Library of Cheese

All of Saxelby’s selections organized from A to Z

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Washed Rind

Texture: Soft

Age: 4-8 Weeks

Size: 2lb Wheel

Elsa Mae

Calkins Creamery - Honesdale, Pennsylvania

A creamy, buttery, and yeasty washed rind cheese pioneered by cheesemaker James Regelsky at Calkins Creamery in Pennsylvania. When young, the wheels smell of fruit and yeast and have a pale tawny color. They are washed every 3 days with a b-linens based salt brine to develop the rind. Over the course of their aging, the rinds turn deep orange in color, and the paste undergoes a metamorphosis from being pudgy and custardy to silky, satiny and gooey. The flavor is light, briny and buttery, like a Cerignola olive in cheese form! The cheese is named after the top milk producing cow at Calkins Creamery. Aged 4-8 weeks.

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Cheese Stats

Milk Type: Sheep

Milk Treatment: Pasteurized

Rennet: Animal

Style: Blue

Texture: Soft

Age: 4-5 Months

Size: 2lb Wheel

Ewe’s Blue

Old Chatham Sheepherding Co - Old Chatham, New York

A Roquefort-style sheeps’ milk blue with a melt-in-your mouth buttery texture. Ewe’s Blue has just enough barnyard flavor to remind you that the sheep are there, but finishes with a light caramel, salty-sweet flavor that is also evocative of brandied cherries. Try a serving on your favorite slice of hearty bread with an unabashed dose of butter. Aged 4 to 5 months.

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Cheese Stats

Milk Type: Cow, Sheep, and Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Blue>

Texture: Soft

Age: 8 Months

Size: 6lb Wheel

Ewe Calf to Be Kidding

Hook’s Cheese Co - Mineral Point, Wisconsin

A rindless blue made from a blend of cow, sheep, and goats’ milk, representing a true romp around the barnyard! It is the first blue of its kind made in the US - no other cheese producer is making a blue from a blend of all three milks. The cow and goats’ milk comes from neighboring dairies, and the sheeps’ milk comes from Hidden Springs Creamery in Westby, WI. The cheese is aged for 8 months, and has a crumbly yet creamy texture that melts in your mouth. The flavor is bright, acidic, fruity and a touch peppery with some underlying barnyard notes.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Washed Rind

Texture: Soft

Age: 6-8 Weeks

Size: 1lb Wheel

Experience

Consider Bardwell Farm - West Pawlet, Vermont

Experience is a small square of washed rind cows’ milk cheese that is named for Consider Stebbins Bardwell’s (the farm’s namesake and steward in the 19th century) mother, Experience. The Puritans who settled in New England in the 17th century wanted to differentiate themselves from other religions by giving their children names with a devotional flavor. Names like Experience, Deliverance, Patience, Charity, and Hope were common in this time. The name is now reborn in the form of curds and whey, and cheesy as it may sound, it’s a cheese you definitely want to experience! The wheels have the look of a signature washed rind cheese - orange-y in color and slightly moist and sticky. There are lines and indentations present on the rind reminiscent of a basket’s weave, which are a bit drier and more earthy. The flavor is milky and mushroomy with a hint of cultured butter, egg, and barnyard. The wheels are aged between 6-8 weeks.

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Cheese Illustration Credits: Debra Ziss

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