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"Who is better equipped to navigate (or to celebrate) American farmstead cheese than Anne? She’s our cheese coach, and our curator and collaborator—and can I also add co-chef? She brings curiosity, joy, expertise and a wickedly evolved palate to every idea. She never stops inspiring us."

DAN BARBER, Chef & Owner, Blue Hill and Blue Hill at Stone Barns

“There are bigger stores with more comprehensive selections, certainly, but no one has done more for the burgeoning American cheese industry than Anne Saxelby.” 


“Saxelby has helped redefine what the very words 'American cheese' even mean.” 



Farmers are the hardest working people on the planet. At Saxelby Cheesemongers we like to say that farmers work the hardest, chefs aren't far behind, and then there's everyone else... Making good cheese is a labor of love, and we are honored and humbled to work with some of the best dairy farmers and cheesemakers in the country. Our relationships with our producers are the driving force behind what we do. From cheese to butter to buttermilk and beyond - we aim to know and celebrate the how and the why behind each product in every season!


Saxelby Cheesemongers is proud to work with some of the finest chefs and restaurants in New York City and beyond. Chefs are the translators of both flavors and ideas to the food-loving public, and we couldn't be more proud of how chefs have embraced the American artisan cheese movement. Collaborating with chefs to curate incredible cheese plates and watch them transform our delectable cheese and dairy products into delicious dishes is one of our greatest passions!