{"id":49091,"date":"2025-04-01T12:21:50","date_gmt":"2025-04-01T16:21:50","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=49091"},"modified":"2025-04-01T15:04:25","modified_gmt":"2025-04-01T19:04:25","slug":"spring-cheese-plate-saxelby-cheesemonger","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/cheese-pairings\/cheeseplate\/spring-cheese-plate-saxelby-cheesemonger\/","title":{"rendered":"A Fresh Cheese Plate for Spring Featuring American Made Cheeses"},"content":{"rendered":"\n

AS SPRING APPROACHES, REJUVENATE YOUR CHEESE PLATE WITH THESE BRIGHT PAIRINGS<\/p>\n\n\n\n

\"\"<\/a>
Photographed by Adam Detour | Styled by Kendra Smith<\/figcaption><\/figure>\n\n\n\n

As the ground thaws and nature awakens, we naturally gravitate toward food that feels equally light and bright. We start to shy away from slurping warm soups and baking butter-laden comfort dishes and instead reach for seasonal fruits and veggies. Our focus becomes assembling <\/em>dishes versus cooking them (think: salads and grazing boards). Certain cheeses are especially seasonal because the milk used to craft them is only produced during a specific time of year. Goats and sheep yield milk during the spring and summer, while cows produce milk all year long. \u201cBecause of this,\u201d explains Emma Lammers, director of marketing and e-commerce at Saxelby Cheesemongers<\/a> in New York City, \u201cfresh goat and sheep\u2019s milk cheeses are available in the spring and summer, and aged goat and sheep\u2019s milk cheeses become available in the fall and winter.\u201d<\/p>\n\n\n\n

Respecting this natural process is one of the themes of slow agriculture\u2014a movement that fosters connecting people to what they eat through sustainable farming practices, local production, and quality over quantity. The late Anne Saxelby, Saxelby Cheesemongers\u2019 namesake and founder, emphasized this concept as part of her mission.<\/p>\n\n\n\n

\u201cWhen you\u2019re out shopping, it\u2019s hard to easily spot items that are truly \u2018slow\u2019 in nature. So, if you have the time, do your research!\u201d says Lammers.<\/p>\n\n\n\n

As New York City\u2019s first all-American cheese shop, Saxelby Cheesemongers finds that sharing this mission is not without challenge. Encouraging consumers to think of American cheese as thoughtfully handcrafted and artisanal wheels rather than as the plastic-wrapped rubbery orange slices has been historically challenging. However, Lammers emphasizes the importance of reminding customers that good cheese is indeed made in the US, not just across the pond. \u201cIt feels good for us to share their stories and, in turn, it feels good for the customer to know about the hands that make their food and their stewardship of their land,\u201d she says. The people we get to know are paramount to what we do, and it\u2019s a privilege to grow together.\u201d<\/p>\n\n\n\n

Both the signs of spring and the slow agriculture movement are gradual, highlighting growth at their own pace. Dairies are beginning to bustle with new births and fresh spring milk, so take full advantage of the season with these five fresh matchups sure to brighten your board.<\/p>\n\n\n\n

NARRAGANSETT CREAMERY BURRATA
<\/a><\/strong>Origin: Providence, Rhode Island<\/em> |<\/em> Milk: Pasteurized Cow<\/em>
+ Fresh pomegranate seeds and crusty bread<\/strong><\/p>\n\n\n\n

Rich and luxurious burrata serves as an ideal contrast to the delightful pop of sweet-tart pomegranate seeds. Swap out your morning avocado toast for this pick-me-up pairing.<\/p>\n\n\n\n

JAKE\u2019S AGED GOUDA
<\/a><\/strong>Origin: Deansboro, New York<\/em> | Milk: Raw Cow
<\/em>+ Orange slices and wildflower honey<\/strong><\/p>\n\n\n\n

Citrus isn\u2019t conventionally paired with cheese, but Jake\u2019s butterscotchy aged gouda, when topped with orange wedges and drizzled with a little honey, bucks that principle. Oranges are a milder, sweeter citrus with less acidity than their counterparts, and honey adds an herbal touch that rounds out the candied notes in the cheese.<\/p>\n\n\n\n

JASPER HILL FARM CALDERWOOD
<\/strong><\/a>Origin: Greensboro, Vermont | Milk: Raw Cow<\/em>
+ Fresh apples and Raye\u2019s Mustard Old World Gourmet<\/strong><\/p>\n\n\n\n

This heavenly Alpine pairing features grassy, nutty Calderwood; a crisp apple slice; and a dollop of Raye\u2019s tangy, robust mustard, which is made in North America\u2019s last remaining traditional stone ground mustard mill!<\/p>\n\n\n\n

BOSTON POST DAIRY FARMSTEAD ARTISAN GREEK FETA
<\/strong><\/a>Origin: Enosburg Falls, Vermont | Milk: Pasteurized Goat<\/em>
+ Blake Hill Preserves Apricot with Orange and Honey Jam<\/strong><\/p>\n\n\n\n

This feta is the best of the best, and this bright, subtly citrusy jam from Blake Hill perfectly complements the briny salt and fatty notes of the cheese.<\/p>\n\n\n\n

VERMONT SHEPHERD 100% SHEEP\u2019S MILK FROMAGE BLANC
<\/strong><\/a>Origin: Westminster West, Vermont<\/em> | Milk: Pasteurized Sheep<\/em>
+ Potter\u2019s Crackers Cranberry Hazelnut Crisps<\/strong><\/p>\n\n\n\n

Slather this uniquely tart, creamy cheese on crunchy crackers studded with cranberries and hazelnuts\u2014where could you go wrong?!<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

AS SPRING APPROACHES, REJUVENATE YOUR CHEESE PLATE WITH THESE BRIGHT PAIRINGS Photographed by Adam Detour | Styled by Kendra Smith As the ground thaws and nature awakens, we naturally gravitate toward food that feels equally light and bright. We start to shy away from slurping warm soups and baking butter-laden comfort dishes and instead reach […]<\/p>\n","protected":false},"author":116,"featured_media":49089,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":true,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[345],"tags":[],"coauthors":[33807],"class_list":["post-49091","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate"],"acf":[],"yoast_head":"\nA Fresh Cheese Plate for Spring Featuring American Made Cheeses | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"AS SPRING APPROACHES, REJUVENATE YOUR CHEESE PLATE WITH THESE BRIGHT PAIRINGS Photographed by Adam Detour | Styled by Kendra Smith As the ground thaws and\" \/>\n<meta name=\"robots\" content=\"index, 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