Spoonable and Seasonal: Rush Creek Reserve from Uplands Cheese!


It’s the most wonderful time of the year for a cheesemonger: the start of Rush Creek season!! This delectable American juggernaut from Wisconsin’s Uplands Cheese signals the start of the Holiday feasting season on our calendars, and we couldn’t be happier that our first delivery is here!!!

Made in the tradition of Vacherin Mont d’Or, a famous cheese from the Jura region of France, Rush Creek is made for 8 weeks each fall, when the cows at Uplands go off pasture and begin to eat dry hay supplemented with a touch of grain. 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 and available each year from November through January.

Like most good things, the Rush Creek season is short and sweet, so don’t hesitate to make this the centerpiece of your Holiday table!

Brooklyn’s Finest: Salvatore Bklyn Ricotta Available Only At saxelbycheese.com!!


Saxelby Cheesemongers is proud to debut Salvatore Bklyn Ricotta, for sale online only at saxelbycheese.com!! This luscious, dense and rich ricotta is made fresh to order every day just a block away from our headquarters in Red Hook, Brooklyn!

Salvatore Bklyn began as a labor of love after Betsy Devine and Rachel Marks encountered the ricotta of one Tuscan elder gent called Salvatore whilst traveling in Tuscany. They took time out of their vacation to learn from the master and brought their new craft home to Brooklyn. After many trials they managed to tame their wild American curds into a creamy and delectable cheese.

Betsy’s ricotta made a splash years ago at Brooklyn’s famed Smorgasburg market, where Martha Stewart dubbed it her “favorite ricotta in the whole world”. Betsy served it true rustic Italian fashion: on crusty bread with nothing but prosciutto and a drizzle of olive oil. Try with our Casella’s Prosciutto and see what the lines were all about!

Also Check out Salvatore’s Best Friends!

A Cut Above! Over 20 New Cheeses Now Available For Sale!


Ask and you shall receive! Due to the overwhelming popularity of our online ‘A La Carte’ cheese selection, Saxelby Cheesemongers has added over 20 cheeses to our online lineup so that you can construct custom cheese plates without leaving the house!! Like a trip to your favorite cheese shop, minus the whole “going out in public” part!

This week only, take 10% off ALL of new cheeses in our collection! Use discount code ‘newbies’ and find some new favorites!



fudgy, caramelly and sweet



rich, nutty, and grassy

Boucher Blue 


spicy, bright, buttery

Goat Butter 


mild, slightly musky, and unique

Casella’s Prosciutto 


American-made, cured to perfection!

Sappy Ewe 


infused with maple and rolled in pine ash!


Curd’s the Word: Maplebrook Cheddar Bites for Poutine!!

Maplebrook&Poutine!What could possibly go better with crisp fall air, sweaters and changing leaves than an overflowing plate of fried potatoes, gravy and stretchy cheese curds?!

In honor of the start of hockey season, we’re happy to introduce delightful cheddar cheese curds from Vermont’s Maplebrook Farm. These little nuggets of cheddar-y goodness are bright, tangy, bouncy and perfect for smothering and melting!!!

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.

Discover Our Other Top-Notch Melters!

Cabot Clothbound Cheddar


Reading Raclette




Celebrating American Artisans: Introducing Producer Collections!

ArtisanCollectionsIn honor of American Cheese Month, we’re showcasing and highlighting our favorite cheesemakers and affineurs. These farms, individuals and companies all work in tandem to give the artisan cheese community vibrancy and life, and as cheesemongers we love to give them a hearty shout out whenever possible!!

jasper_hill_farm_collection_product_shot_580xJasper Hill Collection

Since its inception, Jasper Hill has operated a working farm/creamery and a state of the art aging facility on their property in Greensboro, Vermont. In addition to producing their own farmstead cheeses from a small herd of Ayrshire cows, Jasper Hill follows the European affineur model of cheese distribution: buying up cheeses from small family farms in the area, aging them to perfection, and bringing them to market all over the country. The dedication to their business model has played a huge role in reviving the dairy industry in Vermont’s picturesque Northeast Kingdom, helping to prop up a slew of small family farms and giving life to the American cheese community.

Includes five hand cut wedges: Landaff – a tangy riff on Welsh Caerphilly, Harbison – a gooey round of cow’s milk cheese swaddled in spruce bark, Cabot Clothbound Cheddar – an English-style cheddar cloaked in cotton cloth, Bayley Hazen Blue – a crumbly and peppery cow’s milk blue, and Willoughby – a pungent and luscious washed rind.

crown_finish_setup_1_580xCrown Finish Caves Collection

Beneath the sidewalks of Bergen Street in Crown Heights, Brooklyn, the folks at Crown Finish Caves tend to an eclectic array of cheeses ripening on their shelves. Crown Finish calls a 19th century complex of lagering tunnels home, which provide just the right environment to bring out the best in their lovingly pampered cheeses.

Includes one pieces each of Bone Char Pearl – an exclusive collaboration between Saxelby, Crown Finish and Blue Hill Stone Barns, Gatekeeper – a cow and sheep mix washed with Millstone cider, and a wedge of Tubby – a nutty and caramel-y alpine style made by Spring Brook Farm.

lazy_lady_setup_blue_product_shot_580xLazy Lady Farm Collection

Laini Fondiller has been making cheese at Lazy Lady Farm since 1987. A true pioneer, Laini began making goat cheese in the dark ages of artisan cheese making in the United States… There were no resources, no books, no equipment, no supplies, no anything to be had to help a young cheesemaker. But the things that Laini did have (and in no short supply) were gumption, tenacity, a love of goats, and a work ethic to beat all else. Together with her partner Barry, Laini built a small steam kettle pasteurizer and cheese vat and went to town. Today she produces over 20 varieties of goat and cows’ milk cheese on her remote, off-the-grid, solar and wind powered farm. Laini milks a small herd of goats – roughly 30 to 40 – from March through January, and sources cows’ milk from neighboring Butterworks Farm when her goats are pregnant and ‘on unemployment’ during the winter months.

Includes three ripe and ready small format cheeses from Lazy Lady Farm. Cheeses are contingent on availability and rotate seasonally; we will notify you of selection when order is placed.