Saxelby Cheesemongers

The most filling AND fulfilling thing you can buy on Black Friday? Cheese from American farmstead producers! Order your old favorites, along with some new finds, and pick (almost) any delivery date in the next 30 days. That means cheese at your door next week, or just in time for your holiday celebrations. Oh, and most of our website is 15% off too. That’s our biggest sale of the year!!!!!! Link in bio to SHOP!!!

THANK YOU for including us in your 2022 Holiday Gift Guide! It’s never too early to get the perfect gift for anyone in your life who loves lactose 😉

This weekend is your last chance to take advantage of our Thanksgiving sale! Place your online order before 7 am EST Monday 11/21 to get cheese before your holiday celebrations begin. Link in bio!!!!

As we prepare to spend quality time with our loved ones this holiday season, we wanted to put a spotlight on one truly incredible family farm! This edition of our Farm Focus series celebrates the Von Trapp family of , which is now known for so much more than the Sound of Music. Their farmstead operation is not only regenerative, but also sustainable in many senses of the word: kind to the land, their employees, and their community. Check out our full blog post about on our website, and take a look at Von Trapp’s delicious cheeses while you’re there!!

📸: Ali Kaukus, courtesy of Von Trapp Farmstead

Our Thanksgiving online sale is in full swing!! If you don’t think you need an artisan assortment like this one to round out your autumnal celebrations, think again. All items in our Thanksgiving Essentials collection are 10% off when you use the code THANKS10 at checkout, so.. you probably need one of everything. 🍂

Link in bio takes you right to the Thanksgiving collection so you can go shop the sale!

Just in time for our holiday preparations, gifted us with a batch of Alpha Tolman Black Label!!! These extra special wheels have an extra delicious profile of roasted meat and red wine. Base notes of broth and nuts are perfectly rounded out with subtle notes of brown butter and dried fruit. In the store and on-the-line 🖥 til it’s gone!

Our beloved Chelsea Market is turning 25! Come out to the market this Saturday, 11/12, from 10:30 AM - 5:30 PM, to celebrate and (of course) eat with us!

Saxelby Cheesemongers will be offering a few celebratory treats, including 10% off all grilled cheese sandwiches, a special edition of the Chelsea Sandwich with Farmstead Hot Sauce, and a festive bite from Rebecca Montero, founder of .mmms, which will feature her Original Olive Tapenade paired with a silky slice of Kunik from . Rebecca herself will be at the store from 1-4 PM, so come say hi!

We couldn’t do what we do without the community in the Chelsea Market, so be sure to check out all the wonderful things each vendor has to offer. See you there!

Beer&Cheese&Cheese&Beer‼️

Our Saxelby exclusive Willoughby this year is washed with Dream Patch Sour, giving it a few added layers of fermenty, fruity goodness. We only have it for a limited time, so try it as part of our online Seasonal Tasting, buy some on our website, OR go to our Chelsea Market store for Ommegang Willoughby’s in-store launch next Friday, 11/11!

November’s Cheese of the Month Club selection is a true crowd pleaser. We included three of our most versatile and lovable cheeses to start your holiday season off right! This month’s box includes:

Bayley Hazen Blue from , which is so good it’s almost obscene. This creamy, chocolatey, and salty blue has flavors just about everyone can get behind.

Jake’s Gouda: a farmstead raw cow’s milk Gouda made by an Amish couple in central New York. Jake’s is crystalline, caramelly, and perfect with any accompaniments at any time of day!

Merry Goat Round Spruce Reserve from : a supremely special bark-wrapped wheel. The bark’s mustard and juniper notes pair beautifully with the gooey, mushroomy paste of the goat’s milk cheese. It’s simply so tasty!!

If you’re a cheese lover but not always a decision lover, Cheese of the Month Club can be one easy decision for you to make!!!

We’re hosting a tasting‼️ It’s been a while, and we’re so excited to bring you a special selection of fall flavors, accompanied by expertise from Benoit and Will, two of our most knowledgeable cheese guys. Cheeses include Savage from , washed Willoughby from , and Finger Lakes Gold Reserve from

We ship you the cheese, email you the zoom link, and you’re all set to join in from all over the country. You will NOT want to miss‼️

Nancy’s Camembert is one of our best sellers, and today the producer of this popular selection is featured in our farm focus series!
chatham.creamery has a robust herd of sheep, which is very rare in the United States, and makes them a special operation we love to support. You’ll get SHEAR enjoyment out of their products AND our blog post, which is linked in bio!

