The Cure for the Common Cheese Ball

The cure for the common cheese ball*… This holiday season, it’s what the doctor, the cheese lover, and the hostess all ordered! Let Saxelby Cheesemongers make your holiday festivities cheesier and easier with our beautiful, bountiful cheese platters. Whether you’ve got 10 guests or 100, we’re here to take the stress out of your life and replace it with a hearty helping of farmstead cheese, crusty bread, and tasty accoutrements. Our advice?! Just sit back, relax, and let us cut the cheese…


To order a platter for your holiday shindig, call Saxelby Cheesemongers at 212-228-8204.

Platters include a selection of four mouth-watering cheeses. Add dried fruits and nuts and/or Sullivan St Bakery bread for a more substantial nosh!

Just give us 24 hours notice, and we’ll have a drool-worthy cheese platter waiting in the wings. Pick up at the shop, or have it delivered for an additional charge.

(*guaranteed to work miracles at holiday office parties, showers of all shapes and sizes, cocktail parties, board meetings, or just about any other occasion you can dream up…)

10 people:
$50 cheese
$55 cheese & bread or dried fruit & nuts
$65 cheese, bread, dried fruit & nuts

15-20 people:
$85 cheese
$95 cheese & bread or dried fruit & nuts
$115 cheese, bread, dried fruit & nuts

25-35 people:
$145 cheese
$160 cheese & bread or dried fruit & nuts
$195 cheese, bread, dried fruit & nuts

40-50 people:
$210 cheese
$235 cheese & bread or dried fruit & nuts
$285 cheese, bread, dried fruit & nuts
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Now for cheese on the (internet) radio waves! On Cutting the Curd, our ‘State of Cheese’ series has reached its 10th state. Listen in and learn about cheese & dairy in the great state of Utah with Steve Rosenberg of Liberty Heights Fresh, Salt Lake City’s original and finest gourmet/artisan/sustainable food shop! Listen live every Sunday from 2:00 to 2:30 pm, or download or podcast past episodes at heritageradionetwork.com

‘Till next week, eat cheese & be merry!

What goes better with Turkey than …?

It’s the most wonderful time of the year! And while Saxelby Cheesemongers acknowledges that Thanksgiving may be the most awesome holiday ever, we also know that all that cooking can be downright stressful. Between orchestrating the musical chairs of dishes in and out of too-tiny ovens, making sure the turkey gets basted when it should, and mastering the art of channel surfing from the Macy’s parade to football and back again, there’s a lot to keep track of.

That’s why we’ve come up with a foolproof solution for all of your Thanksgiving needs. That’s right, you guessed it, cheese! While chaos and mayhem reign in the kitchen, cheese can be your happy place. It doesn’t talk back, it doesn’t drink too much eggnog and start mouthing off to other family members, it just sits there quietly on the table, getting more ripe and tasty as the day goes on. It’s content to be appetizer, dessert, or midnight snack, and in our humble opinion, goes pretty darn well with turkey.

This Thanksgiving, Saxelby Cheesemongers wants to say thanks to all our our friends and fellow cheeseheads! Just type in the code ‘Thanks’ when placing your order online, and get 15% off any Thanksgiving cheese selection.

*Please note that all Thanksgiving orders will ship on Monday, November 22nd for delivery on Tuesday, November 23rd.

Small Thanksgiving Selection:
$49 plus shipping and handling
features three half-pound wedges of cheese

Our small turkey day selection features three delectable cheeses: Caspian, a creamy cows’ milk cheese made exclusively for Saxelby Cheesemongers by Jasper Hill Farm (each wheel is wrapped in grape leaves soaked with Eden Ice Cider, a local sweet cider made from heriloom varieties of apples) Coomersdale, a bright and nutty sheeps’ milk cheese from Bonnieview Farm, and Twig Wheel, a succulent mixed milk stinker (goat & cows’ milk) washed with hard cider from Twig Farm.

Large Thanksgiving Selection:
$79 plus shipping and handling
features five half-pound wedges of cheese

For seriously hungry cheese hounds, we’ve corralled five of our tastiest turkey day cheeses: You’ll get hearty chunks of Caspian, Coomersdale, and Twig Wheel, plus Spring Brook Tarentaise, a rich, caramelly, & sharp cows’ milk cheese from Spring Brook Farm, & Bayley Hazen Blue, Jasper Hill Farm’s signature thick and fudgy Stilton-esque blue.

