I think nobody would argue that at this point, spring has definitely sprung. In New York, we mark the arrival of spring by the flowering trees, the days getting longer, and the mercury is rising. (Albeit this year in crazy ways…) On the farm each year, spring announces itself in a riotous three to five week marathon of kidding, lambing, and/or calving, leaving farmers and their interns exhausted but flush with fresh, rich spring milk!
This year at Saxelby Cheesemongers, we decided to wrangle our favorite fresh spring cheeses as well as some Vermont-made goaty confections for a special ‘Bloom into Spring’ gift box! It makes a perfect Easter gift for that ‘somebunny’ special, or, if you’re like me, can simply satisfy your goat cheese tooth. I realize this may sound strange, but if I have a sweet tooth (and I definitely do…) then I also have a goat cheese tooth.
Each ‘Bloom Into Spring’ gift box includes a handsome hand-sewn purse filled with Bourbon Vanilla Sea Salt Goat Caramels from Big Picture Farm and three delicious bright & tangy spring cheeses fresh from the farm. Cheeses included are as follows:
Sozzled Pearl: All the way from Maine, a fresh button fashioned from a blend of cow and goats’ milk that we ‘sozzle’ in house by wrapping each cheese in bourbon-soaked grape leaves. Think Banon, that famous Provencal wonder, but with an American moonshine twist!
Simply Sheep: A decadent, bloomy rind sheeps’ milk cheese that makes its debut every March. Beneath the snow-white rind is a fluffy yet dense, butterfat-laden interior that smacks of citrus and nutty sheepy goodness. Pretty much melts in your mouth. From the talented cheesemakers up at Nettle Meadow Farm in the Adirondacks.
Lake’s Edge: A zesty, lemony goats’ milk cheese marked with a wisp of vegetable ash. Named for the shores of Lake Champlain, this cheese hails from Blue Ledge Farm, nestled in Vermont’s beautiful Champlain Valley. Just under the rind, this cheese is creamy, gooey and sweet, while the center is chalky and tart. If this doesn’t taste like spring, we don’t know what does!
Tenement Talks: Public Markets
With Robert LaValva, Anne Saxelby, and Suzanne Wasserman
TOMORROW! Tuesday, March 27th at 6:30 pm, 103 Orchard Street
Join us at the venerable LES institution the Tenement Museum for an eye-opening talk on New York’s public markets. Before the supermarket or the corner grocery, New Yorkers shopped for food at public markets, city-owned venues of staggering bounty and social diversity. Explore the past, present and future of this extraordinary institution. Jane Ziegelman hosts.
Today we’ll be talking about the Red Hook Criterium
, an INCREDIBLE (and wild) track bike & running race held just across the street from our cheese cave/warehouse in Red Hook, Brooklyn. I attended on Saturday night, and it ranks among the coolest things I’ve ever seen in New York. Check out the Red Hook Crit online photo blog
for a glimpse into the delicious craziness. How does this relate to cheese, you ask? Well, we donated chunks of Cabot Clothbound Cheddar for the winners’ baskets, and we love NYC bike culture and all things Red Hook!
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?
Check out Saxelby Cheesemongers as featured in the New York Times!