Menu Descriptions

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Click HERE for an Allergy Chart for all the dishes!

Cheese

Calderwood

Jasper Hill Farm - Greensboro, Vermont

Calderwood is a hay-ripened raw cow’s milk cheese made exclusively for Saxelby Cheesemongers by our good friends at Jasper Hill Farm. The genesis for Calderwood came from a desire to explore how what the cows eat impacts the finished cheese - both in the superior milk quality that comes from grass fed cows, but also through affinage. The wheels are washed with brine for six months before being coated in finely chopped fibers of hay and sealed in cryovac bags. Calderwood is then aged for an additional four months in the cryovac, allowing the hay to impart toasty and tropical flavor notes to the cheese. The cheeses are unbagged and allowed to age for one additional month to allow the microflora of the cave to interact with the rind. Ripe Calderwood is firm, nutty, and complex with hints of earth, caramel, chestnut honey, toasted bread and tropical fruit.

The hay used to make Calderwood is harvested from pastures surrounding Jasper Hill Farm and dried at the Calderwood Cropping Center, the first hay-drying machine of its kind in the United States. The Cropping Center can dry the hay in a matter of a few hours, whereas it would take 3-4 days to dry in a sunny field. Jasper Hill Farm's founders, Andy and Mateo Kehler, observed a hay dryer in action in Parma Italy, a region whose cheese calls for grass-fed milk, but whose climate is too wet for making consistent, high-quality dry hay, and were inspired to bring the Italian technology stateside. Calderwood Cropping Center allows Jasper Hill to make superlative dry hay to feed their cows year-round, which is paramount to their quality standards as cheesemakers. Many of Jasper Hill's award-winning cheeses are crafted from raw milk, and good quality hay is a key ingredient in the cheesemaking process. It ensures that the microbiology of the cow's digestive system and the milk itself is at optimal quality for cheesemaking.

 Cheese Stats

Milk Type: cow

Milk Treatment: raw

Rennet: animal

Style: alpine

Texture: firm

Age: 12-14 months

Size: 21lb wheel

 

Cayuga Blue

Lively Run Goat Dairy -  Interlaken, NY

Pronounced ‘Cay-oooga!’ This beautifully aged goats’ milk cheese ranges from supple and creamy to flaky and firm depending on its age. More of an aged goats’ milk tomme than a traditional blue, Cayuga Blue varies greatly from wheel to wheel. It can be full of strong musky flavors, fruity and fermenty, or sometimes sweet and malty. Tense veins of blue mold run throughout the cheese, giving it an earthy, mineral tone. Aged 2-4 months.  

Cheese Stats

Milk Type: goat

Milk Treatment: pasteurized

Rennet: vegetarian

Style: blue

Texture: semi-firm

Age: 2-4 months

Size: 4lb wheel

 

Harbison

Jasper Hill Farm - Greensboro, Vermont

This creamy, bark-wrapped cows’ milk cheese takes its name from Greensboro’s local librarian and un-official ‘town grandmother’ Ann Harbison. The cheese is decadent and spoon-able - it makes a perfect centerpiece for any meal! The wheels are characterized by a sweet milky flavor, and finish with meaty, smoky, juniper and mustard notes that are imparted via the bark, which is harvested from balsa trees in the surrounding woodlands. Aged for 45-60 days.

 

Cheese Stats

Milk Type: cow

Milk Treatment: pasteurized

Rennet: animal

Style: bloomy rind

Texture: soft

Age:  6-8 weeks

Size: 8oz wheel