Show your support this Wednesday, April 18th by attending a public meeting to discuss the future of the Essex Street Market. The city has presented its ULURP plan (a big crazy achronym for land use) for the SPURA redevelopment project, but still has not committed one way or the other as to what the fate of the market will be. The vendors of the Essex Market need to get the straight story on what the city’s plans are, and need to be considered as stakeholders in this process. Support your market by coming to this very important public meeting!
For a summary of the SPRUA ULURP plan, click here
to read the LoDown’s recap.
New Cheese in the Cave!
Saxelby Cheesemongers is proud to introduce two new members to our cheesy lineup. Read all about ’em, or better yet, come by for a taste!
Raw cows’ milk. Berle Farms, Hoosick, NY
This cheese is a dense, buttery and grassy gem from Beatrice Berle and her crew. Made from certified organic raw milk, the cheese is aged for upward of 6 months and has a tawny washed rind. Berleberg is a natural for munching or crafting that perfect cheese sandwich. Toothsome and hearty with a touch of bite.
Raw sheep and cows’ milk.
Grafton Village Cheese, VT
Shepsog means sheep in Native American Algonquin, and its fitting that this cheese should pay homage to that creature’s incredibly rich milk. A mixed milk cheese unlike any we’ve ever tasted… Shepsog is sweet, caramelly, nutty, & mouthwateringly delicious. Cave aged at Grafton Village Cheese in Vermont, this is one that we look forward to eating a lot more of!
Tune in to Cutting the Curd, Anne Saxelby’s cheesy radio show TODAY from 5:30-6:00pm on the Heritage Radio Network, or download the show as a podcast and listen anytime!
Today’s show features an interview with Matt Speigler, urban cheesemaker and the force behind Cheese Notes, a blog that any dedicated curd nerd would enjoy! Matt also created English subtitles for a recently aired French television program called ‘The War of the Stinky Cheeses’ which examines the rise of American artisan cheese, and the current state of traditional French cheesemaking. Click here to watch!
Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at firstname.lastname@example.org!
Gotta give a gift? Send the gift of cheese to someone you love!
Visit saxelbycheese.comfor 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!