This Week at Saxelby Cheesemongers… Labor Day Cheese, Washington County Cheese Tour, and a Cutting the Curd Correction

After last week’s hurricane scare, it seems like an extra good time to get out there and celebrate the waning days of summer! This Labor Day weekend, spice up your picnic with a delicious cheese & pickle pack from Saxelby Cheesemongers. Going out of town? Want to surprise a friend or family member with a yummy, cheesy package? Saxelby Cheesemongers can ship to wherever you’ll be!

Saxelby Cheesemongers & Rick’s Picks Present: The Perfect Cheese & Pickle Picnic Platter

$55 plus shipping and handling

click here to send a box of cheesy goodness to someone you love today!

This Labor Day, we decided to take the corn off the cob and put it into a jar of that vibrant, delicious pickle relish known as Rick’s Picks Handy Corn.

Each Cheese & Pickle selection comes with a jar of Rick’s Picks Handy Corn, plus three half pound wedges of scrumptious fromage:

Spring Brook Tarentaise, a nutty raw cows’ milk cheese from Spring Brook Farm, Dorset, a creamy and ever-so-slightly pungent raw cows’ milk cheese from Consider Bardwell Farm, and Landaff, a tart and tangy raw cows’ milk cheese from Landaff Creamery. This is a fermented dream team for the ages. Get it while the gettin’s good!

**When placing your order, please let us know the date you’d like us to ship! Saxelby Cheesemongers ships Monday-Thursday with Fedex overnight delivery service.

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It’s that time of year again… time to head on up to Washington County for their annual Cheese Tour! Visit five incredible creameries, taste cheese, and see other local arts and crafts on this fabulous, drive yourself tour. This once a year festival of fromage takes place September 10th and 11th from 10:00 am to 4:00 pm. For more information, visit

washingtoncountycheese.com

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Cheese on the Radio! Tune in to Cutting the Curd Mondays from 4:30 to 5:00 on the Heritage Radio Network, or download the show as a podcast.

First off, an apology! Last week’s synopsis of Cutting the Curd was woefully incorrect. We had the distinct pleasure of talking with Carlos Yescas, Mexican cheese advocate, consultant, and author of Lactography, a fascinating cheese blog. If you missed last week’s episode, tune in here for a fascinating discussion.

This week on Cutting the Curd, we chatted with Brian Keyser, owner of Casellula Cheese and Wine Cafe, as well as the recently opened Elsewhere. Brian, along with Dimitri Saad, fromager in chief at Casellula talked to us about their incredible cheese program. Listen in and discover two of NY’s most fabulous cheese-centric restaurants!

Got questions for Cutting the Curd? Just send us an email at info@heritageradionetwork.com!

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Check out Saxelby Cheesemongers as featured in the New York Times!

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This Week at Saxelby Cheesemongers… Cheese & Pickle Picnic, Plus Local Cheese Celebs from Casellula on Cutting the Curd!

How is this possible? It’s already time to start making Labor Day plans?? Well, I may not know where the heck I’m going, but I know what I’ll be eating! This Labor Day, Saxelby Cheesemongers and Rick’s Picks have dreamed up a little cheese & pickle picnic that’s the perfect addition to any Labor Day celebration! Going away for the weekend? Want to send a loved one a little cheesy surprise? Why the heck not… Cheese and pickles make people happy darn it.

Saxelby Cheesemongers & Rick’s Picks Present

The Perfect Cheese & Pickle Picnic Platter

$55 plus shipping and handling

click here to send a box of cheesy goodness to someone you love today!

Rick has been our pickled partner in crime for just about as long as we’ve been around. Cheese and pickles are one of mother nature’s finest flavor combinations, and we’re always excited to share our latest and greatest pairings!

This Labor Day, we decided to take the corn off the cob and put it into a jar of that vibrant, delicious pickle relish known as Rick’s Handy Corn. This extremely dextrous and malleable condiment wants to make a splash all over your Labor Day menu: nachos, quesadillas, atop bratwurst and hot dogs… or simply munched alongside a wedge o’ cheese.

