This Week at Saxelby Cheesemongers… Hello Fall Cheese & Goodbye Summer Cheese, Plus Urban Cheesemaking on Cutting the Curd!
The coming of fall each year is a time for us mongers to both celebrate and sniffle as we herald the arrival of rich autumnal cheeses, while summer cheeses we’ve grown fond of leave us until next year. This week’s email is a rundown of what’s on its way out and what’s on its way in… Either way, get yourself down to the Essex Market for a taste!
Hello Fall Cheese and Other Delectable Dairy:
David Major of Vermont Shepherd with fresh sheep milk
Raw sheeps’ milk. Vermont Shepherd, VT
Ah yes, this long awaited cheese has finally arrived! Each year come August, we start pestering the folks over at Vermont Shepherd about the release of their delicious sheeps’ milk tomme. Last Thursday we got our first shipment of the year, and let me tell ya, these wheels are like giant pieces of sheeps’ milk candy. Vermont Shepherd is a dense and toothsome cheese, with notes of hazelnuts and caramelized milk interwoven with sweet summer grass and tart citrusy flavors. Each batch comes with a note from the farm that tells us where the sheep were grazing when they made the batch of cheese.
Animal Farm Buttermilk
Pasteurized cows’ milk. Animal Farm, VT
Diane St. Clair’s diminutive herd of Jersey cows is back in action after a late summer respite, and man are we happy about it! Each summer, Diane takes a break from her butter (and buttermilk) making practice because as one can imagine, trying to make butter when it’s 85 degrees out is pretty much a losing proposition… good for pouring on popcorn maybe, but not too great for anything else. For those of you who haven’t tried it, her buttermilk is the real deal. Tart, tangy, and rich, perfect for baking (Diane swears by her buttermilk waffles) or drinking straight up.
See ya Next Year Summer Cheese
(i.e. get ’em while the gettin’s good!):
Pasteurized sheeps’ milk. Woodcock Farm, VT
It seems like we just blinked our eyes and the whole summer flew by. Yes, it’s already time to say goodbye to our beloved Summer Snow. If you haven’t yet tried one of these bright and citrusy little camembert-style wheels of sheeps’ milk goodness, don’t delay! Get over to the shop right now and take one home before they’re gone for the year. If soft and creamy cheese is your thing, you’ll meet your match with these cheeses.
Pasteurized sheeps’ milk. Vermont Shepherd, VT
Sheep cheese is a fickle mistress, here today and gone tomorrow, and always in a super limited quantity. I guess I could take this analogy further, but I won’t. Don’t want to get too saucy too early on a Monday morning… One bite of this sheeps’ milk ricotta and you’ll be transported straight to a Sicilian nonna’s kitchen, inhaling the vapors of delicious food being cooked with just a whiff of the barnyard outside. Evocative, rich, and delicious, this ricotta is sweet and milky with a touch of wooly, lanolin tang.
Gotta give a gift? Send the gift of cheese to someone you love!
Visit saxelbycheese.com for our full selection of cheesy packages, gift certificates, and more! We ship all across the country, so what are you waiting for?
Cheese on the Radio! Tune in to Cutting the Curd Mondays from 4:30 to 5:00 pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!
This week’s show is all about Urban Cheesemaking! Think making cheese in the city is impossible?? Well think again! We talk with Bill Oglethorpe of Kappacasein in London, who makes a variety of fresh and aged cheeses inside a railway arch in the up and coming Maltby Street Market, and Elena Santogade, a hobbyist cheesemaker in Brooklyn who hosts monthly mozzarella making classes. Check out her blog, Wannabemonger for more info!
Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at firstname.lastname@example.org!
Check out Saxelby Cheesemongers as featured in the New York Times!