All of Saxelby’s selections organized from A to Z
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Fresh
Texture: Semi-Firm
Age: 2-3 Months
Size: 8lb Tub
Narragansett Creamery - Providence, Rhode Island
Salty Sea Feta from the Ocean state! This crumbly, tart cows’ milk feta is the ideal cheese to keep in your larder. It’s affordable and delicious...a blank canvas that takes to cooking applications like a fish to water!
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Fresh
Texture: Soft
Age: 1-2 Weeks
Size: 2lb Tub
Salvatore Brooklyn - Brooklyn, New York
This cheese began as a labor of love after Betsy Devine and Rachel Marks encountered the ricotta of one Tuscan elder gent called Salvatore whilst traveling in Tuscany. They took time out of their vacation to learn from the master and brought their new craft home to Brooklyn. After many trials they managed to tame their wild American curds into a creamy and delectable cheese. Salvatore is dense, more so than regular ricotta, because it is made from a blend of whole milk and cream, and then strained in cheesecloth overnight to eke moisture from the curds. It manages to be rich and yet somehow light in the end, with a lingering lemony zest. Salvatore is made from Hudson Valley Fresh milk, a local dairy cooperative dedicated to sustainable farming practices.
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Fresh
Texture: Soft
Age: 1-2 Weeks
Size: 2lb Tub
Salvatore Brooklyn - Brooklyn, New York
This cheese began as a labor of love after Betsy Devine and Rachel Marks encountered the ricotta of one Tuscan elder gent called Salvatore whilst traveling in Tuscany. They took time out of their vacation to learn from the master and brought their new craft home to Brooklyn. After many trials they managed to tame their wild American curds into a creamy and delectable cheese. Salvatore is dense, more so than regular ricotta, because it is made from a blend of whole milk and cream, and then strained in cheesecloth overnight to eke moisture from the curds. It manages to be rich and yet somehow light in the end, with a lingering lemony zest. The smoked version is cold smoked over cherry wood, lending a slightly toasty, almost marshmallow-y flavor to each batch. Salvatore is made from Hudson Valley Fresh milk, a local dairy cooperative dedicated to sustainable farming practices.
Milk Type: Goat
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Bloomy Rind
Texture: Soft
Age: 4-8 Weeks
Size 6oz Wheel
Goat Lady Dairy - Climax, North Carolina
A little button of bloomy goats’ milk goodness from Goat Lady Dairy. Sandy Creek is dusted with ash on the outside and also has a streak of ash running through the center of each wheel, giving it a beautiful look on a cheese platter. When young the cheese is chalky, tart, and lactic. As it ages, the layer under the rind becomes creamier and the cheese takes on a sweeter and muskier flavor. Aged 4-8 weeks.
Milk Type: Sheep and Cow
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Bloomy
Texture: Soft
Age: 1-2 weeks
Size: 6-8oz wheel
Nettle Meadow Farm - Warrensburg, New York
An Adirondack original! Sappy Ewe is made from a blend of sheep and cow’s milk that is infused with a maple reduction and rolled in pine ash. The result is a buttery ochre paste with a jet black ashed rind that tastes of sweetness, cream, salt, and sheep. A real stunner on a cheese plate, and a delicious addition to the Nettle Meadow lineup!
Milk Type: Goat
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Fresh
Texture: Soft
Age: 1-2 Weeks
Size: 4oz Wheel
Seal Cove Farm - Lamoine, Maine
Bright little buttons of fresh, tangy goat cheese from Seal Cove Farm. This chevre is creamy, bright, and tangy, and comes in three flavors - plain, garlic dill, and herbs de provence. The addition of seasonings adds a pleasantly aromatic kick to this classic cheese.
Milk Type: Goat
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Bloomy
Texture: Soft
Age: 2-4 weeks
Size: 2lb log
Lively Run Goat Dairy - Interlaken, NY
Finally! America’s answer to Monte Enebro! This young goat’s milk cheese is ripened with both bloomy rind and blue cheese cultures on the rind, giving each log a distinctive blue/green hue. The paste is chalky and dense, with flavors ranging from tart and tangy to barnyardy, musky and peppery (due to the presence of the blue mold) A unique and delicious addition to our lineup of American originals.
