Food for Thought

YOU’VE DONE IT!
THE KIDS ARE OFF TO COLLEGE!
And while there’s no telling what shenanigans may or may not be taking place there, with a little help from Saxelby Cheesemongers you can guarantee that your student will be well fed with our Munchies collection. One whole whopping pound of Cabot Clothbound Cheddar, a box of Olive Oil and Sea Salt crackers from the Fine Cheese Co, and a bag of Zingerman’s Spiced Pecans equals some serious studying snackage! And trust us, a box of cheese from Saxelby will be a welcome respite from dorm food!
munchies
MUNCHIES 
COLLECTION
CHEESE OF THE MONTH CLUB
If your cheese-aholic college student needs a monthly fix – have no fear! Send ’em Saxelby’s Cheese of the Month Club – Each and every month, they’ll receive a selection of three half pound wedges of our most delicious and seasonal cheese. Let us know what your cheese lover likes best (or doesn’t like at all!) and we’ll be sure to accommodate your request.
small cheesemonger's choice
includes three months free shipping!
ships in October, January, April and July

Back to School!

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ESSEX MARKET NOW OPEN
UNTIL 8 PM ON FRIDAYS!
 
You heard it here first! The Essex Street Market will be open until 8 PM on FRIDAYS
through December to accommodate all of your shopping needs.  Stop in, shop later, and take advantage of some great programs and public art initiatives!
WHAT TO PUT IN THE LUNCHBOX?
Labor Day marked the return to school – and now that we’re all back in the swing of things, the question is – what to put in that lunchbox? Saxelby Cheesemongers has a bang up selection of delicious cheeses perfect for lunches and after school snacks.
After all, cheese is basically mother nature’s original protein bar.
Call us biased, but we can’t think of a tastier way to round out the lunchbox lineup! Check out a few of our favorites below, and be sure to stop by the shop and find your own new fave!
Cheddar Bites $10.99/lb
– MAPLEBROOK FARM – 

(pasteurized cows’ milk, Bennington, VT)

Delectable tiny bites of cheddar curds, freshly milled at Maplebrook Farm. Technically, cheddar bites are primordial cheddar cheese. During the cheddar cheese making process, curds are usually packed into molds and pressed together, and aged yielding the dense, sharp blocks of cheddar we know and love. When fresh and un-pressed, they are mild, milky, creamy, and just a touch salty with a delightfully snappy texture. Eat ’em straight up like popcorn (we do!!) or melt them into your macaroni and cheese for a rich and buttery twist.
1841 Havarti $17.99/lb
– CALKINS CREAMERY –
(raw cows’ milk, Honesdale, PA)
1841 Havarti gets its name from the year that Highland Farm (now home to Calkins Creamery) was established in Wayne County, Pennsylvania. This milky, creamy cheese is light and mild with a semi-firm texture and just a touch of tang. It is perfect for sandwiches, or cubed up with some fresh fruit for a light and satisfying snack.
Melville $12.99/ea (8oz wheel)
– MYSTIC CHEESE COMPANY –
(pasteurized cows’ milk, Lebanon, CT)

Say hello to Melville, the first cheese from the Mystic Cheese Company! A tiny cheese business in coastal Connecticut, the Mystic Cheese Co is cranking out some super-fine Italian-esque cheese. Cheesemaker Brian Civitello oversees the production of these pudgy, fresh little squares of cows’ milk cheese, similar in style to Crescenza. The flavor is bright, briny and lactic, with some pleasant yogurty sourness. The texture is perhaps the most unique thing about this cheese. Melville is satiny, silky and blubbery (pun definitely intended!) and becomes more unctuous and gooey as it ages. Serve it up in a grilled cheese sandwich (Melville LOVES to melt!) or toss chunks of it with the season’s bounty of tomatoes for a twist on Caprese salad.

