A Stinky Exclusive: Jasper Hill Farm + Transmitter Brewing + Saxelby Cheese

Plus a Slew of Special Events! Pie & Cheese Social / Beer & Cheese Pairings

transmitterwilloughby01It 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!

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

Screen Shot 2016-11-09 at 9.55.02 AM.jpg

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

Event Info

Pie and cheese_petee's pie_sm.jpg

‘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

Event Info

61 local beer & cheese_sm.jpg

It’s Halloween for Grownups! NEW Cheese & Chocolate Combos for Saxelby’s Monthly Clubs!


This Halloween, supplement your stash of Snickers and Nerds with some killer cheese and chocolate pairings from Saxelby Cheesemongers and Raaka Chocolate! Our Cheese & Chocolate of the Month Clubs are a perfect gift for that candy-loving someone in your life, OR make a great treat for yourself too – because you certainly deserve it! Each month, you’ll get a perfect pairing featuring 1 bar of Raaka chocolate and a half-pound wedge of fabulous farmstead cheese.

Choose from a 3 month subscription or a 6 month subscription to Saxelby’s Cheese & Chocolate of the Month Club, and take 10% off when you use discount code ‘cheesemonth’

Red Hook Brooklyn-based chocolatier Raaka Chocolate sources the finest organic cacao beans they can get their hands on, and transforms them into sublime bars with elements like Smoked Chai Tea and Ghost Pepper to enhance the naturally complex flavor of each bean. The team at Saxelby Cheese has dutifully tasted through our many cheeses to find the perfect pairings for Raaka’s bars. As we like to say, it’s tough work, but somebody’s gotta do it! We’ve come up with some fabulous NEW pairings, and we can’t wait to share them with you.


Cheese & Chocolate of the Month Club Pairings

Month 1 – Smoked Chai Chocolate with Kunik – a decadent, buttery goat/cow triple creme from Nettle Meadow Farm

Month 2 – Sea Salt Chocolate with Queso del Invierno – a creamy, citrusy and nutty sheep/cow blend from Vermont Shepherd

Month 3 – Bourbon Cask Aged Chocolate with Bayley Hazen Blue – a fudgy, sweet & salty blue cheese from Jasper Hill Farm

Month 4 – Maple Chocolate with Cacao Nibs with Ashbrook – an earthy, buttery, & lightly funky Morbier-style cheese from Spring Brook Farm

Month 5 – Coconut Milk Chocolate with Landaff – a tart and earthy cows’ milk tomme from Landaff Creamery

Month 6 – Ghost Pepper Chocolate with Marieke Super Gouda – a nutty and butterscotch-y aged gouda from Hollands Family Cheese

October is American Cheese Month!

Stop by Saxelby Cheesemongers in the Essex Street Market for daily cheese specials, and take 10% off all online cheese purchases through the month of October when you use discount code ‘cheesemonth’


Cabot Clothbound Cheddar – A Five Minute History

The story of Cellars at Jasper Hill Farm and Cabot Clothbound Cheddar is the result of a perfect storm between two ambitious brothers, Cabot Creamery, and an award-winning wheel of cheese. Brothers Andy and Mateo Kehler decided to start a business in Vermont’s Northeast Kingdom because their family had ties to the land there for over 100 years, summering at nearby Caspian Lake. They wanted to create a sustainable agricultural business that would revive the working landscape of Vermont, which was being decimated by big dairy farms and industrial agriculture. They bought ‘the old Jasper Hill Farm’ in 1998, and worked for five years to restore the barn, start a herd of Ayrshire dairy cows, and build a creamery. They began making cheese in 2003 and instantly met with much acclaim, but it was a call from Cabot Creamery that would change everything.


Photo credit: Sarah Forest

Cabot Creamery heard of Jasper Hill’s success in the artisan cheese world – a world that they wanted to get into, but were having trouble reaching due to the fact that none of their cheese aging facilities had the capacity to age a British-style bandaged cheddar that they longed to make. Cabot Creamery is one of America’s most venerable dairy institutions. Begun by 94 Vermont farmers in 1919 who each contributed $5 per cow plus a cord of firewood for the boiler, they purchased the village creamery and began turning their excess milk into butter and fluid milk that could be shipped to urban centers. Over the years, the cooperative evolved, and they added cheese to their repertoire. Cabot Creamery is not a ‘fancy’ cheese manufacturer, but extremely pragmatic and effective in it’s business initiatives – to this day they support over 1,200 farm families throughout New England. They shipped a few test wheels to Jasper Hill Farm, and the Kehler brothers aged them for over a year before sending an entry to the American Cheese Society competition. Cabot Clothbound Cheddar won ‘Best in Show’ that year, and the Kehlers returned to the farm determined to find a way to expand the production of this newly crowned wunder-cheese.

