What do Saxelby Cheesemongers and Martha Stewart have in common? Well, we’re no good at baking, so that’s out… And when people come to my apartment they generally peer in skeptically and heave a heavy sigh of pity as they eye mini mountain ranges of clutter, but (and there has to be a but…) we do both love Vermont cheese! In fact, Martha and her band of fellow food lovers are so enamored that they dedicated a sprawling, gorgeous spread to the Green Mountain State in the November issue of ‘Martha Stewart Living‘.
In the pages of Martha’s magazine, farms we love like Jasper Hill, Consider Bardwell, Thistle Hill, Willow Hill, and Blue Ledge Farm all bask in the cheesy glow of praise bestowed on them by America’s first lady of taste. If you don’t get a chance to pick up the latest issue of the magazine, tune in to the Martha Stewart Show on November 5th for a tour de fromage with Vermont’s finest cheese artisans as they take the stage and talk cheese!
Bound together by a love of their landscape, Vermont cheesemakers are making change, and I don’t mean like a toll booth operator. From keeping local farms vibrant and economically sound, to creating jobs and an artisan tradition in one fell swoop, cheesemakers are leaving their mark, and a good one at that, on the state. Vermont’s agrarian tradition relies on a multitude of small independent farms as the foundation for the preservation of the working landscape as well as the invigoration of small rural communities. This may sound like a bunch of idealistic hoo-ha, but the bottom line is that cheese allows small Vermont dairies to survive, and all the while producing something that tastes great! Who can argue with that??
So, if you’d like to taste for yourself what all the ruckus is about, stop by the shop for a nibble or two of delicious Vermont farmstead cheese. For this week only, Saxelby Cheesemongers is offering a special on Cabot Clothbound Cheddar, that delicious, creamy-as-all-get-out, butterscotchy-sweet behemoth round of cheese that is a special collaboration between the old timers (Cabot Creamery) and the greenhorns, relatively speaking (Jasper Hill Farm) of the Vermont cheese biz. We’ll be cutting Cabot for $16 per pound, a five dollar slice off the regular price. If you haven’t tried this cheese yet, shame on you! In our opinion, it’s one of the best cheeses to ever hail from the great state of Vermont.
Till next week, stay tuned to Saxelby Cheesemongers for more cheesy news from the northeast!