The Best Mozzarella Ever!

Saxelby Header 1
This Week at Saxelby Cheesemongers
June 25th, 2012
This week’s email is a celebration of the wonderful world of ‘pasta filata’ cheeses. And if pasta filata sounds too nerdy or scientific, do not fear… we’re just talking about fresh mozzarella, stracciatella, burrata, and their brethren in curd. We’ve always loved these cheeses, but after discovering Caputo Brothers Creamery, our love has skyrocketed to new heights!
This Thursday at Saxelby Cheesemongers, don’t miss an amazing mozzarella making demo featuring Rynn Caputo of Caputo Brothers Creamery from 3:00-5:00pm.
She’ll pull fresh mozzarella (and some of those others listed above too!) before our very eyes with her exceptionally delicious, traditionally made mozzarella curd. We’ll also be selling curd for you to take home, so you can show off, big time, at your next dinner party!
rynn stretches some curd!
Click on this image to watch Rynn work her mozzarella magic!
Pasta filata cheeses form their own unique category of cheese because of the way in which they’re made. After the milk is turned into curd, and most of they whey is drained off, the curds are then submerged in extremely hot water to prepare them for stretching. This hot water bath ekes more whey from the curd, but also allows the curds to stick together, forming long stringy bands that stretch like dough when pulled.
Rynn Caputo is a mozzarella evangelist, in the best sense of the word. After attending culinary school in Italy, she returned stateside only to discover that her beloved ‘fior di latte’ (the true Italian way to say cows’ milk mozzarella) couldn’t be found anywhere. Sure, there was plenty of mozzarella around, but nothing that came even remotely close to what she was used to noshing on in Italian cheese shops, where the curd is made fresh, and the cheeses are eaten the same day they’re made.
The thing that makes her mozzarella curd so special is the fact that it’s fermented using live cultures. Most mozzarella curd is coagulated using citric acid or vinegar, meaning that once it’s made, it can sit almost indefinitely in refrigeration because there aren’t any little microbial helpers (only found in live culture) to continue to ripen and acidify the curd. One could say that Caputo Brothers curd is alive, and for that reason, a hundred times more flavorful than your average Poly-O.
To learn more about Caputo Brothers Creamery, listen to our recent interview on Cutting the Curd!

Tune in to Cutting the Curd Today!
radio w/west & red

Tune in to the Heritage Radio Network today (and every Monday) at 5:30 pm for your weekly dose of dairy with ‘Cutting the Curd’ one of the ONLY cheese radio shows in the cosmos.
Today we’ll talk with Adam Moskowitz, the force of nature behind the third annual Cheesemonger Invitational, which took place on Saturday. We’ll recap the competition, and learn what cheesy feats of strength were performed by mongers who came from far and wide to show off their skills!

Till next week! Stay cheesy…
 
Saxelby Cheesemongers featured in the NY Times!
Like us on FacebookFollow us on Twitter 

Gift of Cheese title 
july 4th cheese American Cheese Classics:

4th of July Cheese Selection!
$49 plus shipping
 
 This Independence day, add some cheesy snackage to your barbeque with an ‘American Classics’ cheese selection from Saxelby Cheesemongers. Cheeses included are Cabot Clothbound Cheddar, Coupole, and Berkshire Blue. Going out of town? We’ll ship it wherever you’re headed!

Listen to 
Cutting the Curd!
Heritage yellow BG

Tune into Cutting the Curd, Anne Saxelby’s cheesy radio show every Monday from 5:30-6:30pm on the
 or download the show as a podcast and listen anytime!
Got questions for Cutting the Curd? Tell us what you want to hear! Send an email toinfo@heritageradionetwork.com
 
Love HRN? Become a fan andDONATE today!

Delectable Farmstead Cheese

 

This Week at Sa…

This Week at Saxelby Cheesemongers
June 18th, 2012
Holy Moly! We’ve got a new email format. Yes, after years of doing it the Luddite way, we’ve decided to employ the help of our awesome graphic designer to add a little pizzazz to your weekly dose of cheese news.
This week is a doozy for NYC turophiles! Read all about the action going on about town including the3rd Annual Cheesemonger Invitational, the New Amsterdam Market Cheese Festival, and aninterview with Sandor Katz, author of The Art of Fermentation, on Cutting the Curd!