The idea they hit upon was the Cellars at Jasper Hill Farm – a 22,000 square foot aging facility with seven different temperature and humidity controlled vaults dug into the hillside next to the creamery and farm. By building the Cellars, they could age and sell infinitely more Cabot Clothbound Cheddar AND allow new artisan cheesemakers to get into the game by aging cheese for them as well. More than 70% of the labor in making cheese goes into the aging of it, and by easing that burden for cheesemakers, they allowed their partner creameries to focus on what matters most – animal health, quality milk, and great cheesemaking techniques. In addition to aging cheeses from Jasper Hill Farm and Cabot Creamery, the Cellars now ages cheese from four other creameries. But according to the folks at The Cellars at Jasper Hill Farm – Cabot Clothbound Cheddar is what keeps the lights on – the company remains a powerful economic engine for cheese, dairy, and Vermont’s working landscape.

By buying and serving Cabot Clothbound Cheddar, you are supporting this virtuous cycle, and eating some pretty incredible cheese.

Pickle Day THIS SUNDAY September 25th!

It’s Kind of a Big Dill….


Join Saxelby Cheesemongers this Sunday from 12-5pm for Pickle Day, the the biggest and pickley-est party on the Lower East Side! Come on out to Orchard Street to sample our world-famous Raclette and Pickle Dog, taste treats from over 20 picklers, get down to some great live music, and witness the first EVER home pickling / dancing contest!


Header: Better With Age – Saxelby Cheesemongers Celebrates 10 Years!

Saxelby10BannerOn May 5th 2006, probably a day or two before I was really ready to pull the trigger, I opened Saxelby Cheesemongers for business in the Essex Market. Maybe it was a desire to open on Cinco de Mayo so that I was less likely to forget the shop’s anniversary (and to always have an excuse to have odd cheese-centric/Mexican Independence Day-themed cakes from Rainbo’s Fish) but in reality it was more of a cocktail of excitement, nerves, and impatience to just open up and sell some cheese already! Over the years I’ve joked that on that first day I felt a little bit like I did when I’d have a garage sale at my parents’ house back in the midwest where I grew up. You just roll up the gate and hope that people show up!

Over the past 10 years, Saxelby Cheesemongers has leapt and bounded far beyond the friendly confines of our little store in the Essex Market. Together with my business partner Benoit Breal, and our team of awesome cheesemongers, cave managers, and drivers, we have built the business from a humble 100 square foot shop supporting roughly 20 local farms to a retail, wholesale, and mail order business that serves over 100 restaurants and small retailers in New York City and beyond! We now work with over 50 producers of delicious cheese and dairy products, many of whom did not even exist when we opened our doors in 2006. In 2015, Saxelby Cheesemongers purchased over 100,000 pounds of cheese from our network of farms, representing over one million dollars funneled back into local agricultural economies.

Since the beginning, Saxelby’s mission has been to be the bridge between the farms and the people who love, support and EAT all of this glorious American farmstead and artisan cheese! Nurturing and growing those relationships – whether with our cheesemakers on the farm side, our customers on the retail side, or our chefs on the restaurant side, is our true passion and the thing that makes us happiest and most fulfilled from day to day and year to year.

On our 10th anniversary, we’d like to thank YOU – all of our loyal cheese loving fans for your support over these years! We could not have done it without you, and we look forward to bringing you more great cheese for another 10 years – and then some.

Cheers and Cheese!

Anne Saxelby and Benoit Breal

co-owners Saxelby Cheesemongers

Essex Market History in a Nutshell


Essex Market 1818-2018

We’re about to celebrate Essex Market’s 76th birthday with a blowout block party bash (Save the date! May 21st is fast approaching!) but this week’s post is here to tell you that Essex Market has been a Lower East Side institution for far longer than its 76 years in its current home.

Records of Essex Market date back to 1818, when food shopping in NYC was quite a different scene. Groceries did exist – but they were all located uptown, not downtown where most of the population was quite poor. There were ‘grog shops’ on the Lower East Side, but they were places where working men would go for provisions and a hard drink, so as one could imagine, the emphasis was not really on the food.

The Essex Market’s first home was actually in the center of Grand Street between Essex and Ludlow. Though no photographs of the early incarnations of the market exist, we can surmise that like other markets in the city, it was likely an outdoor covered shed, meant to give just enough shelter for vendors to sell their wares. It eventually moved to a proper brick building that is now the site of Seward Park High School. It’s also notable to say that back in that day, the market being run by the ‘city’ meant the market was actually run by Tammany Hall, and consequently home to much corruption.