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Tea and Cheese Tasting with Saxelby Cheesemongers and In Pursuit of Tea
Tuesday, November 16th, 7:00 to 9:00 pm
33 Crosby Street
For reservations ($35) and more information, visit inpursuitoftea.com

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And last but not least, check out this week’s episode of Cutting the Curd for the ‘State of Cheese’ in Sweet Home Alabama! Listen in and learn how Alyce Birchenough and Doug Wolbert of Sweet Home Farm made a go of it with 12 Guernsey cows way before farmstead cheese was on anyone’s radar.

‘Till next week, gobble gobble (cheese!)

Meet the Cheesemaker TODAY! Plus cheese throwdowns & the ‘State of Cheese’ in New Hampshire

It’s Monday. It’s cold. What’s a cheese lover to do? How about playing hooky this afternoon to come by Saxelby Cheesemongers for a special ‘Meet the Cheesemaker’ tasting with Michael Lee of Twig Farm? If you’ve ever swooned for Twig Wheel, drooled at the sight of Goat Tomme, or written odes to Square Cheese (and I’m hoping that’s not just me…) Here’s your chance to meet the man behind the mold! We won’t tell your boss. And if he does find out somehow, here are some sample excuses:

1. It’s an educational experience… or This was R & D for (insert project name here)
2. My calcium and protein levels were too low for me to work effectively…
3. I was hypnotized by the email…when I came to, I was at the cheese shop…
4. I’m still confused about the time change… I left the office when?

Meet the Cheesemaker at Saxelby Cheesemongers:
Michael Lee of Twig Farm

TODAY! Monday November 8th
2:30 to 4:00 pm

Twig Farm, located in Cornwall Vermont, is one of the finest producers of farmstead cheese in the whole country! Find out what makes their cheeses so fine, and how Michael got into this cheesy game in the first place.

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Now, we know you’ve all been to plenty of wine and cheese pairings… But how about a cheese and wine throwdown?? Join us next Monday, November 15th as Saxelby Cheesemongers and September Wines take on Formaggio Essex and Discovery Wines for a gustatory brawl for the ages! Attendees will judge six rounds of hard-hitting deliciousness and cast their ballots to decide who the winner will be! You’ve never seen a tasting like this…

Cheese and Wine Throwdown:
Saxelby Cheesemongers & Septembers Wine vs Formaggio Essex & Discovery Wines
Monday, November 15th 8:00pm
Underground (LES) venue will be disclosed upon ticket purchase
For tickets ($60 per person) email bittersweetsoursalt@gmail.com

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This week on Cutting the Curd our ‘State of Cheese’ series continues with a conversation with Doug Erb of Landaff Creamery! Listen in to see how Doug and his wife Debby got into the cheese game, and to see what the chances are for the New Hampshire state motto to be changed to ‘Eat Cheese or Die’.
Listen online by clicking the link above, or download the episode as a podcast to take with you wherever! If you have questions or comments on the show, email us at info@heritageradionetwork.com

‘Till next week, stay cheesy!

Essex Market to Open Sundays, Lopate & Locavores

This week, Saxelby Cheesemongers is chock full of cheesy tidbits for you to munch on. From Sundays at Essex Market to Leonard Lopate and the Locavores, read on to see what’s new in the world of American farmstead fromage.

First things first. After much lobbying and petitioning and conversing with the neighborhood, the Essex Street Market will be open on Sundays from 10 am to 6 pm starting this Sunday, November 7th! And this isn’t just a holiday stunt… we’ll be open on Sundays from here on out to help you get your groceries any day of the week you please! Thanks to all of you who took time to sign our petition to make this happen. We’re super excited to continue to make the market a fantastic neighborhood food destination. Come on by this Sunday to shop and show your support!

Next Monday, November 8th, Saxelby Cheesemongers will be hanging with WNYC’s Leonard Lopate for a special series ‘Lopate and Locavores!’ Join us at the Greene Space for an evening of agri + culture… or how fermentation and cheese make the world go round. Anne Saxelby, Michael Lee of Twig Farm, and Keith McNally will discuss the connections cheese makes between rural and urban, farm and restaurant, and person to person. This is sure to be a fiddle playin’, goat ricotta makin’, good conversatin’ night! ‘Lopate and Locavores’ is a three part series, so check ’em all out to get your fill of farming, greens, chickens, and cheese!

Need something cheesy to podcast?? Tune in to Cutting the Curd on the Heritage Radio Network! For our special Halloween episode, Anne Saxelby and Shanna Pacifico of Back Forty (and some other surprise guests!) talk scary cheese on the scariest day of the year. Hear about terrifying cheese mishaps, creepy crawlies that make cheese delicious, and Kraft American Singles, aka ‘cheese analog’ Yikes! If you’ve got cheesy horror stories of your own to share, tweet ’em on in to the HRN Twitter feed.

‘Til next week, stay cheesy!