Library of Cheese

All of Saxelby’s selections organized from A to Z

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Cheese Stats

Milk Type: Sheep and Cow

Milk Treatment: Pasteurized

Rennet: Animal

Style: Washed Rind/Natural Rind

Texture: Semi-Firm

Age: 4 Months or More

Size: 6lb Wheel

Gabietou

Herve Mons - Pyrénées, France

This cheesemaker's goal was to find the perfect blend of cow and sheep's milk, and he definitely succeeded! The flavor is balanced between freshly churned butter, toasted nuts, fruit and cream with just a hint of sharpness on the finish. The smooth, creamy paste marries beautifully with the delicate hazelnut aromas, making this cheese a must taste and sure favorite on every cheese plate. Pairs well with Bordeaux and Cotes du Rhone.

Cheese Stats

Milk Type: Sheep and Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Bloomy Rind

Texture: Soft

Age: 6-8 Weeks

Size: 4oz Wheel

Gatekeeper

Old Chatham Sheepherding Co. / Crown Finish Caves - Old Chatham, New York and Brooklyn, New York

A butterfatty bomb of goodness that is the fruit of a collaboration between Old Chatham Sheepherding Co and Crown Finish Caves. Gatekeeper is a diminutive puck made from a blend of rich sheeps’ milk and even richer cow cream! The young cheeses are washed will Millstone Cider to impart a lightly pungent, leaf-pile-in-autumn quality to the fresh, chalky and tangy paste. Think slightly funky sheep butter with a rind… Aged 6-8 weeks.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Fresh

Texture: Soft

Age: 1-4 Weeks

Size: 5lb Tub

Georgic

Calkins Creamery - Honesdale, Pennsylvania

From Eastern Europe to the kitchens of French peasants from times gone by to American pioneers, just about everyone throughout history has relished some version of fresh farmers’ cheese! It's the cheese that goes by a thousand names: farmers' cheese, quark, pot cheese, just to name a few. And while all those variations have their own specific taste, tang, and texture, they're part of a vast family of fresh cheeses that are largely forgotten and under-utilized today. Georgic is our new Quark-style cheese from Calkins Creamery in Pennsylvania, and has turned out to be a veritable culinary chameleon. Try it for breakfast schmeared on toast with honey or preserves, eat it straight up with fresh seasonal fruit on top for breakfast or dessert, use it as a bed for a salad of roasted veggies, or bake it into a cheesecake.

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Cheese Stats

Milk Type: Goat

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 2-4 months

Size: 6-7lb wheel

Giguere

Barn First Creamery - Westfield, Vermont

A raw goat’s milk tomme that is produced seasonally by Rebecca Velazquez of Barn First Creamery. Barn First is home to a herd of thirty-odd goats and is located in Vermont’s remote Northeast Kingdom. Giguere is one of the larger, longer-aged cheeses produced by Barn First. The wheels are brushed as they age to maintain their rustic and earthy rinds. The flavor of the cheese is sublime - fruity, musky, and tangy with a hint of malted sweetness. The paste ranges in texture from springy and creamy in the early season (March-August) and gets more dense and firm as the season wears on and the age of the cheese increases.

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Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: n/a

Style: Fresh

Size: 8oz bar

Goat Butter

Trickling Springs Creamery - Chambersburg, Pennsylvania

Trickling Spring’s slow churned goat butter is made from pastured cream from their network of family-operated goat dairies in Pennsylvania. The minimal processing and freshness of the cream produce a butter that is sweet and mild with a faint musky aroma. A unique and delicious addition to the Saxelby dairy lineup.

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Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Fresh

Texture: Semi-Firm

Age: 1 week

Size: 5lb Bag

Goat Curds

Boston Post Dairy - Enosburg Falls, VT

Cheesemaker Anne Blouin always included an aged goat cheddar as part of her stable of cheeses… but when a local chef came in and saw the goat curds waiting to be molded and pressed into wheels of cheddar, he got a brilliant idea! Why settle for cow’s milk curds in your poutine when you could have goat curds!! As major fans of all things caprine, we could not agree more! Try these squeaky, supremely meltable curds on just about anything from poutine to baked potatoes to grilled cheese to salads!