Each Cheese & Pickle selection comes with a jar of Rick’s Picks Handy Corn, plus three half pound wedges of scrumptious fromage:

Spring Brook Tarentaise, a nutty raw cows’ milk cheese from Spring Brook Farm, Dorset, a creamy and ever-so-slightly pungent raw cows’ milk cheese from Consider Bardwell Farm, and Landaff, a tart and tangy raw cows’ milk cheese from Landaff Creamery. This is a fermented dream team for the ages. Get it while the gettin’s good!



**When placing your order, please let us know the date you’d like us to ship! Saxelby Cheesemongers ships Monday-Thursday with Fedex overnight delivery service.

Cheese on the Radio! Tune in to Cutting the Curd tonight from 4:30 to 5:00 on the Heritage Radio Network, or download the show as a podcast.

Tonight on Cutting the Curd, we’ll chat with Brian Keyser, otherwise known as the cheese baron of Hell’s Kitchen. Brian is the owner of Casellula Cheese and Wine Cafe, as well as the recently opened Elsewhere. Joining Brian will be Dimitri Saad, fromager in chief and all-around cheesy guy. Listen in and discover two of NY’s most fabulous cheese-centric restaurants!

Got questions for Cutting the Curd? Just send us an email at info@heritageradionetwork.com!

Check out Saxelby Cheesemongers as featured in the New York Times!

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This Week at Saxelby Cheesemongers… The Lazy Lady Strikes Again, Calkins Creamery Farm Tour, and Radio for Burgeoning Cheese Makers!

Since we opened the shop back in 2006, we’ve been big fans of Lazy Lady Farm. One of Vermont’s true cheese pioneers, Laini Fondiller has been deep in the curds and whey since the 1980’s. An innocent by-the-seat-of-her-pants trip to France turned out to be the catalyst for a life long love affair with cheese. Over the course of her career as a cheesemaker, Laini has made more varieties of cheese than are made in some entire regions of France. Her impressive array of cheese is crafted from the milk of her tiny troupe of goats, and at times, from rich cows’ milk sourced from neighboring Butterworks Farm. Stop in this week and try a few of our current favorites from one of America’s most talented cheesemakers!

The Thin Red Line (pasteurized goats’ milk)

It’s fresh chevre meets chorizo with this unusually delicious goat cheese. Each small round has a thin layer of smoked paprika running through the center of the cheese, giving it a decidedly smokey, meaty flavor.

Sweet Emotions (pasteurized goats’ milk and Jersey cream)

Steven Tyler would be proud. A sinfully sweet and delicious cheese made from a blend of goats’ milk and Butterworks cream. These little discs of gooey cheese goodness are worthy of a rock ballad or two…

Valencay (pasteurized goats’ milk)

A truncated pyramid of dense chalky goat curd that is dusted with vegetable ash and covered with a white, bloomy rind. A classic chevre named for the town in the Loire Valley that inspired it. Try it with your favorite local honey alongside for a decadent treat!

La Petite Tomme (pasteurized goats’ milk)

An unctuous little round of goats’ milk cheese that’s creamy like a Camembert. Sweet milky flavors couple with mushroomy undertones to make for a fine mouthful of cheese. Pairs perfectly with a crisp summery white wine or light and citrusy beer.

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Looking for a little getaway this weekend? Head on out to Calkins Creamery in beautiful northeastern Pennsylvania this Saturday, August 20th for their last farm tour of the summer! The tour starts at 8 a.m. and cover Calkins Creamery, the Highland Farm milking barn and pastures, beehives, pigs and the caves at Calkins Creek Vineyard. We will conclude with a cheese pairing/sampling and brown bag lunch at the caves before returning back to the farm.

For tickets and more information, visit calkinscreamery.com

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Cheese on the Radio! Tune in to Cutting the Curd tonight from 4:30 to 5:00 on the Heritage Radio Network, or download the show as a podcast.

Tonight on Cutting the Curd, we’ll chat with Adam Spannaus of Locust Grove Farm in Tennessee to see what it takes to become a cheesemaker. Adam left his culinary career in New York City for a life of ewes, curds, & whey, and never looked back! If you’ve been dreaming of making cheese some day, listen in and get the skinny!

Got questions for Cutting the Curd? Just send us an email at info@heritageradionetwork.com!