Milk Type: Sheep
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Fresh
Texture: Semi-firm
Age: 2-3 Months
Size: 4lb Tub
Hidden Springs Creamery - Westby, Wisconsin
This feta will knock your socks off... There are thousands of different fetas out there in the world, and the endless variation on something as simple as a fresh, brined cheese is something we cheesemongers relish. This particular feta is incredibly rich and creamy, owing to the fact that sheeps’ milk is naturally very high in butterfat. The texture is dense yet smooth, not quite as crumbly as your average feta would be. It tastes of fruit, grass, animals and earth; it could stand alone on a cheese plate, drizzled with a hint of good olive oil, and delight.
Milk Type: Sheep
Milk Treatment: Pasteurized
Rennet: n/a
Style: Fresh
Texture: Soft
Age: 1-6 weeks
Size: 15oz tub
Black Pearl Creamery - Trumansburg, New York
A thick, creamy, and tangy sheep’s milk yogurt from New York’s Finger Lakes region. Grass fed sheep’s milk is one of the most nutritious milks available. It is more gentle on the digestive system, and is rich in protein and vitamins. It also has a higher proportion of short and medium-chain fatty acids (aka the good fats!) and has more CLA (conjugated linoleic acid - another good, cancer-fighting fat) than cow or goat’s milk. All health benefits aside, what knocked us off our seats was the flavor of this yogurt! It is tart and just the right amount of gamey - with some sheepy, woolly and nutty flavors shining through. Eating a spoonful (or a bowlful) of this yogurt just makes you feel GOOD!
Milk Type: Sheep
Milk Treatment: Pasteurized
Rennet: n/a
Style: Fresh
Texture: Soft
Age: 1-6 weeks
Size: 15oz tub
Old Chatham Sheepherding Co. - Chatham, New York
A dense and creamy sheep’s milk yogurt from one of New York’s oldest sheep dairies. Made from 100% sheep milk with live probiotic cultures and ZERO thickeners or stabilizers, this is one of the best yogurts we’ve found in all our years of mongering! Each cup is so thick and rich, it could put your average greek yogurt to shame. Eat it for breakfast or use it in the kitchen as a substitute for sour cream, mayonnaise, creme fraiche, or cream cheese!
Milk Type: Cow
Milk Treatment: Raw
Rennet: Animal
Style: Rindless/Cryovac
Texture: Semi-Firm
Age: 12 months
Size: 40lb wheel
Shelburne Farms - Shelburne, Vermont
Shelburne Farms is one of Vermont’s most beautiful farm estates. Built in the mid-1800’s by a descendant of the Vanderbilt family, it is home today to a sustainable agriculture education center and cheese making operation. Shelburne Cheddar is made from the raw milk of their herd of gorgeous Brown Swiss cows, and aged for different amounts of time according to how the cheesemaker grades each batch. The one year cheddar is the younger version. It is sharp and bright with slight notes of fruit.
Milk Type: Cow
Milk Treatment: Raw
Rennet: Animal
Style: Rindless/Cryovac
Texture: Semi-Firm
Age: 11-14 Months
Size: 20lb Wheel
Shelburne Farms - Shelburne, Vermont
Shelburne Farms is one of Vermont’s most beautiful farm estates. Built in the mid-1800’s by a descendant of the Vanderbilt family, it is home today to a sustainable agriculture education center and cheese making operation. Shelburne Cheddar is made from the raw milk of their herd of gorgeous Brown Swiss cows, and aged for different amounts of time according to how the cheesemaker grades each batch. The two year cheddar is delicious and balanced: bright, fruity, and sharp, with a creamy texture and a long finish.
Milk Type: Sheep and Cow
Milk Treatment: Raw
Rennet: Vegetarian
Style: Natural Rind
Texture: Firm
Age: 6 Months or More
Size: 10lb Wheel
Grafton Village Cheese - Grafton, Vermont
Shepsog means sheep in Native American Algonquin, and it is fitting that this cheese should pay homage to that creature's incredibly rich milk. Made from a blend of 50% sheep milk and 50% cow milk at Grafton Village Cheese, one of Vermont’s finest artisan cheesemakers. Shepsog is sweet, caramelly, nutty, & mouthwateringly delicious, with notes of cheddar, baked potatoes, and green grass. Cave aged at Grafton Village Cheese in Vermont for over 6 months.