Nancy’s Camembert is one of our best sellers, and today the producer of this popular selection is featured in our farm focus series!
chatham.creamery has a large herd of sheep, which is very rare in the United States, and makes them a special operation we love to support. You’ll get SHEER enjoyment out of their products AND our blog post, which is linked in bio!

🎃😈🍂🔮🎃

Last day to order spooky cheeses for your Halloweekend is Wednesday! We’ve got orange cheeses (like this Red Rock) and plenty of ghostly white cheeses too, all of which pair perfectly with jet black charcoal crackers. Our retail store is also always available for all your cheese needs!

This gal is hard at work making raw milk for cheese! We cheese people have a huge soft spot for raw milk cheese; it offers a full, rich dairy gateway right onto the farm.

Today we’re celebrating the tasty chemical compounds in raw milk with a 15% discount on raw milk cheeses on our website! Just use the code RAWMILK at checkout 🥛 🥛 🥛

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Calderwood Cheese, co-invented by ANNE SAXELBY, is one of the best cheeses in the nation. It is a hay-ripened raw cow’s milk cheese by Jasper Hill Farm. The genesis for Calderwood came from a desire to explore how what the cows eat impacts the finished cheese - both in the superior milk quality that comes from grass fed cows, but also through affinage.

The wheels are washed with brine for six months before being coated in finely chopped fibers of hay and aged for an additional four to five months. Ripe Calderwood is firm, nutty, and complex with hints of earth, caramel, chestnut honey, toasted bread and tropical fruit. Pairing notes: Vin Jaune, Riesling, Chenin Blanc, Arbois, Pale Ale, Amber Ale.

The hay used to make Calderwood cheese is harvested from pastures surrounding Jasper Hill Farm and dried in a special hay drying machine. The Calderwood Cropping Center, the first machine of its kind in the United States, can dry hay in a matter of a few hours, where it would take 3-4 days to dry in a sunny field.

Jasper Hill Farm's founders, Andy and Mateo Kehler, observed a hay dryer in action in Parma, Italy—a region whose cheese calls for grass-fed milk, but whose climate is a bit too rainy for making consistent dry hay—and were inspired to bring the Italian technology stateside. The Cropping Center allows them to make high quality dry hay for feed that lasts the whole year, which is paramount to their quality standards as cheesemakers.

Many of Jasper Hill's award-winning artisan cheeses are crafted from raw milk. Good quality hay is a key ingredient in the cheesemaking process, ensuring the microbiology of the cows' digestive systems and the milk itself is at an optimal place for cheesemaking.

If you’re making a cheeseboard any time soon, do NOT get caught without some nuts! Whether you’re feeling sweet or spiced (or both?), we’ve got you covered.

Check out all the snacks, jams, and other accompaniments we have in store & online‼️ We guarantee you’ll find one or two things you can’t put down.

Cheese Portrait: October Cheese of the Month Club Edition

These 3 stunners are

Nancy’s Camembert from .chatham.creamery Silky and buttery, bloomy, and sheepy. What more could you want?

Eleven Brothers from A goat’s milk Gouda that’s surprisingly herby! Think about your windowsill herb garden when you take your first bite.

Mad River Blue from Fudgy and dense, this cow’s milk blue is decadent and delectable.

You can sign up for our Cheese of the Month Club any time on our website!

It’s cold! We have Halloween cheese!

We have a very limited amount, so we’re not going to cut any open to show you what it looks like on the inside but trust us.. it’s orange.

In store & online until it’s gone! 🎃

We’re in the process of adding a few new things to our website, like this wonderfully moonlike wheel of Finger Lakes Gold Reserve! Finger Lakes Gold is akin to the world’s great goat’s milk goudas, but these extra aged wheels are musky, malted, and flecked with crunchy amino acid clusters. Pair with a robust red or your favorite bourbon for a moment of seasonal serenity. 🌚 🍁

Get in the kitchen this weekend! We’ve got so many great cooking cheeses in our inventory.. AND we conveniently put a few of them into our Culinary Collection. Parm, Raclette, Cheddar, Provola, Ricotta Salata, and even some delicious grass-fed butter 🍳🧈

(We can pretend the egg in the frying pan emoji is covered with cheese.)

