The biggest thing in American cheese since sliced bread.
Tag: Saxelby Cheesemongers
For Women’s History Month, the city’s foremost American cheese expert shines a light on the women who have shaped America’s modern artisan movement.
Local cheesemakers wash their curds in everything from beer to absinthe.
We present, free to download on any device, our “Icons” e-book: a 334-page essential collection of the most quintessential Gotham stories in Edible’s archives.
Need help with plans for next week? Check out our uber-local Valentine’s Day guide for suggestions, whether you’re staying in or going out.
On October 2, dozens of the region’s best restaurants, ice cream shops, breweries and vineyards will come together to celebrate the bounty of local food available in New York City.
Friends, seriously, quit your day job now. Anne Saxelby is looking for someone to become the newest cheesemonger at her Essex Street Market shop and that someone could be you.
Since Anne Saxelby first opened her eponymous stall in the Essex Street Market in 2006–essentially redefining American cheese–she’s taken strolls or bike-rides around and down all the crooked streets that define this part of Lower Manhattan, which sits in the shadow of the Williamsburg Bridge. Consider it her way of meeting her neighbors, and soaking up the diversity, edible and otherwise, that still haunts this nabe.
Last week the topic of the latest installment in Edible’s How-To lecture series was Dairy. Anne Saxelby of Saxelby Cheesemongers started off the evening with a discussion of affinage, or the art of maturing and aging cheeses, showing three different blocks of the same cheese at different stages courtesy Jasper Hill Farm. Fromager Tia Keenan continued with a lecture on cheese boards, using cheese from Lucy’s Whey.
Not many folks get to watch a butter churning demonstration blocks from the Bedford Avenue L train, but you can when you come to How to Milk It, the latest installment in our How-To series at Williamsburg’s Brooklyn Brewery. Anne Saxelby of Saxelby Cheese and Chef Fromager Tia Keenan will also be on hand for cheesy discussions. It’s How to Milk It on Wednesday, October 26th at the Brooklyn Brewery.
Brain Freeze: Our Editor Samples 40 Scoops with Saxelby and Steingarten, Declaring the Winning Flavor to be … Hay?
I could hardly believe my food fortune when the fine folks at New Amsterdam Market asked me to judge their ice cream “Sunday.” But if you think such an undertaking sounds like a blast, you’ve obviously never attempted it. First, there’s the physical challenge of eating your way through all the flavors – 40 in this case!
It’s likely that the Vermont Cheese Festival—the third annual is Sunday, July 24th—could be held…