Most of the residents of the Lower East Side in those days were poor immigrants, either single men working to earn a living and start a family, or families struggling to get by. Either way, in that era, it was the men who were supposed to do the provisioning for the family – and a good thing too because as mentioned before, a Tammany market hall was probably no place for most women to hang out. Suffice it to say that the market in those days was mostly full of butcher stalls – the majority of these working men wanted a grilled piece of meat and a drink, and that was that.

As the ranks of the Lower East Side swelled with the huge waves of immigrants arriving in the late 1800’s and 1900’s, merchants took to the streets and sold their wares from thousands upon thousands of pushcarts. The pushcarts were basically the city’s form of welfare at that time – not technically legal, but selling cheap food for the poor, and so the city turned a blind eye and did not get in the way. And the pushcarts did not only sell food – pretty much any kind of goods you could imagine could be bought at a pushcart.

The pushcarts also allowed for something not typically done at other types of markets – haggling. Back in the day, when an extra penny meant being able to buy some other crucial item for the family (milk for the baby, medicine, etc) haggling ruled the day. In those days most of the shoppers were women, and they were expert hagglers. Adam Steinberg, chief educator at the Lower East Side Tenement Museum, recalled the tale of an Italian-American woman living on Orchard Street who made it a point to be the first in line each morning at the pushcarts. Not only would she have the pick of the best merchandise, but the merchants – being superstitious – would do anything to get the first sale of the day, thereby affording her the best bargains.

As time went by, the pushcarts came to be seen as a blight on the city – a symbol of the squalor and poverty on the Lower East Side. They clogged the streets, were not properly regulated, and lacked basic sanitary measures to ensure the products that they sold were safe. The reformers, progressive people who wanted to assimilate the immigrants into American life and lift them out of poverty through government programs, settlement houses and the like, wanted the pushcarts abolished. By the 1920’s and 1930’s, the rise of the automobile gave the city one last bit of ammunition to get rid of them – the traffic in New York was abominable.

In 1939 Mayor Fiorello LaGuardia opened the Essex Market with what was called the shortest dedication ceremony of all time. Contrary to other public market dedications that were quite grand – the opening of the Fulton Fish Market was a stark contrast with banners and flags and speeches and public officials parading about – the market’s beginnings were humble. After all, it was the poor immigrants’ market, not a beacon of civic pride like the Fulton Fish Market.

Due to the building of the IRT line (now known as the F train) a number of buildings were demolished along Essex Street – leaving a long thin parcel of land on which to build Essex Market. The market was originally four buildings – One between Broome and Delancey – the future site of the Essex Market slated for completion in 2018, the current facility between Delancey and Rivington, as well as another two other buildings between Rivington and Stanton. The original market was home to 475 stalls selling everything from meat to fish to socks and undergarments.

Throughout the 1940’s the market prospered. There was even a weekly news show on NYC public radio hosted by Frances Foley Gannon and the NYC Department of Markets called ‘the market report’ to advise housewives on how to shop and cook thriftily in New York’s thriving public markets. There were kosher cooking classes and canning classes to encourage housewives to put up fresh fruits and vegetables during the second World War. But the rise of the supermarket combined with the economic woes of New York City in the 1960’s and 1970’s left the market in hard times.

Despite all the hardship, the market managed to weather the storm, always an anchor for Lower East Siders in search of affordable fresh food. In the 1990’s the market was taken over by the New York City Economic Development Corporation (NYCEDC) who continues to manage it today. In addition to Essex Market, there are three other LaGuardia-era public markets that have survived through the decades – Moore Street in Brooklyn, Arthur Avenue in the Bronx, and La Marqueta in Harlem. These public markets are true gems that hearken back to a different time and place in New York City, when markets were representative of civic pride, and seen as a necessary public service. They are also TRUE markets. In New York City today, when a new food hall seems to be popping up around every corner, these markets are the genuine article – fresh food sold by mom and pop businesses.

Now to Essex Market’s future – which also is intricately woven in it’s history. In 1967 in the name of urban renewal, swaths of tenement buildings were razed on the Lower East Side to build newer, affordable housing for New Yorkers. The scale of the neighborhood was forever changed – you can see the towers of large, blocky housing that was built stretching along the East River all the way from the border of Chinatown up to Stuyvesant Town on 14th Street.

The vacant lots on the south side of Delancey Street stretching from Essex all the way to Clinton Streets – the Essex Market’s future home – have been vacant since 1967 – deadlocked in a neighborhood battle over what should be built there. The residents were promised affordable housing, but many development proposals that came and went over the years were anything but.