Milk Type: Sheep
Milk Treatment: Pasteurized
Rennet: Animal
Style: Bloomy Rind
Texture:Soft
Age: 4-6 Weeks
Size: 5oz Wheel
Three Corner Field Farm - Shushan, New York
Shushan Snow is a mold-ripened sheeps’ milk cheese that is dual-textured: creamy and unctuous on the outside, and chalky and fluffy on the inside. It is mild mannered and brie-like, with a bright, tangy, and lactic flavor graced with hints of mushrooms and butter in the paste. Named for the town in which it was produced, and for the color of its snow white rind. Aged 4-6 weeks.
Milk Type: Goat
Milk Treatment: Raw
Rennet:v Vegetarian
Style: Washed Rind
Texture: Semi-Firm
Age: 2-3 Months
Size: 2lb Wheel
Consider Bardwell Farm - West Pawlet, Vermont
This cheese was originally made especially for Saxelby Cheesemongers! The creamy, semi-firm wheels are washed in hard apple cider from Slyboro Cider House, located in Granville, NY, just a stone’s throw from Consider Bardwell Farm. The cider wash imparts a distinctly fruity and pungent flavor to the rich, musky goats’ milk. One bite encompasses the barnyard, ripe fruit, and leaf piles in autumn. Depending on the season Slyboro is crafted either from Nubian goats’ milk sourced from a partner farm of Consider Bardwell, which is considerably richer in butterfat, or in the summer months, from Consider Bardwell Farm’s own herd. Aged 75-90 days.
Milk Type: Cow
Milk Treatment: Raw
Rennet: Vegetarian
Style: Natural Rind
Texture: Semi-Firm
Age: 2 Months or More
Size: 5lb Wheel
Calkins Creamery - Honesdale, Pennsylvania
Smoke Signal, as the name would suggest, is not a bashful cheese. This young gouda-style cows’ milk cheese from Calkins Creamery is smoked over applewood, giving the cheese a rich, savory, meaty flavor. The wheels are smoked near the farm by Ray Turner of Delaware Delicacies, a regional treasure known for his annual pursuit of trapping eels and then smoking them in his smokehouse near the Delaware River. Try it with kielbasa, melted on grilled cheese sandwiches, scrambled in eggs or planted in frittatas.
Milk Type: Goat
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Fresh
Texture: Soft
Age: 2-4 Weeks
Size: 4oz Wheel
Goat Lady Dairy - Climax, North Carolina
Smokey Mountain Chevre is an unexpected twist on a familiar favorite! This creamy, fresh, tangy chevre is cold smoked over apple wood, giving the cheese a robust and toasted flavor. Think fresh chevre meets bacon - a match made in heaven! Made in 8oz logs and 5oz rounds.
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Animal
Style: Bloomy Rind
Texture: Soft
Age: 4-6 Weeks
Size: 8oz Wheel
Lazy Lady Farm - Westfield, Vermont
A delicate round of creamy, mold-ripened cow’s milk that is lightly washed in local Vermont beer from Newport Brewing Co. This young cheese is a perfect blank slate for many pairings, the flavor is mild, milky, and nutty with just a hint of pungency. Think very young Reblochon meets Robiola.
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Bloomy Rind
Texture: Soft
Age: 4-6 Weeks
Size: 4oz Wheel
Goat Lady Dairy - Climax, North Carolina
The significance of this cheese’s name is threefold - It references the snowy white rind that envelops the cheese. It also refers to the seasonality of Goat Lady Dairy - when the goats are off duty (pregnant and getting ready to kid) in the winter months; this cheese is the farm’s bread and butter. Thirdly, it is an homage to one of the first settlements in North Carolina. The cows’ milk used to make Snow Camp is sourced from a neighboring farm, and transformed into a delicate bloomy rind button. When young, the cheese is bright, lactic and tangy. Over time the cheese softens and the flavors intensify, evoking creme fraiche, mushrooms and cultured butter. Aged 4-6 weeks.
