This Week at Saxelby Cheesemongers
The Twelve days of Christmas According to Saxelby Cheesemongers…
This one’s for you Veronica! We at Saxelby Cheesemongers would like to admit that we have a bit of beef, as if were, with the traditional lyrics to this song. Has anyone else ever noticed that the Twelve Days of Christmas in its original incarnation is unabashedly biased towards fowl? In attempt to appease the dairy gods this Yuletide season, we’ve worked out an alternative to the birdy norm…
This song is best when accompanied by a kazoo. Here goes. A-one, a-two, and a-one-two-three!
On the twelfth day of Christmas my monger gave to me…
Twelve little eggies… er a dozen if you prefer (Rich, free-range, and delicious! La!)
On the eleventh day of Christmas my monger gave to me…
Eleven scoops of ricotta (Just enough for a killer frittata! La la!)
On the tenth day of Christmas my monger gave to me…
Ten chunks of butter (And why not? A leaning tower of butterfat is never a bad thing. Ho hum!)
On the ninth day of Christmas my monger gave to me…
Nine different yogurts (Cow, goat, sheep, skyr, thick and thin, plain and flavored! Ta da!)
On the eighth day of Christmas my monger gave to me…
Eight maids a’ milking (Ok. So they got one verse right. Why deviate from a good thing?)
On the seventh day of Christmas my monger gave to me…
Seven stinky cheeses (Hooligan, Grayson, Twig Wheel, Three Mountain, Fil-A-Buster, Rappleree, Chester… whew! La dee da!)
On the sixth day of Christmas my monger gave to me…
Six goats a-bleating (As goats are want to do at all hours of the day and night. Mbaaa!)
On the fifth day of Christmas my monger gave to me…
Five Wrapped Pearls!!!!!!!!!!!!! (Home-spun gooey mixed milk cheeses wrapped in grape leaves that were steeped in spicy bourbon. ‘Nuff said. Hiccup. La!)
On the fourth day of Christmas my monger gave to me…
Four kinds of blue cheese (Bayley Hazen, Cayuga Blue, Mossend Blue and brand spankin’ new Battenkill Blue)
On the third day of Christmas my monger gave to me…
Three cows a-moo-ing (A little loud, but the neighbors’ll get used to it.)
On the second day of Christmas my monger gave to me…
Two cheese sandwiches (with Frankie’s olive oil drizzled on top! Good for breakfast, lunch, or to snack on for the long plane ride! Ta da dee!!)
On the first day of Christmas my monger gave to me…
A steaming pot of fondue! (And for those of you who’ve made it this far… you just might want to make some for yourselves! Have a peek at Saxelby Cheesemongers’ take on the classic fondue Savoyarde below.)
Happy Holidays and a Joyous New Year to you all.
Fondue Savoyarde as interpreted by Saxelby Cheesemongers and Anne Beuh:
For one bottle of white wine, you’ll need about three pounds of cheese.
You’ll also need the following:
1 clove of garlic, minced till quite tiny
Nutmeg and ground black pepper to taste
3 tbsp corn flour diluted in whiskey, bourbon, or eau de vie
For the cheese we chose:
Rupert (raw cows’ milk. Consider Bardwell Farm, VT)
Pawlet (raw cows’ milk. Consider Bardwell Farm, VT)
Grafton Classic 2 Year Cheddar (raw cows’ milk. Grafton Cheese, VT)
However, there are innumerable other delectable combinations! Experiment and see what frightfully delicious concoction you can dream up!
1. Heat 1/3 bottle of white wine over medium-low heat.
2. Add 1/3 of your total cheese (about 1 lb if you’re following this recipe exactly, but you can always make less! Three pounds is a lot of cheese… but we firmly believe in your cheese consumption capabilities.) Incorporate by stirring. Stir often and consistently, or else the cheese begins to stick to the pan!
3. Add a touch of garlic, nutmeg and black pepper to taste and continue to stir.
4. After a few minutes, add 1 tbsp of corn flour diluted in some kind of strong alcohol of your choosing.
5. Keep simmering and stirring for about 20 minutes total, then dig (or dip) in!
You can dip pretty much anything into this mixture and it’ll be ridiculously tasty, but we picked boiled potatoes, steamed cauliflower, apples, and bread. Oh yeah, and just to guild the lily, we had some smoked ham from Jeffrey’s on the side.
When you’ve gobbled through the first round, just start it all over again till there’s no more cheese in sight.