In 2008 Mayor Bloomberg, eager to see this unused land turned into something more useful for the neighborhood, worked with Community Board 3 to pass a set of guidelines as to what the neighborhood wanted in a new development. Luckily for Essex Market, the neighborhood rallied behind it and demanded that a new home for the market be included in the new development. In 2012 an RFP was issued (city speak for requests for developers to submit proposals) and in 2013 Delancey Street Associates was awarded the contract to build Essex Crossing.

Which pretty much brings us up to the present day – the market is slated to move across the street in 2018 (to a former Essex Market building site – what goes around comes around!) to a new, state of the art facility almost twice the size of the current market. The current Essex Market building will continue to be open and serve New Yorkers until the new facility is completed. And when it’s time for the move, the plans call for it to take just a few days, so there will be virtually NO interruption in business for vendors.

For nearly 200 years, Essex Market has been a pillar of the Lower East Side’s economy and cuisine. We look forward to beginning the next hundred years of business in Essex Market’s new home!

This Week Only At Saxelby Cheese

Grey Lady Grilled Cheese Takeover!

This Week’s Special Sandwich – Tuesday 4/19 to Sunday 4/24
Smoked Bluefish Melt with Reading Raclette on Pain d’Avignon Pullman


Contra Grilled Cheese Takeover! This Week Only at Saxelby Cheesemongers

Talk & Taste at ESM + SaxelThrees Beer & Cheese


Chef Jeremiah Stone Presents Pickled Pineapple
and Nduja Spread with Ascutney Mountain

This week only – from Tuesday 4/5 to Sunday 4/10 – stop by Saxelby Cheesemongers for the grilled cheese experience of a lifetime!! Chef Jeremiah Stone of Contra and Wildair has crafted a tart, spicy and savory sandwich filled with pickled pineapples, spicy nduja, and robust Ascutney Mountain cheese! Trust us – it’s worth the trip.


In Honor of Grilled Cheese Month Saxelby Cheesemongers has joined forces with some of our favorite chefs at Contra, Ruffian, The Grey Lady, and Clocktower restaurants to feature a different special grilled cheese sandwich each week. Be sure to pick up your Grilled Cheese Marathon Card for this butterfat-filled celebration – when you buy 5 sandwiches, the 6th is on us!

April Grilled Cheese Calendar

April 12-17
Ruffian / Chef Andy Alexandre
Cabot Clothbound Cheddar with Tomato Chutney & Spiced Yogurt
on Pain D’Avignon Pullman

April 19-24
Grey Lady / Chef Gavin McLaughlin
Reading Raclette with Smoked Bluefish Spread
on Pain D’Avignon Pullman

April 26-30
Clocktower / Chef Brian Yurko
Shelburne Cheddar on Tomato Brioche

April Happenings!

SaxelThrees Beer & Cheese
At Threes Brewing

Thursday 4/21 – 6:30-8pm
For tickets ($40) click here

Join Saxelby Cheesemongers for a pairing extravaganza featuring four mouthwatering cheeses and four expertly brewed craft beers. A Sunday evening munching and sipping in the backyard at Threes?! Yes please!

Talk & Taste – Pickles & Pastries
At Essex Street Market

Thursday 4/14 – 6:30-8pm

Join us for the first installment of Talk & Taste — a series of free talks at Essex Street Market, where we invite you to join us after regular Market hours to learn — and, of course, sample food — from Essex Street Market vendors. Tickets are free but RSVP is required.

Pickles & Pastries: The Evolution of NYC’s Public Markets

Market purveyors of yore would likely not even recognize today’s glitzy food halls and “lifestyle markets.” Yet institutions like Essex Street Market have bridged the gap between history’s street peddlers and modern-day food vendors. Who ultimately determines such markets’ future and why should we care if they disappear forever?

New Amsterdam Market founder Robert LaValva shares his expertise on the past, present, and future of public markets in a dialogue with Anne Saxelby, owner of Saxelby Cheesemongers.

Spring Has Sprung! Get Ready For Some Serious Kidding (and Lambing and Calving) Around!

IMG_1211.JPGA few weeks ago I wrote a dirge to the doldrums – that deepest winter time of year when all seems frozen and static except for the low hum of cabin fever and vibrations of new life’s impending arrival on the farm.

