Butterfat and Bubbles… Ring In The New Year With Decadent Triple Creme Cheeses!

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New Year’s Eve is just around the corner, and Saxelby Cheesemongers has a killer line up of triple creme cheeses that are crying out to be munched alongside a bottle of bubbly! By definition, a triple creme cheese is one that has a butterfat content of 75% or more. To achieve this degree of richness, triple creme cheeses are made from a blend of whole milk and cream, making them supple, creamy, and extra delicious. The acidity and yeasty qualities of champagne are a perfect pairing for cheeses of this ilk, and the bubbles cut through all that butterfat in the most delightful way! Check out this trio of our favorite triple creme cheeses of the moment, and be sure to stop by the shop this week to stock up for a delicious New Year’s spread!

Trifecta

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Crown Finish Caves
(pasteurized sheep and cows’ milk/vegetarian rennet, Brooklyn, NY)

The traditional definition of trifecta is when a person accurately bets on the top three finishers in a horse race. In the case of this cheese, the top three finishers are cows, sheep, and beer! These little squares of buttery goodness are crafted by Old Chatham Sheepherding Company, and then sent down to Crown Finish Caves in Brooklyn for finishing. The young cheeses are washed with beer from Threes Brewing (yet another Trifecta reference for ya..) giving them a slight fruity funk. The texture and flavor of Trifecta is sublime – think silky, creamy sheep butter with a hint of pepper and barnyard. Aged 4 weeks.


 

Kunik

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Nettle Meadow Farm
(pasteurized goats’ milk & Jersey cream/microbial rennet, Warrensburg, NY)

As we cheesemongers like to say, this is as close to eating gelato as you can get while still eating cheese! Kunik is dreamy mold-ripened cheese made from a mix of goats’ milk and fresh Jersey cream in the Adirondack Mountains. When young, Kunik has the texture of cold butter, and is light, tangy, and crème-fraiche-y in flavor. As it ripens, it becomes more supple, loose, and pungent, the goaty flavors becoming more assertive. Kunik is delightful at any state of ripeness, and deserves a much-coveted place in your belly. Aged 4-6 weeks.


 

Nancy’s Camembert

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Old Chatham Sheepherding Co.
(pasteurized cow and sheeps’ milk/microbial rennet, Old Chatham, NY)

A silky, buttery, bloomy rind sheeps’ milk cheese that can put to shame your favorite triple creme… Sheeps’ milk is naturally the highest in butterfat, coming in at around 7% (cows and goats are more around the 4-5% range) That means that the paste of the cheese is chock full of fatty goodness, melting on the tongue and leaving you craving another bite! The rind lends a slight mushroomy quality to the cheese, rounding out the sweet cream flavor with a touch of earthy-ness. Aged for 6 weeks or more, Nancy’s Camembert is a Saxelby staff favorite!


 

Saxelby Cheesemongers New Year’s Hours

120 Essex St, New York, New York 10002

Tuesday 12/29 10am to 7pm

Wednesday 12/30 10am to 7pm

Thursday 12/31 10am to 5pm

Friday 1/1 CLOSED

Saturday 1/2 10am to 7pm

Sunday 1/3 10am to 7pm

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The Battle of the Bulge! Rush Creek Reserve vs. Winnimere – Plus Essex Market Instagram Contest – Enter to Win a Holiday Box of Goodies from the Market!

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Rush Creek Reserve vs. Winnimere: In this epic battle of gooey cheese, everyone’s a winner! For the first time ever, Saxelby Cheesemongers has BOTH Rush Creek Reserve and Winnimere available in time for the holidays! These decadent and pungent cheeses can be eaten with a spoon. Literally. And that’s just what we recommend doing – buying a wheel (or two – no one’s going to judge you here!!) letting it sit on your countertop until it’s at room temperature, and then digging in with reckless abandon!

Rush Creek Reserve is a limited edition release this year – we’ve got one batch to sell for the holidays, and then that’s that until next year! Winnimere will be available through late winter. Don’t delay!
Order your favorite stinky cheese today!

Rush Creek Reserve

Uplands Cheese Co. (raw cows’ milk/calf rennet, Dodgeville, WI)

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Rush Creek Reserve is the stuff cheese dreams are made of. Made in the tradition of Vacherin Mont d’Or, a famous cheese from the Jura region of France, Rush Creek is made for just a few weeks each fall, when the cows at Uplands go off pasture and begin to eat dry hay. This shift in diet makes their milk especially rich and decadent. Each wheel is wrapped with a spruce bark girdle, keeping the gooey paste at bay until it hits the dinner table! The spoonable cheese is hearty and complex, with a wide range of flavors from creme fraiche, freshly cut grass, hazelnuts and smoked meat all making their way onto the palate. Aged for 60-75 days.

