Saxelby Cheesemongers on the Upper West Side?!? With the opening of Épicerie Boulud, the newest addition to Daniel Boulud’s coterie of gastronomic hot spots, it’s the honest to goodness truth!
Épicerie Boulud is officially open for business, and it’s about time you hightailed it over there for a taste of some of New York City’s finest edibles! The selection at the Épicerie is well-tailored, but in true Boulud fashion, is practically busting at the seams with decadent deliciousness. Take your pick of house made charcuterie, farmstead cheese, freshly baked bread and pastries, and a wide-ranging menu of salads and sandwiches from lobster rolls to old fashioned hot dogs plucked off hot rollers and topped with steaming sauerkraut.
For Épicerie Boulud, Saxelby Cheesemongers put together a selection of about thirty of our favorite American and French cheeses for you to sample and savor. The selection will change four times per year to reflect the seasonal nature of farmstead cheese making, and to showcase the cheeses when they’re at their absolute best.
You’ll find plenty of our house favorites like Ascutney Mountain, Timberdoodle, and Bayley Hazen Blue as well as brand-spankin’ new cheeses like Slyboro, a raw goats’ milk cheese washed in hard cider from Consider Bardwell Farm. For the French side of things, we’re incredibly proud to be working hand in hand with master affineur Hervé Mons to ferry the finest cheeses directly from his caves in Auvergne to the corner of 64th and Broadway.
Now, I know what you’re all thinking… Saxelby Cheesemongers? French cheeses? What the?! So I’d like to take this opportunity to set the record straight. First of all Daniel Boulud is obviously French. And while the foundation of all his cuisine lies in the quality of the foods he’s working with (regardless of their geographic provenance), there’s still something to be said for loving the motherland. After our first conversations about the Épicerie, even though Chef Boulud loved our selection of American cheeses, something was still (rightfully so) tugging at his heart strings…
Enter Hervé Mons. I have always considered Hervé to be a mentor of mine in the cheese world. In 2005, just before opening Saxelby Cheesemongers, I spent three months working with a few of his chevre producers in the Loire Valley, and learning the art of affinage in his cheese caves just west of Lyon. Hervé works tirelessly to source and mature his cheeses so that when they finally arrive on your cheese plate, they are so evocative, so unctuous, and so transforming that you very well may swear you had a transcendent experience. And although he’s got over 50 years more experience than our little outfit, I’d like to think that at Saxelby Cheesemongers, we’re striving to do the same thing with our American cheese cohorts.
It seemed a natural thing to collaborate on a project like the Épicerie. Saxelby Cheesemongers and La Maison Mons share a common passion to promote and uphold the craft of true artisan cheese making. The locales of the farms might be different, but the rigor and artistry of creating delicious cheese is something we’ve both dedicated our lives, and our businesses to. But don’t take our word for it… come on up to Épicerie Boulud and let your taste buds be the judge!
1900 Broadway at the corner of 64th St.
Open daily from 7:00 am to 9:00 pm
And don’t forget to tune in TODAY to Cutting the Curd on the Heritage Radio Network! From 4:30 to 5:00 we’ll be broadcasting live from Roberta’s in Bushwick, Brooklyn with cheese maker Jeremy Stevenson of Spring Brook Farm in Vermont. Call the studio at 718-497-2128 or email us at firstname.lastname@example.org with your cheesy queries!