3rd annual cmi
First things first. The third annual Cheesemonger Invitational, the epic battle that pits monger against monger in a barrage of cheesy feats of strength, is taking place THIS SATURDAY at the Larkin warehouse in Long Island City. Come on out and cheer for your favorite team, and be sure to vote for us as your fave onFacebook!

$50 gets you in the door, and besides seeing the competition, gets you all you can eat, AND drink! For tickets, visit cheesemongerinvitational.com

Saxelby Cheesemongers at the New Amsterdam Market’s Cheese and Dairy Festival This Sunday, June 24th!
NAM cheese fest
The New Amsterdam Market is back in full swing! This Sunday is a celebration of cheese and dairy, and is being held in conjunction with the Cheesemonger Invitational. Come on down to the South Street Seaport between 11:00 amand 4:00 pm to meet your favorite mongers and cheesemakers!

Till next week! Stay cheesy…
 
Saxelby Cheesemongers featured in the NY Times!
Like us on FacebookFollow us on Twitter 

Vermont Farm Trip

This Week at Saxelby Cheesemongers
A Cheesy Trip to Vermont, 
 Father’s Day Gifts, and the World’s Best Mozzarella on Cutting The Curd!

fermented father's day
Sunday is Father’s Day! ‘Fermented Father’s Day’
$49 plus shipping 
Place Your Order atsaxelbycheese.com by Wednesday 6/13
Once or twice a year, I am lucky enough to be able to jump in my car, crank up the old radio and head to one of my favorite places on earth: Vermont. On this whirlwind trip, I got to visit seven different cheese making operations in the space of five days. This week’s dispatch features bits and pieces from my cheesy sojourn and lots of pictures too! So read up, and get your fill of verdant, cheese-filled Vermont!
Check out our Facebook page for lots more photos of cheese, cheesemakers, and farms!
sage farm goat dairyThe first stop on the trip was Sage Farm Goat Dairy. Sisters Molly and Katie Pindell run the dairy together, and make deliciously delicate bloomy-rinded goat cheeses. Our favorite is called Madonna (named after a local mountain peak, not the queen of pop) and is light, lemony and tangy.
cheddar tastingAfter Stowe I continued on up to the Northeast Kingdom, home to some of the finest cheesemakers around. At the Cellars at Jasper Hill Farm, we tasted through 16 batches of Cabot Clothbound Cheddar (it’s hard work, but somebody has to do it 🙂 to see which cheese might be a contender for this year’s ACS competition.
After stuffing myself with cheddar, I took a jaunt down the road toBonnieview Farm, whose sheep are pumping out milk as we speak for their delicious range of cheeses. We ate more cheese (surprise surprise) and I took a gander at the cheeses aging away in their tiny cellar… Stay tuned! Come July, we’ll be noshing on some delicious Ben Nevis and Mossend Blue!
hooping alfatominFriday I woke up early (for me mind you, which is still late for cheesemakers) and headed down to Hardwick to see Jasper Hill Farm’s cheesemaking outpost at the newly completed Vermont Food Venture Center. There they are tweaking the recipe for a new Alpine-style cheese made with milk from a local dairy, Andersonville Farm. The FVC is meant to be a springboard for new cheesemakers and new cheeses, allowing cheesemakers to learn technique and cheeses to evolve flavor before launching a new business (which is a daunting and costly endeavor) With the help of the FVC, in 20 years the Northeast Kingdom will be dotted with small dairies producing cheese and sending them to the Cellars at Jasper Hill to be aged and sent out into the cheese-loving world.
square cheeseBy 8:00 am Friday morning, the FVC crew was done making cheese (I told you they get up early!) and I was back in my battle-scarred Prius climbing over the notch atop Mad River Glen towards the Champlain Valley. I arrived at Twig Farm just in time to see Michael Lee and his new assistant Jana finish up a batch of Square Cheese. (Also coming soon!!) We trekked out to commune with the goats in their pasture and lunched on grilled cheese sandwiches stuffed with Fuzzy Wheel and Jana’s homemade rhubarb preserves.
scholten farmMy next stop was Scholten Family Farm, located just outside of Middlebury. Farmers Patty and Roger Scholten milk a herd of Dutch Belt cows, a breed rarely seen in the US and preferred by the Dutch royalty way back in the day. The Scholtens loved dairy farming, but after years of being victim to fluctuating milk prices decided they didn’t want to be tied to producing a commodity product. They met Andy and Mateo Kehler up at the Cellars at Jasper Hill Farm, perfected their Weybridge cheese, and the rest is history!
diane and cowThe last stop was Animal Farm in Orwell, Diane St Clair’s diminutive dairy that produces some of the world’s finest butter. Watching her handle her herd of Jersey cows, its no wonder they give such fine milk. Diane produces butter just once a week in the summer months, and ramps up production in the wintertime, when the butterfat in the milk goes off the charts. To eat her butter, one must make a reservation at Thomas Keller’s Per Se (or wait until December when we sell it for a brief time through our online shop!), but to get her buttermilk (which her husband Al proved makes the world’s best waffles!) just come on over to the Essex Market.
________________________________________________
 