Winnimere

Jasper Hill Farm (raw cows’ milk/animal rennet, Greensboro, VT)

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Winnimere is made from the winter milk of Mateo and Andy Kehler’s herd of Ayrshire cows up at Jasper Hill Farm.  During the winter months, the butterfat in the milk skyrockets, due to the fact that the cows are mostly in the barn, being protected from the harsh elements of the northeast kingdom of Vermont. These conditions are perfect for making Winnimere, a washed-rind cheese that is reminiscent of the famous French Vacherin Mont D’Or. It sports a balsa bark girdle to hold all that creaminess in, as well as to augment the cheese’s natural woodsy, pungent and smoky aromatics. Tastes of mustard, smoked meat, juniper, and wine. Aged 60 days or more.

Miracle at Essex Market Holiday Instagram Contest!

This week, post your pics of the Essex Street Market on Instagram with the hashtag #essexstreetmarket for a chance to win a holiday gift crate full of goodies from your favorite vendors! Includes a sizeable chunk of Cabot Clothbound Cheddar, a plate from Shopsin’s, butter almond cookies from Boubouki, coffee from Porto Rico, and much more!Winners Crate.jpeg

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Booze Infused! Washed Rind Cheeses For Holiday Entertaining

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It’s age old wisdom that cheese and wine, beer, and spirits of all sorts go together… However, we cheese lovers owe a special debt of gratitude to monks who lived way back when for figuring out that cheeses washed with booze make everything even MORE delicious. Monasteries typically would make much of their own food themselves – the monks would cheese, grow veggies, bake bread, and brew beer or distill special types of alcohol (cue Chartreuse, Benedictine, etc.) They would then wash the cheeses with their house-made spirits to create radically pungent and delicious flavors. Check out Saxelby’s roundup of booze-washed cheeses for delicious holiday entertaining ideas. These robust and meaty cheeses are perfect fare for colder weather and festive meals! Just pick your favorite booze and find a cheese to match!

Cider

The northeast has a great tradition of cider making. Thanks to some pioneering cider makers and cheese makers, this delicious drink is making a comeback!

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Pasteurized sheeps’ milk. Meadowood Farms, NY. washed with cider from Critz Farms

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Raw goats’ milk. Consider Bardwell Farm, VT. washed with cider from Slyboro Cider House

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Raw goat and cows’ milk. Twig Farm, VT. washed with lees of house made cider made by cheesemaker Michael Lee


 

Beer

Thanks to the craft beer renaissance in the US, it seems like there’s a local brewery for every cheesemaker we work with! After all, local brews and local curds make for delicious eats!

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Pasteurized sheeps’ milk. Meadowood Farms, NY. washed with a rotating selection of barely fermented beer from Empire Brewing Co.

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Pasteurized sheep and cows’ milk. Crown Finish Caves / Old Chatham Sheepherding Co, NY. washed with beer from Threes Brewing


 

Eau de Vie

While Eau de Vie isn’t quite so common in the canon of American artisan distilling, leave it to our cheesemakers to suss out a producer and wash some cheese with it – to delicious results!

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caption (raw cows’ milk. Cato Corner Farm, CT. washed with Pear William eau de vie from Westford Hills Distillers)


 

Absinthe

A spirit that originated in France and Switzerland in the late 1700’s, absinthe is a liquor made of anise, grand wormwood, hyssop, lemon balm and other herbs. Despite it’s fame for being banned in the US until fairly recently, it will not make you hallucinate. Neither will this cheese, but it is addictive in its own right!

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Raw cows’ milk. Vulto Creamery, NY. washed with Meadow of Love absinthe from Delaware Phoenix Distillery.


 

Whisky

Loved the world over from Scotland to Kentucky, whisky is a natural choice for washing cheese, and for drinking when the weather gets chilly.

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Pasteurized goats’ milk. Crown Finish Caves / Coach Farms, NY. washed with Kings County Chocolate Whisky.

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Pasteurized goat and cows’ milk. Saxelby Cheesemongers / Seal Cove Farm, ME. wrapped in whisky-soaked grape leaves and aged by Saxelby Cheesemongers