This week at Saxelby Cheesemongers
The Art of Eating featuring Jasper Hill Farm now on sale at Saxelby Cheesemongers!
Venerable foodie publication The Art of Eating has chosen to focus on one of our favorite farms for their spring issue! Mateo and Andy Kehler, owners of Jasper Hill Farm, are the centerfolds (so to speak) of the current Art of Eating. If you’ve never read it, The Art of Eating is a gorgeous magazine devoted to unearthing the tradition and culture behind some of our most beloved foodstuffs. Not your average publication, it comes out just four times a year, and each volume can be considered an addition to an ongoing encyclopedia of food and the pleasures of the table. Saxelby Cheesemongers is proud to offer The Art of Eating, as it is not available on newsstands and at only a small number of specialty cookbook shops in the city.
The feature story details the history of clothbound cheeses in Vermont, and how the brothers Kehler up at Jasper Hill Farm have jump started the renaissance of traditionally aged cheeses with their delicious and addictive Cabot Clothbound Cheddar. The wheels of cheddar are made from a single herd’s worth of milk from one of Cabot Creamery Cooperative’s farms. The cheeses are produced at Cabot, and then shipped down the road to Jasper Hill Farm where they are bound in muslin and aged in their cellars for anywhere from 8 months to upwards of 18 months. Look out cheese people… this cheese doesn’t take no bull from nobody. It is crackly, crumbly and sweet, with a divine butterscotch sharpness that you won’t find in any other cheese in town. A very limited number of wheels are made each year, and each release of a new batch is enough to cause little ripples of pandemonium in our pool of loyal cheese geeks.
So guess what? Saxelby Cheesemongers was lucky enough (after much begging and pleading) to get our hands on a wheel of Cabot Clothbound Cheddar this week. We’ll bust into it tomorrow, so if your curiosity is piqued, come on down and taste a little sliver! And if that little bite of cheddar leaves you thirsting for more (cheese or knowledge) you can take a chunk home with you and cozy up with a copy of The Art of Eating to learn all about where your cheese comes from!
And don’t forget…. A Day A Whey (the sequel!) is coming right up.
Get your tickets while the gettin’s good!
A Day A Whey (the sequel!)
summer day trip to the Valley Shepherd Creamery
Sunday June 3rd
11 am to 7 pm
For tickets ($75) visit