How to Make a Perfect Grilled Cheese Sandwich!
Saxelby Cheesemongers Almanac
by saxelbycheese
3y ago
Making a perfect grilled cheese sandwich isn’t rocket science, but sourcing the right ingredients and following a few pro tips will go a long way to elevate your grilled cheese game! Pick the right cheese, or blend of cheeses. Did you know that some cheeses melt better than others? Cheeses like Raclette, Fontina, Gruyere, and Comte are naturally better suited to making grilled cheese than other higher acid cheeses like Cheddar. For more information on why some cheeses are meltier than others, watch Saxelby Cheesemongers founder Anne Saxelby’s IGTV video on melty cheese! If you do use Cheddar ..read more
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Bloomy Rind Cheese
Saxelby Cheesemongers Almanac
by saxelbycheese
3y ago
Bloomy rind or mold-ripened cheese refers to a family of cheeses that have a white, velveteen exterior (which is also called a rind in cheese speak). Bloomy rind cheeses are characterized by their creamy texture, and tend to be buttery and slightly earthy in flavor. If you love rich, unctuous and gooey cheese, chances are you’re a fan of the bloomy rind family! Bloomy rind cheeses get their name from the fact that the rind literally blooms on the outside of the cheese as it ages in the cave. The rind is made of mold – strains of mold and yeast actually – that colonize the exterior of the chees ..read more
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A Day in the Life of a Cheesemaker
Saxelby Cheesemongers Almanac
by saxelbycheese
3y ago
What does it take to make great cheese? We caught up with Nat Bacon, Jasper Hill Farm’s ‘Director of Quality’ (and one of their most senior cheesemakers), and to learn about his work as a cheesemaker and his philosophy on curds and whey. Nat has been making cheese for 12 years, and before that spent 8 years on a dairy farm milking cows. Nat never gets bored at work – he sees his life’s work as a cheesemaker following milk on its journey to become the best, most interesting cheese it can be. Q: What does an average day in the creamery look like for you? A: The ethos of dairy farming is that you ..read more
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Alpine-Style Cheese
Saxelby Cheesemongers Almanac
by saxelbycheese
3y ago
Alpine cheese refers to any cheese that is made using methods similar to those made in the Alps… Think Gruyere, Emmenthaler, Comte and such. These cheeses are characterized by their firm, yet elastic texture, low salt content, and super melt-ability (yes, that’s the technical term). They have a wide array of flavors, ranging from fresh cut grass to chocolate to toasted hazelnuts depending on the forage of the animals (usually cows) whose milk was used to make them. Alpine style cheeses have a unique and incredible history. Scholars argue about how long they have been made, but the Greek philos ..read more
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Calderwood – A Behind The Scenes Tour
Saxelby Cheesemongers Almanac
by saxelbycheese
3y ago
For Saxelby Cheesemongers, there is no greater honor than being able to create a brand new cheese! Calderwood, a raw milk, hay-ripened cheese is a labor of love conceived by Saxelby Cheesemongers for chef Dan Barber, and brought to life by Jasper Hill Farm. Calderwood is the embodiment of ‘You are what you eat.’ Or to take it one step further, ‘You are what you eat eats!’ As the first cuts of hay are being brought in by cheesemakers and dairy farmers across the country, we thought it was the perfect time to celebrate this singular grass-fed cheese! Read on for an insider’s guide ..read more
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Grass Fed Butter is Better!
Saxelby Cheesemongers Almanac
by saxelbycheese
3y ago
Grass Fed Butter is simply better. If you’ve tried grass fed butter, you know the taste is heads and shoulders above its commodity counterparts. But taste aside, there are a lot of reasons to love this golden, spreadable delicacy! Our grass-fed butter comes from Cowbella Creamery, a seventh generation farm whose herd of cows graze the verdant pastures of upstate New York all summer long. Try some for yourself and see what the fuss is all about! Why is grass fed butter yellow? Grass fed butter is yellow because grass and flowers that cows eat when they’re grazing contain lots of beta caro ..read more
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Find Your Perfect Pairing! Cheese and Wine Pairing Recommendations
Saxelby Cheesemongers Almanac
by saxelbycheese
3y ago
In honor of National Wine and Cheese Day (or should we say Cheese and Wine Day?!) Saxelby Cheesemongers partnered with Hertelendy Vineyards in Napa, California to put together a cheese and wine tasting video showcasing four pairings of our cheeses and wines from Hertelendy’s 2015 vintage. Listen in as Anne Saxelby and Ralph Hertelendy discuss the ins and outs of creating a great pairing, Ralph’s personal mission to convert Merlot-haters into lovers, as well as some of the finer points of making wine and cheese! Pairing cheese and wine is more about personal taste rather than hard science ..read more
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Ricotta Cheese Redux – Everything You Need To Know
Saxelby Cheesemongers Almanac
by saxelbycheese
4y ago
Ricotta is one of the world’s favorite cooking cheeses, and for a good reason. Creamy, milky, and mild, it can easily blend into just about any dish adding richness and depth, or served simply with sweet or savory condiments as a breakfast, appetizer, or dessert. What is ricotta cheese, and what are the best ways to cook with it? Is all ricotta cheese created equal? Can I make ricotta cheese at home? (spoiler alert, yes!) Read on for great ricotta info, and a handy homemade ricotta cheese recipe! Ricotta cheese can be made from any type of milk – cow, goat, sheep, or even water buffalo. In Ame ..read more
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A Quick Butter Primer
Saxelby Cheesemongers Almanac
by saxelbycheese
4y ago
Let’s face it. We all love butter. However, not all butters are created equal! The sourcing of the cream and the subsequent treatment of that cream make for some very different finished products. Here is some basic information on butter to help you select the right one. Cultured Butter Cultured butter is made from cream that has live cultures added to it. It’s a style that was more popular in Europe and less easy to find in the United States until recently when companies like Ploughgate Creamery started making their own domestic versions. Once the cream has been cultured for the right amount o ..read more
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Anne Saxelby for Eater
Saxelby Cheesemongers Almanac
by saxelbycheese
4y ago
When the COVID-19 crisis hit New York, Saxelby Cheesemongers founder Anne Saxelby was asked to contribute to Eater’s Eater Voices series to talk about the virus’ impact on the artisan cheese world. Here’s a link to the full article ..read more
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