Cabot Clothbound Cheddar $21.99/lb
– CELLARS AT JASPER HILL –
(pasteurized cows’ milk, Greensboro, VT)
It’s everyone’s favorite cave-aged cheddar! Cabot Clothbound is like cheddar meets parmesan – sharp, savory, nutty and just a touch sweet! A hefty, beautiful, and rustic wheel, the clothbound cheddar is rich and caramelly, speckled with bits of crystalline crunchy goodness. Cabot Clothbound crumbles like a dream – we like to chisel off a few chunks to savor alongside some fresh local apples. Now that’s a wholesome, cheesy (and SUPER easy) snack! Also makes for stellar cheese sandwiches and is great to grate over salads and pasta.
FREE HISTORIC TOUR OF THE ESSEX MARKET!
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FRIDAY 9/18 AT 5:15PM & 6:30PM
Essex Market Old
Sign up for a FREE historic tour of the Essex Street Market
hosted by Turnstile Tours. This hour-long educational tour will
guide you through the past, present, and future of the Essex Street Market.
Cindy VandenBosch, founder of Turnstile Tours, is a former
Tenement Museum educator and LES expert, so even if you’ve
lived in the ‘hood for years, you’re bound to learn something new on this tour!
Plus, there are free snacks from your favorite Essex Market vendors along the way!
If you can’t make it this Friday, check out Turnstile Tours’ website for future dates!

A Cheesy Labor (of Love!) Day

This Labor Day, don’t forget the cheese! While we all kick back, relax, and celebrate the final days of summer, Saxelby Cheesemongers is putting a cheesy spin on the holiday cheer – we’d like to give thanks for all the labor (and love!) that goes into every bite of cheese that we sell!

We Salute Our Cheesemakers This Labor Day!

Washing Ouleout at Vulto Creamery
Jos Vulto wheeling in cans of fresh milk
Mike Gingrich, founder of Uplands Cheese Company
Andy Hatch, current owner and cheesemaker at Uplands Cheese Company
Pleasant Ridge Reserve first press
Steve Tate, owner of Goat Lady Dairy
Tom, Kate and Zak of Shelburne Farms with freshly milled curd
Kate Turcotte, head cheesemaker at Shelburne Farms
Mike Gingrich and Andy Hatch – two generations of Uplands Cheese Company
 

 
We Salute our Cheesemakers this Labor Day!
 
Cutting the curd at Uplands Cheese Company
Andy Hatch with wheels of Pleasant Ridge and Rush Creek Reserve
Chris Roelli, fourth generation cheesemaker at Roelli Cheese Haus
Marieke Penterman, owner of Hollands Family Cheese
Martha of Hollands Family Cheese checking the curd
Happy cows at Hollands Family Cheese
Cheddar vault at the Cellars at Jasper Hill
Affinage at the Cellars at Jasper Hill
Vince, Zoe, Emily and the crew tasting cheese at the Cellars
Jasper Hill Farm whey fed pigs
Mateo Kehler hooping Bayley Hazen Blue
Mateo Kehler stirring Moses Sleeper curd
Andy Kehler milking Ayrshire cows at Jasper Hill Farm
Andy Kehler bottle feeding a calf at Jasper Hill Farm
Salting cheddar curd at Hook’s Cheese Company
Cleaning the vat at Hook’s Cheese Company
Flipping slabs of cheddar curd at Hook’s Cheese
Milling cheddar curd at Hook’s Cheese Company
Bagging cheddar at Hook’s Cheese Company
Gwen of Cochran Farm 1790 surveying the crop of St Johnsville
Making cheddar at Grafton Village Cheese
Stirring curd at Goat Lady Dairy
Smoking chevre at Goat Lady Dairy
Hooping Lindale at Goat Lady Dairy
Goat Lady Dairy beauty queens
Alexander Kast of Goat Lady Dairy
‘Interns’ brushing wheels of Tarentaise at Spring Brook Farm
Diane St Clair of Animal Farm churning cream
Diane St Clair of Animal Farm brushing snow off cows
Milking parlor at Consider Bardwell Farm
The herd at Consider Bardwell Farm
The Caputo Brothers Creamery crew around the vat
Waxing wheels of cheese at Boston Post Dairy
Cheesemaker Anne and her helper at Boston Post Dairy
 
RETAIL STORE
IN THE HISTORIC ESSEX ST. MARKET!
 

TUESDAY – SATURDAY 10AM TO 7PM
SUNDAY 10AM TO 6PM
(closed Mondays)
 
WHOLESALE
IN REDHOOK
 

87 IMLAY STREET
BROOKLYN, NY 11231
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