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Check out Saxelby Cheesemongers as featured in the New York Times!

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Cheesemongers Without Borders: A Visit to Vermont Farms and the American Cheese Society Conference in Montreal



I apologize for last week’s lack of an email, but I was up to my elbows in sheep curd making cheese at Bonnieview Farm! In a nod to the French and their excellent summer vacation policy (the month of August is pretty much a wash for the general population) I hit the road and headed to Vermont and then on to Montreal, home to this year’s American Cheese Society Conference, for some cheesy good times. Read up to get the highlights of this voyage du fromage, and be sure to check out our photo album!

It all started in the Champlain Valley with a visit to Twig Farm, where a backyard barbeque surprisingly morphed into a game of high stakes wiffle ball. The goats were looking on a bit quizzically, but opted out of the game as hooves weren’t exactly built to swing a bat. From Twig, it was over to the Northeast Kingdom for a day of cheese making with Neil Urie at Bonnieview Farm. The supply of sheep milk is already starting to dwindle for the year, but we got in a batch of Mossend Blue, which you’ll be able to taste for yourselves in a few short months!

My next stop was a visit to Lazy Lady Farm to chat with Laini Fondiller, who’s been cheesing it up since the 1980’s making some of Vermont’s finest fromage du chevre. I stood by in the creamery while Laini expertly salted the day’s cheeses, and chatted about everything from how to build a solid herd of milking goats to those Mangalista pigs she’s been hearing so much about. I then made my way back west for a visit with Dawn Boucher of Green Mountain Blue Cheese. Their fourth generation farm is home to over 100 beautiful Holsteins, a thriving cheese making business, and coming soon, a sunflower oil press!

After almost accidentally driving into Canada (a recurring theme on my trip), I made my way back down to Jasper Hill Farm to check out the seemingly endless flurry of new projects happening there. Work has begun on their ‘Green Machine,’ a device that will take the leftover whey and other waste products from the farm and use them to heat water for the dairy as well as disseminate nutrient-rich water into their pastures. They’re making new cheeses (come by the shop for a taste of Harbison, a soft gooey cheese that is Vacherin Mont d’Or meets camembert) perfecting their ripening techniques in the Cellars, and hard at work getting a cheese making facility up and running at the Food Venture Center in the neighboring town of Hardwick.

After all those farm visits, it was finally time to (intentionally) drive to Canada for the annual American Cheese Society Conference in Montreal! Crossing through customs before or after an errand such as this one is one of the more amusing parts of the whole trip. Inevitably the official, whose job it is to be tough and scary, has to do his or her best to stifle a laugh when you tell them that your reason for entering the country is a cheese conference.

The American Cheese Society is a three day cheese-a-palooza (thanks Sasha!) where cheese laypeople as well as people in the cheese business can attend seminars, cheese tastings, and go out to sample the local cuisine of whatever town we happen to be invading. Montreal was fertile territory for feasting, as evidenced by our visit to Au Pied du Cochon, where we ate poutine topped with fois gras and a whole pig’s head with a lobster coming out of it. Yikes. Just thinking of the number of calories consumed over the course of the trip is a bit terrifying.

But they say the brain is mostly made of fat, right?! I maintain that we were just fueling our cerebral systems for all of the learning yet to come… This year I learned about the history of cheese making in monasteries, how communities of microbes on cheese rinds interact with one another, saw a video by Sister Noella Marcellino (aka the cheese nun and one of my personal heroes!) of a cheese mite munching fungi on the rind of a cheese, and what the FDA thinks of raw milk cheeses. Whew! So now it’s back to the grind… or the rinds, I should say… Stay tuned next Monday for more cheesy news!

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Cheese on the Radio! Tune in to Cutting the Curd tonight from 4:30 to 5:00 on the Heritage Radio Network, or download the show as a podcast.

Tonight on Cutting the Curd, we’ll be talking with Sue Sturman, the force of nature behind the American Cheese Society’s first certification exam for cheese professionals. Sommeliers have the chance to prove they’re up to snuff, and soon enough, cheesemongers will have the same opportunity! Listen in & learn!

Got questions for Cutting the Curd? Just send us an email at info@heritageradionetwork.com!