Library of Cheese

All of Saxelby’s selections organized from A to Z


Gabietou cheese
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.  


Gatekeeper cheese
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.


Georgic cheese
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.


cheese
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.


Goat Tomme cheese
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.


cheese
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.


Grayson cheese
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.


Cheese Illustration Credits: Debra Ziss