The days have gotten longer (and quite a bit warmer too!) and mother nature has done her duty. We city dwellers can’t quite feel it the same way that a cheesemaker with hundreds of baby lambs and goats baa-ing and meeh-ing out in the barn can, but we can see it at the cheese counter! All of a sudden, fresh goat cheeses – jewel-like, like budding flowers on a branch, are gleaming betwixt and between the hulking wedges of firm aged cows’ milk cheeses and stinky puddle-y washed rinds in the display case.

If you stop by Saxelby Cheesemongers this week – be sure to ask for the first goat cheeses of the season. Right now we’ve got Pearl, Lake’s Edge, and Sandy Creek –fresh from the farm! One taste of that tart, fluffy, lemony curd, and you’ll be heralding the arrival of spring on the streets of New York! (Well, that might be a bit much, but would make for a good addition to our naturally occurring sidewalk entertainment on Essex Street.)

So what actually happens on the farms to bring all of this good fresh goat cheese to our cheese counter? Lots and lots of births, that’s what. Goats and sheep are very seasonal in their breeding – they breed in the fall when the days grow shorter, and give birth in the springtime when the weather is more hospitable to kids and lambs running amok, and when the growth of fresh pasture is right around the corner to feed both kids and moms. Most of the farms that Saxelby works with follow this natural breeding cycle.

Most goats and sheep (does and ewes for you nerdy types out there) give birth to twins or triplets, meaning that a farm with 100 milkers will have between 200 to 300 babies in the spring! The next time you think about how stressed out you are because of the subway running late, your phone not working right, etc, remind yourself of the fact that at least you’re not bottle feeding 200 baby goats.

Our cheesemakers double as midwives during this time of the year – David Major of Vermont Shepherd sleeps in the barn with his sheep so that he can be at the ready to assist with births. Laini Fondiller of Lazy Lady Farm recounted some wild tales of turning around breach babies, and helping her does through difficult births. For her as for most farmers, the vet is only called in if there’s a particularly tricky situation. Michael from Twig Farm turns his garage into a nursery for the kids – there are little plywood cubicles full of fresh bedding filled with sweet smelling, affectionate kids alternately cuddling, jumping, and testing out their best head butts on one another.

After the babies are weaned from their mother’s milk (this depends from farm to farm) then the cheesemaking begins. Now for a word on spring milk – And that word is DELICIOUS. There is a waterfall of other words I could use too – rich, luscious, fatty, decadent, exquisite, transcendent, etc. Spring milk has a ton of butterfat and protein in it because it’s designed to grow kids and lambs that are strong, fatty, and hungry pretty much around the clock.

A milking doe, ewe, or cow has a lactation cycle just like we humans do. In the early days after being born, the babies need lots of nourishment, but can’t yet eat a lot because their digestive systems are just getting rolling. The mothers produce a sort of proto-milk called colostrum, which is small in terms of quantity, but incredibly high in fat. The colostrum also carries antibodies, which are passed from mother to baby to help jump-start their immune systems. Colostrum is NOT used for cheesemaking.

Just after the colostrum comes the richest and fattiest milk. This milk makes delicious cheese that is different from any made during the rest of the season, and there is a window of just a few weeks per year when cheeses are made from this milk. There is still less of it, again because babies are growing and need less. As the babies continue to grow, and the feed changes over from dry hay and grain to pasture, the milk supply goes way up, and the fat content correspondingly goes down. The mothers make more milk, but it’s not quite as decadent as those first few weeks.

Towards the end of the season (which for sheep is about 5 months, for goats about 10 months, and cows closer to 12 months) the milk production begins to dwindle again, but rises in fat and protein. By this time most of the herd is pregnant again (they get right down to business!) and the milk production drops off the closer they get to giving birth. A few months before the babies are due, the farmers will ‘dry them off’ i.e. stop milking them so that their bodies can fatten up and prepare for the next round of babies!

Stop by the shop this week to taste these first, most delicious, goat cheeses of the season! The sheep will be following suit shortly – look out for those in a month or so. That window of spring milk is already winnowing away, so be sure to snag a slice!

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

Hot Dog! Get Your Grilled Cheese & Pickle Dog On At Essex Market’s Pop Up at the Lowline This Sunday 2/21

IMG_6233.jpgShake off those winter blues with good eats and beautiful greenery at Essex Street Market’s Pop Up Food Fest at the Lowline Lab this Sunday 2/21! Munch on delicious fare from your favorite Essex Market vendors – old and new! – and learn about the incredible solar technology that the Lowline Lab is using to create NYC’s first underground park! Saxelby Cheese will be serving up our perennially popular Cheese & Pickle Dog – Reading Raclette cheese melted over a Rick’s Picks pickle spear on a Pain d’Avignon hot dog roll. YUM.


More information about this event >>