that I’ve run out of cheese! Yes, it’s true… between me and my family we have demolished all of the rations I brought from the cheese shop. What’s a cheesemonger to do? I mean, seafood is good and all, but let’s be serious.

So the dairy withdrawal symptoms are in full effect for me, (you know, shaking, looking around wild-eyed and confused, flying off the handle for no reason…) and I’m starting to feel pretty bad about leaving all y’all out in the cold for a full week, sans fromage. But don’t despair! There will be plenty of cheesy goodness to be had starting bright and early in the am. Joe, our dairy delivery guy (and former track cyclist) will be stopping by with a load of Evans Farmhouse butter, yogurt, milk, and eggs from upstate NY farms. And all throughout the week, the stores will be replenished with stalwart cheeses from our buddies at Jasper Hill Farm, Meadow Creek Dairy, and Uplands Cheese.

You won’t go hungry again! I promise. Happiest New Year’s greetings to you all! I personally think that 2007 may just be the cheesiest year ever.

To check out some vacation cheese-inspired recipes, visit the blog!

http://saxelbycheese.blogspot.com
http://www.saxelbycheese.com