Milk Type: Cow
Milk Treatment: Pasteurized
Rennet: Animal
Style: Natural Rind
Texture: Semi-Firm
Age: 4-6 weeks
Size: 2lb wheel
Lazy Lady Farm - Westfield, Vermont
A tangy young cow’s milk cheese named for the all but nonexistent road that Lazy Lady Farm is located on. On our visits to the farm, we regularly bypass this unmarked road a few times before finally remembering where the turnoff is. Laini Fondiller, owner and cheesemaker at Lazy Lady Farm likes it that way! She is completely off the grid; the farm and dairy is powered entirely by wind and solar, and she relishes everything about the out-of-the-wayness of the place. In the season when her goats are not giving milk, she buys cows milk from the neighboring Butterworks farm to craft Snyderbrook. The cheese is mild and milky with a pronounced yeasty twang and a semi-firm, creamy texture and a tawny natural rind.
Milk Type: Goat and Cow
Milk Treatment: Pasteurized
Rennet: Vegetarian
Style: Bloomy Rind
Texture: Soft
Age: 4-6 Weeks
Size: 4oz Wheel
Seal Cove Farm - Lamoine, Maine
Moonshine is to Appalachia what Sozzled Pearl is to Saxelby’s. A homespun, booze infused cheese inspired by provencal goats and good old fashioned Kentucky bourbon. The small, fresh buttons are made from a blend of cow and goats’ milk and have a light, lactic, and slightly yeasty flavor. At Saxelby’s cheese cave in Red Hook, we soak the grape leaves in bourbon and then wrap the cheeses, yielding a finished product that is dense, raisin-y and tobacco-y with a clean, goaty kick in the finish. Aged 4-6 weeks.
Milk Type: Cow
Milk Treatment: Raw
Rennet: Animal
Style: Washed/Natural Rind
Texture: Firm
Age: 7-12 Months
Size: 20lb Wheel
Spring Brook Farm - Reading, Vermont
Spring Brook Tarentaise is a sharp, firm cheese that is sure to please just about any crowd. It is crafted in the Alpine-style, meaning that it follows the tradition of famed cheeses of the Alps like Gruyere, Beaufort, and Comte. Made from rich, raw Jersey cows’ milk in a traditional copper vat, Tarentaise is rich, complex, and full-flavored. Aged for 7 months or more, the texture is smooth and dense, with deep, nutty, and spicy flavors abounding. Hints of freshly cut grass and sweet toasted hazelnuts accent the flavor profile.
Milk Type: Cow
Milk Treatment: Raw
Rennet: Animal
Style: Washed/Natural Rind
Texture: Firm
Age: 12 Months or More
Size: 20lb Wheel
Spring Brook Farm - Reading, Vermont
Spring Brook Tarentaise is a sharp, firm cheese that is sure to please just about any crowd. It is crafted in the Alpine-style, meaning that it follows the tradition of famed cheeses of the Alps like Gruyere, Beaufort, and Comte. Made from rich, raw Jersey cows’ milk in a traditional copper vat, Tarentaise is rich, complex, and full-flavored. Aged for 12 months or more, the texture is smooth and dense, with deep, nutty, and spicy flavors abounding. Hints of freshly cut grass and sweet toasted hazelnuts accent the flavor profile. The extra aging of Spring Brook Tarentaise Reserve gives it a bolder and more punchy character.
Milk Type: Goat
Milk Treatment: Raw
Rennet: Animal
Style: Natural Rind
Texture: Semi-Firm
Age: 3-4 Months
Size: 3lb Wheel
Twig Farm - West Cornwall, Vermont
A beautiful raw goats’ milk cheese with a velveteen gray rind from the cellars of Twig Farm. Square cheese is a semi-firm cheese that is savory and rustic with twinges of green onions, damp earth, toasted bread and caramel. A truly beautiful cheese hand formed in a cheesecloth and tied up with a knot to give it a distinctive ‘belly button’ in the center of each wheel. Aged 3-4 months.
