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.


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


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!

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

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