Just like beer, cheese is a product of fermentation. No wonder they go together so well!

Today only, save 15% on our Beer Lover’s Box in our online store by using the code BEERME at checkout. So grab an IPA, a saison, or a porter and celebrate the changing of the seasons! 🍻

It might not feel like fall outside, but September is here! Predictably, that means we have a new Cheese of the Month Club selection for you. This month, Cheese of the Month Club members will receive:

Mountain Top from : a bloomy, goaty pyramid with a layer of blue mold right under the white, fluffy surface. Creamy and musky with a touch of peppery blue flavor.

Pawlet from : This washed rind cow’s milk tomme has a golden, buttery paste that’s balanced and nutty at first, but boasts a bright, tangy finish.

Alpha Tolman from : One of Jasper Hill’s classics. The rosy orange alpine-style wheels have complex layers of flavors. Depending on the wheel, you could taste milky and fruity notes, or something more meaty and buttery.

It’s always a good time to become a club member! Head over to our website to sign up.

Our founder, Anne Saxelby, was an integral part of a community of cheesemakers and cheese lovers, particularly those in New York and the greater Northeast. On September 14th, this community will be gathering to celebrate Anne, the trail she blazed for American artisan cheese, and the impact the will continue to have on rural farming communities. Come celebrate with us!

After Anne’s passing in October, the was created with the mission of placing young adults onto farms for month-long apprenticeships, similar to the ones Anne embarked on when she was in her 20s. Through these apprenticeships, participants gain perspective on farm life, artisan production, sustainability, and community, giving them tools they can use to make their own difference in the food industry.

33 apprentices participated in life-changing experiences this summer and funds from September’s benefit will directly support future apprenticeships!

We can’t wait to spend the evening with you and 60 of America’s greatest chefs. Get your tickets here! bit.ly/aslfbenefit Link is also in our bio.

!! Join our incredible team !!

We're currently looking for someone to fill an In House Cheesemonger/Receiver role. If you’re an experienced cheesemonger, or you’re excited to learn about artisan cheese, we want to hear from you! Our ideal candidate is passionate about food and can work dynamically as part of a small team in New York. Understanding of safe food handling and basic knife skills are required. Check out Indeed.com for more detailed descriptions! Resumes can be submitted to [email protected]

🧀 We Can't wait to Meet You 🧀

Just some good looking goudas.. that’s all!

Some very special tasting notes from the sensory team at Jasper Hill! We just got their fresh batch of Cabot Clothbound Black Label: a designation that’s given once or twice a year to an extra special batch of Cabot Clothbound Cheddar. This particular batch is the epitome of umami: caramel and roasted flavors plus notes of egg yolk and chicken broth. Swipe to get a better view of how the flavors are situated on the spider graph! Us cheese nerds think this stuff is pretty cool.

Last month, Benoit paid a visit to , and today we have one of their seasonal cheeses back up on our site! Melanie, pictured here, is the brain and hands behind gorgeous wheels of Swallow Tail Tomme: a raw cow’s milk cheese that tastes delightfully of butter and earth. We couldn’t wait to crack our first wheel of the year!

Our August Cheese of the Month Club selection starts shipping Monday! If you’re a Cheese Club member, this month you’ll receive:

1. Cownty Tales from A mild, semi-firm (you guessed it) cow’s milk cheese with grassy rosemary notes.

2. Cayuga Blue from An ACS award winner! This goat’s milk blue from the Finger Lakes region of New York boasts veins of earthy, mineral-y blue mold. Other tasting notes vary greatly from wheel to wheel, so you’ll have to taste the cheese to find out more!

3. Cremont from This double-crème cow and goat mixture tastes as much like fresh butter as it tastes like lemony chèvre. Truly a cheese to spread on everything.

Head to our website to sign up for Monthly Cheese Club if you haven’t already!

Sun-soaked ricottas getting sent out today! We’ve selected four distinct and delicious varieties for our summer Connoisseur’s Club shipment. Did you know ricotta can be made in all kinds of different ways?

The sprawling and serene grounds of Jasper Hill Farm, as captured last week by Benoit, our traveling owner.