Milk Type: Goat
Milk Treatment: Pasteurized
Rennet: Animal
Style: Bloomy Rind
Texture: Soft
Age: 4-8 Weeks
Size: 7oz Wheel
Cochran Farm 1790 - St Johnsville, New York
Cochran Farm 1790 is an historic farm that was once the home to General Cochran, who fought in the Revolutionary War, and was a good friend of George Washington. Now the farm is being used to produce stellar goats’ milk cheeses by cheesemakers Patrick and Gwen Apfel. St Johnsville is modeled after the famed bloomy rinded goats’ milk cheeses of the Poitou region in France. The small discs are chalky in the center and oozy toward the edges, with a brainy wrinkly rind that tastes of musk, mushrooms, wet straw, and toasted hazelnuts. Aged for 4 to 8 weeks.
Milk Type: Goat
Milk Treatment: Pasteurized
Rennet: Animal
Style: Bloomy Rind
Texture: Soft
Age: 4-8 weeks
Size: 6oz wheel
Cochran Farm 1790 - St Johnsville, New York
Cochran Farm 1790 is an historic farm that was once the home to General Cochran, who fought in the Revolutionary War, and was a good friend of George Washington. Now the farm is being used to produce stellar goat’s milk cheeses by cheesemakers Patrick and Gwen Apfel. St Johnsville Junior is modeled after the famed bloomy rinded goats’ milk cheeses of the Poitou region in France. The small discs are chalky in the center and oozy toward the edges, with a brainy wrinkly rind that tastes of musk, mushrooms, wet straw, and toasted hazelnuts. The high quality milk for the cheese is sourced from a nearby Amish farm. Each cheese is aged for 4 to 8 weeks.
Milk Type: Sheep and Cow
Milk Treatment: Pasteurized
Rennet: Animal
Style: Washed Rind
Texture: Semi-Soft
Age: 2-3 months
Size: 4lb wheel
Woodcock Farm - Weston, Vermont
A sublime blend of sheep and cows’ milk from Sam Fisher, the second generation of Woodcock Farm. Woodcock Farm was started by Mark and Gari Fisher in the nineties, and their daughter Sam has been involved in the biz since she was a kid. Her inaugural cheese is a semi-firm washed rind tomme whose paste breaks down to creamy perfection at first bite. Fruity, bright and woolly with a buttery and smooth finish.
Milk Type: Sheep
Milk Treatment: Pasteurized
Rennet: Animal
Style: Bloomy Rind
Texture: Soft
Age: 4-6 Weeks
Size: 1lb Wheel
Woodcock Farm - Weston, Vermont
A light buttery sheeps' milk cheese made in the camembert style. The name alludes to the cheese’s fluffy white rind, reminiscent of the snow capped peaks that surround the town of Weston come wintertime. Creamy, lemony, and a touch nutty when young, with a more pronounced sweet and sheepy flavor as it ages. Each wheel is aged for 4-6 weeks.
Milk Type: Cow and Goat
Milk Treatment: Pasteurized
Rennet: Animal
Style: Washed Rind
Texture: Soft
Age: 4-6 Weeks
Size: 8oz Wheel
Lazy Lady Farm - Westfield, Vermont
A sassy mixed milk cheese that is doused with a liberal dose of beer (as most folks are when they belt out this tune in bars) This cow/goat blend is washed with a Russian black stout from the Newport Brewing Co. The cheeses are young, lactic and tangy, with the beer adding a touch of yeast and funk. Overall, a mild and approachable washed rind cheese with a unique fresh personality. Aged 4-6 weeks.
Milk Type: Goat and Cow
Milk Treatment: Pasteurized
Rennet: Animal
Style: Bloomy Rind
Texture: Soft
Age: 4-6 Weeks
Size: 4oz Wheel
Lazy Lady Farm - Westfield, Vermont
When Steven Tyler wrote the song, this cheese wasn’t yet a gleam in cheese maker Laini Fondiller’s eye. But if he tasted it today, he might be willing to rework some of the lyrics to be more cheese-centric. A small disc of absolutely sinful cheese, with an interior the texture of mousse-like buttery silk. Sweet Emotions is made from the milk of Laini’s goats, with the added shot (if we were talking espresso here, it’d be a big one!) of cream from Butterworks Farm, one of Vermont’s most lauded organic dairies. Aged 4-6 weeks.
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