Saxelby Cheesemongers Invites You To Take a Peek at Our Brand New Website!
Take 15% Off All Online Orders TODAY ONLY With Discount Code ‘holidaylaunch’
Here at Saxelby Cheesemongers, we’ve been hard at work revamping our website for the past six months… There’s just so much cheesy knowledge out there, and we want to share it with you! Check out the new and improved saxelbycheese.com for an all-new online Cheese and Gift selection, a new and improved Library of Cheese, Farmer Profiles featuring all of our incredible cheesemakers!
Each fall, we wait with bated breath for the release of Rush Creek Reserve, one of our favorite ooey-gooey washed rind cheeses from Uplands Cheese in Wisconsin. Available for a short time each year – from early November through December, it is a cheese worth savoring (and celebrating)! Cheesemaker Andy Hatch spent time in the Jura region of France apprenticing with artisans to learn how the famed Vacherin Mont d’Or is made, and brought those lessons back here to the U.S. to produce the first Vacherin-style cheese in the states.
Each wheel is creamy and ridiculously unctuous – you can literally eat it with a spoon! Just let the wheel temper for an hour or so, grab your favorite loaf of bread, and schmear away with reckless abandon. The cheese tastes of cultured cream, toasted nuts, beef stock, and grass – a robust, yet delicate combination of gustatory sensation that will leave you clamoring for another bite. Makes a perfect Thanksgiving table centerpiece – or a perfect gift for that food-lover you love this holiday season!
In Europe, Vacherin Mont d’Or is made in the early fall, when the cows have come down the mountain from their high Alpine pastures to graze a bit closer to the farm. During this time their diet shifts from fresh pasture to cut hay supplemented with grain. The resulting milk is richer and higher in butterfat, allowing for more decadent and buttery cheese to be eked from it. Uplands Cheese in Dodgeville, Wisconsin follows a similar seasonal pattern. They make their Pleasant Ridge Reserve when the cows are out on pasture during the summer months, and then switch gears and craft Rush Creek Reserve when the cows come off the pasture and go on their richer winter diet. It seems that even cows like to indulge and pack on the pounds in winter!
So don’t delay! Order your wheel of Rush Creek Reserve before this year’s supply runs out!
Plus a Slew of Special Events! Pie & Cheese Social / Beer & Cheese Pairings
It all started last holiday season when we got a special delivery of limited edition Willoughby, a pungent round of cows’ milk cheese from Jasper Hill Farm washed with beer from the Alchemist, one of Vermont’s best craft brewers. That got our imaginations brewing (pun definitely intended… we can’t help it!) about what great NYC-based breweries we could work with to create our own beer-washed cheese. Enter Anthony Accardi and Rob Kolb of Transmitter Brewing, a brewery that’s small in stature but looms large in flavor, located under the Pulaski bridge on the border of Long Island City and Greenpoint.
Transmitter focuses on saison-style beer, a funky and delicious genre that lends itself handily to the task of washing cheese. After tasting through many of their delicious offerings, we settled on their H1 Zinfandel Saison – a cherry-hued beer that is aged in wine barrels and then re-fermented with Zinfandel grapes to produce a fruity-heavy and slightly sour flavor profile.
The wheels of Willoughby have been washed with the beer twice weekly for about six weeks now, and are ripe and ready to go! Snag one for yourself while the snagging’s good, and add some pungent, gooey, cheesy fare to your table this holiday season!
Two cellars workers washing willoughby
Racks of willoughby ready to be washed
Zinfandel Saison beer for washing willoughby
Join Saxelby Cheesemongers for Some Fantastically Flavorful Events!
‘Meet the Maker’ at As Is NYC
Wednesday November 9th | 6-8pm
Saxelby Cheesemongers & Transmitter Brewing serve up pairings of Transmitter Willoughby with H1 Zinfandel Saison
Pie and Cheese Social at Essex Street Market
Saturday November 12th | seatings at 1pm and 2:30pm
Sample three perfect pairings of pie and cheese from Saxelby Cheesemongers & Peetee’s Pies
‘Meet the Maker’ at 61 Local
Tuesday November 15th 7-9pm
Saxelby Cheesemongers and Transmitter Brewing serve up pairings of Transmitter Willoughby with H1 Zinfandel Saison along with house made accompaniments