Drunken Cheese For St Paddy’s Day + Future of Essex Market Talk at the Lowline Sunday 3/20


Grab your bagpipes and shillelaghs folks!

St. Patrick’s Day is just around the corner! Stop by Saxelby Cheesemongers this week to taste our selection of beer-washed cheeses to go along with your St. Patrick’s Day shenanigans. These tart, savory, and funky cheeses are washed or soaked in local brews, bringing a whole new level of flavor AND making them a perfect partner for your favorite pint of craft beer!


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.

Harpersfield with Ommegang Beer

Brovetto Dairy (pasteurized cows’ milk/microbial rennet, Jefferson, NY)
The Ommegang Brewery, located in Cooperstown, New York, is just a stone’s throw (or a short drive) from the Brovetto dairy. This American original is the only cheese we know of that’s made in this fashion – young wheels of cheese are soaked in beer from Ommegang Brewery for one week, allowing the beer to penetrate the semi-firm chalky paste and dye the rind of the cheese a pale orange color. Deliciously yeasty with tangy and lactic notes, this cheese is the perfect marriage of two nearly perfect fermented foods.

Snow’d In

Lazy Lady Farm (pasteurized cows’ milk/animal rennet, VT)
A delicate round of creamy, mold-ripened cow’s milk that is lightly washed in local Vermont beer from Newport Brewing Co. This young cheese is a perfect blank slate for many pairings, the flavor is mild, milky, and nutty with just a hint of pungency.  Think very young Reblochon meets Robiola.

Upcoming Event

History and Future of Markets in NYC – Part Two

Sunday 3/20 – 12pm to 1pm

Lowline Lab – 140 Essex Street (between Rivington and Stanton)

Delight your inner foodie with stuffed risotto balls and other light bites as we discuss the importance of preserving the rich history of markets in New York City. Moderated by local history mavens, the Bowery Boys, alongside market vendors Anne Saxelby of Saxelby Cheesemongers, and Giulia Della Gatta of Arancini Bros; and Rohan Mehra, Principal at Prusik Group.

FREE – For tickets, RSVP here

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