It’s now officially the height of summer. July fourth has come and gone, and the days are long and lazy. That means plenty of time for barbequing, picnicking, beach-going, and carousing of all kinds. It also means that the cheese cave is practically overflowing with goodness as we begin to harvest the myriad of cheeses available from all the farms we work with. Saxelby Cheesemongers is pleased to announce the addition of a few wonderful new cheeses to our roster of dairy delights. So, if you’re yearning for a little cheesy excitement, take a swing by the shop and nibble a morsel or more of some our new arrivals. Whether you’re looking to beef up your picnic basket or round out the old cheese drawer in the fridge, you’re sure to find something you love.
Did we mention that in addition to being delicious these new cheeses are all easy on the pocketbook as well? Whoever said you can’t have too much of a good thing was right on the money.
Meadow Creek Dairy (raw cows’ milk. Galax, VA)
$16.99 per lb
A bright, nutty quadrangular cheese with a musty, mushroomy rind. Made from raw Jersey milk and aged for 4 to 5 months, Appalachian is a fine specimen of an Alpine-style tomme. The ochre, golden-colored paste is supple yet snappy and has a subtle but deep flavor that is attributed to the fine pasture that the cows graze. A mellow but beautiful cheese that would make the strapping Swiss cowherds swoon.
Finger Lakes Farmstead Cheese (raw cows’ milk. Mecklenburg, NY)
$16.99 per lb
Red Meck is a stout, chubby wheel of cheese from New York’s own Finger Lakes. Laced with Swissy eyes and boasts a particular prickle that’ll set your tastebuds reeling. The flavor is sharp and distinctive, balancing bright, spicy fruity notes with sweet milky undertones. The rind of Red Meck is periodically washed with brine, adding a dose of pungent, tang to the cheese as it matures.
Scholten Family Farm (pasteurized cows’ milk, VT)
$7.99 per piece
Weybridge is a brand spankin’ new cheese, aged in the Cellars at Jasper Hill Farm. This rich and buttery cheese is made from the milk of Dutch Belted cows, a traditional breed of dairy cow making a comeback in Vermont’s Northeast Kingdom. Weybridge is quite light and moist for a bloomy rind cheese, evoking the tang of rich crème fraiche. The finish is delicately barnyardy (a paradox if ever there was one) and slightly tart.