HRN logo

Tune in to the Heritage Radio Network TONIGHT at 5:30 for a fresh episode of Cutting the Curd! We’ll be talking with Rynn Caputo of Caputo Brothers Creamery in Spring Grove, Pennsylvania about her incredible mozzarella curd. Learn what makes her mozz different, and how you can make your very own fresh mozzarella, burrata, and other favorites at home!

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

_____________________________________________________________

 

Cheese of the Month Club 

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?

 

________________________________________________________________

logo
saxelbycheese.com
saxelbycheese.blogspot.com
Check out Saxelby Cheesemongers as featured in the New York Times!

Find us on Facebook
Follow us on Twitter

Cheese for Dads Everywhere!

This Week at Saxelby Cheesemongers: 
Three Cheers for Cheesy Dads!

ford aerostar
Ford Aerostar Minivan
We all know dads are cheesy. My own dad is no exception. Back in the late eighties/early nineties, he invented a phenomenon he referred to as ‘van dancing,’ which basically entailed him rolling down the windows of our space-aged Ford Aerostar minivan and making wild dance-y arm gestures out the window while listening to Aretha Franklin’s ‘Pink Cadillac’, turned up loud enough to make the sides of the van rattle.
And though we may roll our eyes (or in my case, hide under the seats) at our dads’ goofy antics, we wouldn’t have it any other way! This Father’s Day, we’re celebrating cheesy dads with a little gift we like to call ‘Fermented Father’s Day.’ It has all the things dads love best: cheese, beer (actually in one of the featured cheeses) and delicious pickles. So grab some burgers & buns, fire up the barbeque and let Saxelby Cheesemongers take care of the rest!
A Fermented Father’s Day!
$49 plus shipping and handling
To order, visit saxelbycheese.com
Each gift comes with two delectable cheeses and a hefty jar of ‘Kool Gherks’, Rick’s Picks’ take on the classic gherkin. Cheeses included are Harpersfield with Ommegang, a creamy, tangy, beer-soaked cows’ milk cheese from upstate New York, and Grafton Village Cheese Maple Smoked Cheddar, a stout aged cheddar cold smoked over maplewood. Perfect for burgers, picnics, or for that midnight snack! The smoke gives the cheese a decidedly bacony flavor, another food at the top of the ‘Things Dads Love’ list.
To place your order, visit saxelbycheese.com. Orders will ship out the week of June 11th. When placing your order, you will be prompted to choose an exact ship date. The deadline for orders is midnight on Wednesday, June 13th. Questions or queries? Send an email to info@saxelbycheese.com
________________________________________________
 

HRN logo

Monday nights, be sure to tune in to the Heritage Radio Network for the latest episode of Cutting the Curd! Anne Saxelby and Sophie Slesinger dish on their favorite cheesy topics. Upcoming guests include Sandor Katz, author of ‘The Art of Fermentation’ and Rynn Caputo of Caputo Brothers Creamery in Spring Grove, Pennsylvania.

Got questions for Cutting the Curd? Ideas for future shows? Tell us what you want to hear! Email us at info@heritageradionetwork.com!

____________________________________________________________

 

Cheese of the Month Club 

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?

 

________________________________________________________________

logo
saxelbycheese.com
saxelbycheese.blogspot.com
Check out Saxelby Cheesemongers as featured in the New York Times!

Find us on Facebook
Follow us on Twitter