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Cheese Stats

Milk Type: Goat

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Fresh

Texture: Semi-Firm

Age: 2 Months or More

Size: 5lb Tub

Goat Milk Feta

Lively Run Goat Dairy - Interlaken, New York

A delicious feta from New York’s Finger Lakes! Lively Run Goat Feta reaches a near perfect equilibrium with its firm and crumbly texture, light salt, and faint but pleasant goaty aftertaste. Enjoy this mild feta with watermelon and lime-cured onions for a refreshing summer lunch or dinner.

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Cheese Stats

Milk Type: Goat

Milk Treatment: Raw

Rennet: Animal

Style: Natural Rind

Texture: Semi-Firm

Age: 3-4 Months

Size: 2lb Wheel

Goat Tomme

Twig Farm - West Cornwall, Vermont

This tomme is the platonic ideal of an aged goat cheese cheese: distinctly goaty and slightly musky with some delicious herbal, pine-y, and floral notes issuing forth. The texture is sublime - semi-firm, thick and succulent, but with a melty mouth feel, like the great cheeses from the Pyrenees. The wheels are enveloped by the signature velveteen gray rind that is endemic to the cellar at Twig Farm. Aged for 3-4 months.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Vegetarian

Style: Waxed Rind

Texture: Firm

Age: 9-12 months

Size: 20lb Wheel

Golden

Holland’s Family Cheese - Thorp, Wisconsin

A firm, sweet aged cows’ milk cheese from Holland’s Family Cheese. Think Gouda meets Piave with this robust and delicious wheel. A real crowd-pleaser that is sure to speak to everyone in the room - from the cheese neophytes to the fully indoctrinated. The texture, though firm, breaks down into rich creaminess on the palate, and their are hints of crunchy, crystalline bits in the paste. The flavors are warm, fruity and toasted. A perfect bite! Aged 9-12 months.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Blue

Texture: Semi-Firm

Age: 4-5 Months

Size: 4lb Wheel

Goredawnzola

Green Mountain Blue Cheese Company - Highgate Center, Vermont

A thick and sweet blue from Dawn Boucher, whose family has been farming in Vermont for upwards of three centuries. Goredawnzola is based off of an Italian recipe, but has been tweaked by the Bouchers to have a firmer consistency and a flavor that brings to mind buttery sautéed mushrooms. This mild and balanced blue is cave aged for 4 to 5 months.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Raw

Rennet: Animal

Style: Washed Rind

Texture: Soft

Age: 2-4 Months

Size: 4lb Wheel

Grayson

Meadow Creek Dairy - Galax, Virginia

A delicious washed rind cheese in a delicious square format. Grayson is named for Grayson county Virginia - a beautiful spot nestled high up in the Blue Ridge Mountains. The members of the Feete family are traditionalists when it comes to raising their herd, only making cheese when the cows are on pasture, from April to October. The result: an intense, beefy, and pungent cheese whose straw-colored paste reflects all the goodness of the Virginia mountain grass the cows are munching on. When extremely ripe, Grayson can achieve the consistency of buttercream frosting…an eating opportunity not to be missed! Aged for a minimum of 60 days, but generally released for sale around 90 days.

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Cheese Stats

Milk Type: Cow

Milk Treatment: Pasteurized

Rennet: Vegetarian

Style: Fresh

Texture: Soft

Age: 2-4 weeks

Size: 7lb block

Grilling Cheese

Narragansett Creamery - Providence, Rhode Island

A classic Mediterranean-style grilling cheese that is similar to halloumi. When you taste this cheese in it’s non-grilled state it is quite sedate - a bit like a saltier and chewier mozzarella. But when grilled with just a touch of olive oil, this cheese can light up a room! It holds its shape and texture, and the surfaces touching the pan become browned and toasted with just a hint of sweetness from the caramelized milk fat. Serve it all by itself, or with a salad of grilled vegetables with a touch of acid (be it from pickles or dressing) for a worthy meal at any time of the year!

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Cheese Illustration Credits: Debra Ziss

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