A trio of cheeses made exclusively for Saxelby Cheesemongers in collaboration with some of our favorite cheesemakers, restaurant / chef partners, and former customers! This limited-edition roundup showcases the best of the best - rare, seasonal, and delicious cheeses, each with their own story to tell. Includes: Bone Char Square - a square of mixed milk (cow/goat) cheese dusted with bone charcoal ash and aged at Crown Finish Caves exclusively for Chef Dan Barber at Blue Hill at Stone Barns, Calderwood - an Alpine-style cow's milk cheese coated in hay and aged for over one year at the Cellars at Jasper Hill Farm, and Giguere - a raw goat’s milk tomme that is produced seasonally by Rebecca Velazquez (a former frequent customer at our Essex Street Market location!) of Barn First Creamery in Vermont's Northeast Kingdom.
Includes roughly 1.5lbs of cheese - serves 6-8 people.